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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.

Creamy White Chicken Chili | halfbakedharvest.com

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.

Creamy White Chicken Chili | halfbakedharvest.com

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!

Creamy White Chicken Chili | halfbakedharvest.com

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.

Creamy White Chicken Chili | halfbakedharvest.com

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!

Creamy White Chicken Chili | halfbakedharvest.com

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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Watch the How-To Reel

Ingredients

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!
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Creamy White Chicken Chili | halfbakedharvest.com

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Comments

  1. 5 stars
    This was awesome. The 6 cups of broth yield a more soupy chili. I used two cans of beans and cooked in the slow cooker. I added more chili powder and cumin at the end. We really enjoyed this Tieghan. Recipe is a keeper for sure!

    1. Hey Eugenia,
      Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT

  2. Probably a silly question but is it ok to use cream cheese “spread” in place of brick cream cheese? What about a Mexican blend of shredded cheese in place of the sharp white cheddar? Thanks!

    1. Hi Reba,
      Sure, both of those will work well for you! Please let me know if you have any other questions! I hope you love the recipe! xT

  3. 5 stars
    Outstanding flavors on what a Texan would call Tortilla Soup if it had tortilla strips as a garnish. I used Brie in place of cream cheese and it was perfect. My family continues to rave about this entree soup. Great recipe.

    1. Hey Sue,
      Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT

    1. Hey Alex,
      No need to cook the chicken first, it will cook in the crockpot:) I hope you love this recipe, let me know if you try it out! xx

  4. 5 stars
    Delicious and so easy. I usually use another white chicken chili recipe but I’m so glad I tried yours. I do love cream cheese so I used 8 ounces instead of 4 and skipped the cheddar cheese. I also used rotisserie chicken so altogether this meal took 30 minutes!

    1. Hey Melissa,
      Perfect! I appreciate you making this recipe and sharing your feedback, I am so glad it was a hit! xx

  5. Have you tweaked the recipe since November 2021? I have this recipe that I printed back then and this one is a little different measurements on a few things.

    1. Hey Marsha,
      I haven’t, but if you printed the second it was released, I may have noticed a typo or two:) I hope this recipe turns out well, let me know if you give it a try! xx

  6. 5 stars
    I cannot express how rockin’ this recipe is. GAH!!! I’ve made it almost once a week since you first posted it . . . I’ve made it vegetarian for my daughter, extra chicken-y for the hubs, frozen it for when I’m lazy . . .but mostly I follow your recipe to the letter and it’s amazing. Like, life-changing. SO. YUM.

    1. Hey Amy,
      Happy Monday!! I am delighted to hear that this recipe is always tasty for you! Thanks for making it so often:) xx

  7. 5 stars
    I’ve made it last night and it came out perfect!! Thank you Tieghan for another great recipe, it will be repeated and enjoyed time and time again.

    1. Hey Ronit,
      Happy Sunday! I love to hear that this recipe turned out well for you and appreciate you giving it a try!🍂 xT

  8. So excited to try this! I haven’t been disappointed by a half baked harvest recipe yet. Would this be able to be frozen and saved for a rainy day? Thanks!!

    1. Hi Brittney,
      Happy Friday🍁 I appreciate you making this recipe and love to hear that it turned out well for you! xT

  9. Made w no chicken – subbed in an extra can of white beans and garbanzo beans. I also added a can of corn keeping it vegetarian. Absolutely delicious!

    1. Hi Emily,
      Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! Great idea to use the beans:)

  10. 5 stars
    Love this soup. Second time making it within a week (never mind that it is my go-to lunch). The smell of the beer bread alone transported me back to my childhood cafeteria rolls too. One tip though; the bread’s texture is a disappointment with gluten-free flour. Probably wonderful with regular flour; so sad I can’t eat that. Tieghan your recipes are awesome!

    1. Hi Susan,
      Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it! Sorry about the bread! xx