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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 have made many of your recipes, never been disappointed. I so appreciate you give the calorie count, very important to me.
Looking forward to making more of your creations
Thanks so much for your kind message Jan! xTieghan
Absolutely amazing! Thanks for another great recipe!
Hey Amber,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
Delicious! I made this today with the addition of spinach and a second can of cannellini beans. And the chili is great on a cold winter day! I’ll look forward to trying out many more HBH recipes in 2022, from IG and a new cookbook I recently received from Santa. Happy New Year to you Tieghan and the HBH team! ?
Hi Andy,
Thank you so very much for trying this recipe, I love to hear that it was enjoyed! Thanks so much for your kind message and Happy New Year! xxTieghan
I made this recipe in the slow cooker, 4 hours on high. It was perfect for this cold and dreary day.
Two recommendations:
1. If making in the slow cooker use 3 cups of broth OR blend some more white white beans in to the soup and add at the end. Without doing this, I would call this a white chicken soup as it was very thin unlike chili.
2. I wouldn’t add lime zest but would add fresh lime juice. It cuts in to the heavy pepper flavor from the combo of fresh peppers and salsa and it adds much needed acidity.
Hi Beth,
Thanks you so very much for trying this recipe, I love to hear that it was enjoyed! xxTieghan
The video states to add a bay leaf but I don’t see that in the recipe?? Anyone add it?
Sorry one more question, what type of cheddar did most of you use?
I like sharp cheddar:)
Hi Tammara,
You can certainly add a bay leaf if you like. I hope you love this recipe, please let me know if you give it a try! xTieghan
This recipe was so fast and delicious! I made it for my partner and myself and it got 2 thumbs up! Thank you 🙂
Hi Claire,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
YUM. Made this for the second time last night. Didn’t have any cream cheese so I subbed 1/2 cup of half-and-half; it worked just fine. Used just under 4 cups of chicken broth and it made the perfect amount for 3-4 servings. I roasted the poblanos in the toaster oven at 375F for less than 20 minutes then added them with the chicken. Topped everything with fresh lemon, avocado, and cilantro. Served with rice, so good!
Hi Lynn,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Made this for dinner tonight and you knocked this recipe out into the stratosphere, it was amazing!
I forgot to get lime and cilantro but it was amazing without it, we are planning on having again next week so I will have to try it with them plus another can of beans.
We have also tried your Pesto Pasta Alla Vodka and it was amazing too but I will have to cut WAY back on the chili flakes.
Now we will have to try some of the other top 25 recipes of 2021 and more. So for you are 2 hits from 2 recipes.
Hi Leanne,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Second times a charm! I made this back in December and it was a massive hit. I decided on it again today, but I grabbed a rotisserie chicken and shredded the whole thing. Cut the time in half! I also put the entire block of cream cheese in it… I’m out of bagels? Lol so good!!! A staple at our house for sure!
Hi Cherie,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
What would be the instructions when using an Instant Pot?
Hey Sarah,
I would add everything to the instant pot and cook on high pressure for 8 minutes and then shred the chicken. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I made this today after seeing it in your NYE story with the Honey Battered Beer Bread. I omitted the jalapeño and only used 1 poblano pepper because I didn’t want it too spicy. I highly recommend this one. We all enjoyed it! Thanks Tieghan!
Hi Heidi,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Amazing flavor! I had less than 1lb chicken breast so I only used 1 poblano pepper and 1/2 jalapeño, but followed everything else. Huge hit!! This is one of our many favorite HalfBakedHarvest recipes. We’ll be making this frequently.
Hey Clarissa,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
Had a little bit of a traumatic experience cooking this. Was definitely not aware of the wearing gloves when you handle peppers rule and ended up getting the pepper oils all over my face and in my nose which burned for hours.
All of your recipes are amazing though so I regrouped the next day and finished the chili. Woot!! Replaced the poblanos with a can of diced green chilis out of pepper PTSD from the night before and it was so amazing! Glad I didn’t give up after the first failed attempt.
Also my almost 2 year old devoured it! ??
Awesome!!
Hey Kori,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Sorry to hear about the peppers, I never wear gloves:) Happy New Year!? xTieghan
This is so delicious. Great with the beer bread. I can see myself making this recipe again and again. Thank you and Happy New Year.
Hi Danielle,
Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Hi! Do you have an instant pot recipe for this!! I’m ready to make it 🙂
Hey Sarah,
You can cook on high pressure for 8 minutes and then shred the chicken. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I plan to try like this tonight!
I hope you love the recipe Kelsey!
Do you think coconut milk would work here to make it dairy free?
Hi Holly,
Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan