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This simple one pot Creamy White Chicken Chili is the perfect bowl to warm up to on a cold fall/winter day. Made with poblano peppers, jalapeños (for just the right amount of heat), and shredded chicken. It’s spicy, creamy and so delicious. Top each bowl of chili with plenty of cheddar cheese, fresh cilantro, and avocado too. Great on its own, but even better with a side of homemade beer bread.
If there’s one recipe my cousin Abby asks me to make every fall it’s a white chicken chili. Well, white chicken chili and a classic chicken noodle soup. I took care of the chicken noodle soup back in October so I figured it was time to cross the white chicken chili off the list too.
If you haven’t figured it out yet, Abby loves soup!
For the longest time I wasn’t on the “white chicken chili” train, but I’ve changed my tune. I can’t say that I really think of this as chili though. Chili to me is always red and tomato-based. This is more like a creamy chicken soup with yummy spices and lots of poblano peppers.
However you look at it, it’s delicious. And such a nice bowl to warm up to on cold fall/winter nights.
This chili is pretty simple, here are the steps
What’s great about this chili is how quick and easy it is. You can choose to make it in one pot in less than an hour on the stove. Or cook it low and slow in the crockpot.
Start by cooking up the onion and vegetables until they smell fragrant. Then toss the chicken in spices for added flavor, then add it to the pot.
Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.
While the chicken is cooking, take the cream cheese and melt it in the microwave. The cream cheese is what makes this a creamy chili. You only need a little, but it really makes the chili just that much more delicious.
Once the chicken is cooked, pull it out and shred it.
Next stir the cream cheese into the chili and finish it up with that shredded chicken and some white beans. Oh, and a small handful of cheddar cheese too!
One more thing…the toppings.
Guys, the toppings are the real secret here. Most chili is delicious, but what makes a chili recipe over the top good are really yummy toppings. So you have to do them all!
I layer as follows: a thick layer of shredded sharp cheddar cheese, a dollop of yogurt, sliced avocados, then sprinkle on lots of fresh cilantro and green onions too.
And lastly, I love beer bread on the side for dipping, it’s a chili must. For a second I contemplated using tortilla chips instead. But this just needs a good simple slice of warm homemade beer bread. It’s delish.
And guys, that’s pretty much it for this one. Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch creamy, filled with chicken, peppers, cheese, and all those toppings. I love a simple November dinner when the days are busy and the nights are cold!
Looking for other fall dinners with a little kick? Here are a few ideas:
Healthy Slow Cooker Turkey and White Bean Chili
Healthy Slow Cooker Chipotle Bean Chili
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Healthy Chipotle Chicken Sweet Potato Skins
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
Lastly, if you make this Creamy White Chicken Chili be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Check out the how-to video:
Creamy White Chicken Chili
Servings: 6
Calories Per Serving: 547 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded, if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
Instructions
Stove
- 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.2. Melt the cream cheese in the microwave for 10-15 seconds. 3. Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth. 4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
Slow Cooker
- 1. In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper. 2. Cover and cook on low for 6-7 hours or high for 4-5 hours.3. Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
This post was originally published on November 11, 2021
I make it with the slow cooker snd it is amazing! I heat up the onion, garlic and pepper on the stove first before adding it to the slow cooker and it turns out delicious. Even my kiddos love it, and they never eat chili. Thanks for another great recipe!
Hey Jenna,
Awesome! Love to hear that you liked the recipe, thanks a bunch for trying it out! Happy Holidays! xx
I recently discovered half baked harvest and every single recipe I have made has been INCREDIBLE. I have had so many compliments when I make these dishes/desserts/drinks! 10/10 so far with what I have tried.
Thank you so much for creating this content. I have been sharing this page with all my friends and family!!
Hey Katie,
Thank you so very much for your kind message and trying so many recipes! I am so glad to hear you have been enjoying them, thanks for being here! xTieghan
I had a question! This is my second time making the recipe in my slow cooker. I noticed that when I stirred in the cream cheese with the chicken broth, it didn’t break down easily and became clumpy. Is this common? Can I add the cream cheese after I have slow cooked it? Also have my own twist on the recipe and will be adding roasted corn!
Hey Chasity,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Is your cream cheese at room temp? That is key! Happy Holidays! xTieghan
I had the same issue. The recipe for the slow cooker version doesn’t say anything about melting the cream cheese first or even getting it to room temperature, so I added it out of the fridge. Later, when I checked, it is all chunky. I’ll have to try whisking, I guess, once I get the chicken out to shred. Wish I’d read these comments first, but I trusted your recipe!
Hi Kirsten,
Thanks for giving the recipe a try! The recipe does call for cream cheese at room temperature. I hope that helps for next time:) xTieghan
Made this last week and it was awesome. 5 stars!
Hey there,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
Made it with a few substitutions (used what I had on hand, canned adobe chili peppers instead of poblanos and didn’t have cream cheese so I used a few tablespoons masa harina in water to thicken it) and it was AMAZING. Another great recipe!
Hi Karen,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
I love this recipe! It was a total hit at our house!
Hey Kimberly,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Absolutely delicious. I needed to simmer it down for over an hour to get the right consistency, but that wasn’t a problem. I also used an organic rotisserie chicken breast because it was a work night and I needed to cut corners.
Hi Karinna,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
This was excellent, the whole family loved it. I did make a couple little changes, I doubled the amount of chicken and beans and did everything else as instructed in the recipe. Served it with diced avocado, scallions, sour cream and shredded cheese with cornbread on the side. YUM! Thanks for another great recipe the whole family loved!
Hi Betty,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Would pulled pork work instead of the chicken?
Hi Annie,
Sure, that would definitely work. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Sooo good! I used a whole block of cream cheese, 4 cups of broth, jarlsberg cheese instead of cheddar, added corn, doubled the spices, and used 3 cans of beans. Took it to a party and it was a huge hit 🙂
Hi Stephanie,
Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan
I’ve made this several time and it is outstanding. The flavors are amazing and comforting. This has replaced my other white bean chili recipe.
Hi Marianne,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
This is my new favorite while chicken chili. So easy to make and packed with flavor! Thanks for another great recipe!
Hey there,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
What if my crockpot settings are only high for 4 & 6 hours or low for 8? Thanks
Hi Katie,
You can do either:) I hope you love the recipe, please let me know if you give it a try! xTieghan
It was phenomenal! Making it again for family coming to town. Any changes/tips if I’m doubling the recipe?
Hey Katie,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Just make sure the pot is large enough! Happy Holidays!❄️ xT
This was my second recipe off your blog this week (the third is currently in the slow cooker…) and WOW. The flavour is perfect, reminds me of my dad’s spicy chicken soup. I added corn to mine and would recommend this too. Thank you!
Hey there,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
Hi! Can you freeze this chili?
Hey April,
Yes, you can definitely freeze this. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this recipe over Thanksgiving weekend for company and everyone loved it! The flavor is wonderful, it has a little heat but not too spicy. It was a crowd pleaser!
Hey Marybeth,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan