This Air Fryer White Chicken Chili is a creamy, hearty dish that delivers big flavor with minimal effort. It’s packed with tender chicken, white beans, green chiles, and just the right kick of spices. Perfect for a weeknight dinner or meal prep, this recipe comes together quickly and pairs beautifully with your favorite toppings like sour cream, avocado, and fresh lime juice.
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I love how this recipe brings warmth to the table, especially during chilly evenings or when you’re craving something comforting but light. The combination of spices, creamy broth, and tender chicken creates a bowl of pure joy. It’s also super versatile—top it with whatever you like, from crunchy tortilla chips to smooth avocado slices.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make This Air Fryer White Chicken Chili Recipe
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
This recipe is one of my favorites because it is simple to follow and uses the air fryer to speed things up while keeping the flavors rich and bold. Here’s how to make it step by step.
Prep the Base
Add chopped onion and olive oil to a baking dish or a pot that is oven-safe and fits your air fryer. Cook it in the air fryer at 180ºC (350°F) for about 5 minutes until the onion becomes fragrant and slightly golden.
Build the Flavor
Stir in minced garlic, chopped poblano peppers, jalapeño (if you like a little heat), cumin, smoked paprika, chili powder, salt, and pepper. Let the ingredients cook in the air fryer for another 5 minutes to let the spices bloom and become aromatic.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Cook the Chicken
Add the chicken breasts and pour in 4 cups of low-sodium chicken broth. Partially cover the dish and simmer in the air fryer for 20 minutes, or until the chicken is tender and cooked through.
Shred and Stir
Once the chicken is cooked, shred it with two forks. Stir the cream cheese into the broth until smooth, then add the white beans, salsa verde, and shredded cheddar cheese. Cook for 5 more minutes until the cheese melts and everything is well combined.
Finishing Touches
Remove the chili from the air fryer and stir in chopped fresh cilantro. If you prefer a thinner chili, add a bit more chicken broth at this stage.
Serve it Up
Scoop the chili into bowls and add your favorite toppings. Think sour cream, extra cheddar cheese, avocado slices, a squeeze of lime juice, and a sprinkle of cilantro.
Air Fryer White Chili Chicken
Add Preferred SourceIngredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 2 poblano peppers seeded and chopped
- 1 jalapeño seeded (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper
- 1 pound boneless skinless, chicken breasts
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese at room temperature
- 1 can white beans drained
- ½ cup salsa verde
- 1 cup cheddar cheese shredded
- ½ cup fresh cilantro chopped
Toppings:
- Avocado
- Cheddar cheese
- Sour cream
- Lime
- Cilantro
Instructions
- Add the onion and oil to a baking dish and cook in the air fryer at 180ºC (350°F) for about 5 minutes until fragrant.2 tablespoons olive oil, 1 cup yellow onion
- Stir in garlic, poblano peppers, jalapeño, cumin, paprika, chili powder, salt, and pepper. Cook for 5 minutes until very fragrant.4 cloves garlic, 2 poblano peppers, 1 jalapeño, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, Salt and pepper
- Add chicken and 4 cups of broth. Season with more salt and pepper. Partially cover and cook for 20 minutes until chicken is cooked.1 pound boneless, 4-6 cups low-sodium chicken broth
- Shred it with two forks. Stir in the cream cheese until smooth, then add the white beans, salsa verde, and cheddar cheese. Cook for 5 minutes until the cheese is melted.4 ounces cream cheese, 1 can white beans, ½ cup salsa verde, 1 cup cheddar cheese
- Remove from heat and stir in cilantro. If needed, add more broth to thin.½ cup fresh cilantro
- Serve the chili with your favorite toppings.Avocado, Cheddar cheese, Sour cream, Lime, Cilantro
Notes
- Chicken: Boneless, skinless chicken breasts work great, but chicken thighs or even rotisserie chicken can add extra flavor.
- Control the heat: Skip the jalapeño if you prefer a milder chili, or leave the seeds in if you love the heat.
- Cream cheese: Let the cream cheese come to room temperature for easier mixing, or microwave it for 10 seconds to soften.
- Beans: Cannellini beans and great northern beans both work well, so use what you have on hand.
- Toppings: The toppings are one of my favorite parts! They add texture and an extra pop of flavor, so go wild.
- No air fryer: No problem! You can make this white chicken chili recipe on the stovetop or in a slow cooker. Adjust the cooking time accordingly, and you’ll still end up with a delicious chili.
Storage and Reheating Instructions
- Fridge: To store leftovers, let the chili cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.
- Freeze: If you want to freeze it, skip the cream cheese and add it later when reheating for the best texture.
- Reheating: Reheat on the stovetop or microwave, stirring occasionally to make sure it’s evenly warmed.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Recipe Notes and Tips
I have a few quick tips to make sure your Air Fryer White Chicken Chili turns out perfectly every time:
- Chicken: Boneless, skinless chicken breasts work great, but chicken thighs or even rotisserie chicken can add extra flavor.
- Control the heat: Skip the jalapeño if you prefer a milder chili, or leave the seeds in if you love the heat.
- Cream cheese: Let the cream cheese come to room temperature for easier mixing, or microwave it for 10 seconds to soften.
- Beans: Cannellini beans and great northern beans both work well, so use what you have on hand.
- Toppings: The toppings are one of my favorite parts! They add texture and an extra pop of flavor, so go wild.
- No air fryer: No problem! You can make this white chicken chili recipe on the stovetop or in a slow cooker. Adjust the cooking time accordingly, and you’ll still end up with a delicious chili.
How to Store Leftover Air Fryer White Chicken Chili
To store leftovers, let the chili cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.
If you want to freeze it, skip the cream cheese and add it later when reheating for the best texture. Reheat on the stovetop or microwave, stirring occasionally to make sure it’s evenly warmed.
What to Serve With Air Fryer White Chicken Chili
This chili pairs beautifully with crunchy tortilla chips, warm cornbread, or even a simple green salad. A dollop of Greek yogurt or a sprinkle of Monterey Jack cheese adds extra creaminess. For a zesty kick, serve with fresh lime wedges on the side.
More Recipes You Will Love
- Air Fryer Cornbread
- Air Fryer Gingerbread Cookies
- Air Fryer Ravioli
- Air Fryer Tomato Soup
- Air Fryer Chicken Noodle Casserole
