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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!

Creamy White Chicken Chili

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories Per Serving: 320 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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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!
Creamy White Chicken Chili | halfbakedharvest.com

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Comments

  1. This was fantastic! I used 4c of broth and a 19oz can of white kidney beans I had on hand. My grocery store had no poblano peppers so I used a yellow pepper and added a bit of heat with some cayenne pepper instead of the jalapeno. The flavours were incredible!! I’d like to try it using poblano peppers next time. I had no trouble melting the cream cheese. This is going to become a regular thing in our house!

  2. 5 stars
    Made this tonight and it was delicious and so comforting! Didn’t have pablano peppers so I just used one jalapeño, though I could’ve used 2 but I was afraid of it being too spicy. I also had a tricky time getting the cream cheese to melt, so I just used my immersion blender before adding the chicken etc… Love this, will definitely be making it again. It was so easy and quick too!

  3. 5 stars
    Another winner. So flavourful yet so simple. The peppers and spices make this dish, along with the creamy cheeses and avocados. Chicken chili on a rainy cold November night, nothing better.

    1. Hey Gretchen,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  4. Tried this tonight for dinner! It was the perfect hearty soup! I threw in a few tortilla chips for a little crunch. I did follow someone’s suggestion to temper the cream cheese before adding and it worked perfectly! Will definitely make again!

    1. Hey Kristen,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

    1. 4 stars
      Very good as always! However, as others mentioned the directions to add the cream cheese at the beginning will result in the cheese sort of separating. I did this soup in the crock pot, and usually when I see crock pot recipes with cream cheese it’s added toward the end. This was pretty easily fixed with an immersion blender (took the chicken out first), which made the soup much creamier and smoother overall. I’ll definitely make this one again!

      1. Hey Vanessa,
        Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

    2. Hey Julie,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  5. 5 stars
    This recipe was so delicious and definitely warmed my family up on a cold early winter day. My grocery store didn’t have poblano peppers so I used 2 banana peppers and a green bell pepper instead, it tasted so good! Thank you!

    1. Hi Meag,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  6. 5 stars
    Made this tonight and loved it! Thank you! Somehow I ended up home without the Jalapeño and the poblano peppers were huge so I only used one…are they normally large peppers like the Size of a large green pepper? It still tasted amazing but wanting to know if I should have used the 2 big ones and how much does the jalapeño changed the flavor

    1. Hey Lyndsey,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Yes, poblanos are typically large like a bell pepper. Have a great weekend! xTieghan

  7. This is probably a silly question, but I am definitely not the best cook! Could you make this if you had pre-cooked chicken? If so, would you still cook it on medium-low for 20 minutes, or skip to adding the cream cheese and remaining ingredients? Thank you so much!

    1. Hi Brealyn,
      Sure, I would still cook on low so the flavors can blend together and then just add the chicken with the cream cheese to warm through. I hope you love the recipe. Happy Thanksgiving! xTieghan

      1. 5 stars
        I love this recipe! So delicious!!! A new favorite. So many great flavors, and a richness that is just so good. I highly recommend this recipe…perfect for a cold day.

        1. Hi Marlene,
          Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  8. 5 stars
    This recipe has now officially replaced my long time and previously favorite white chicken chile recipe. What a great, smokey, densely flavored version of WCC this is. I made the crock pot version and thought that the consistency was spot on. I also had no problem with mixing in the cream cheese as described in other reviews (letting it get to room temp and adding it in small portions helped, as did continuing to stir until it fully melted). My only observation is that this recipe doesn’t make enough quantity, so I will double the recipe next time. Thanks Tieghan!

    1. Hi Jeannie,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  9. 4 stars
    A very easy dish that came together well in the crockpot. Flavor was outstanding. I didn’t have any issue with adding the cream cheese but did cut the cook time down to about 3 hours on high for the chicken.

    1. Hi Caitlin,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  10. 5 stars
    This has great flavor and I too thought it was too watery for my taste. I added 1/2 cup of instant rice and simmered it for a bit longer. It thickened it up just fine and was truly the best a day later. The flavor is great!

    1. Hi Laura,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  11. 5 stars
    I made this in the instant pot last night and it was delicious! So so yummy. I felt like it had a unique flavor over other tortilla soups or white chicken chilis- but a good one! I saw some people say the cream cheese didn’t mix well for them- it did for me perfectly but I think because I added it when the soup had just got done boiling and I added it a few pinches at a time and then mixed it really well and kept doing so until it was incorporated and it ended up looking very much so like the picture! Thanks Teighan!!

    1. Hey Megan,
      Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

  12. I really like your recipes. I would say everything I’ve made has been a hit until this one. I’m not sure if I did something wrong but after I removed the chicken from the crockpot and shredded it, the liquid in the pot was very watery and thin and it never thickened. I kept the chicken and used it for tacos. It was good. But I had to throw out the watery soup. Was really nothing chili. Would love to know where I went wrong or if I just expected something else? 🤔

    1. Hey there,
      So sorry you did not enjoy the recipe. This is definitely more like a soup, it’s not meant to be as thick as a regular chili, that is just the consistency of a white chicken chili. Thanks for giving it a try! xTieghan

    1. I experimented with the pressure cooker this evening. It came out pretty good. I first sautéed the onions/garlic/peppers, browned the chicken. Added spices then the broth. I did the pressure cooker on high for 9 minutes. I added the cream cheese, beans and salsa after. Oh and I did a quick release of steam. I wouldn’t recommend the cream cheese. It didn’t mix well. It tasted good but just weird looking. I’d recommend sour cream or yogurt instead. Hope that helps!

      1. Hi Gillian,
        Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan

    2. Hey Maribeth,
      Yes, that will work well for you. I would do high pressure 8 minutes with everything in the instant pot and then shred the chicken. Please let me know if you have any other questions! xTieghan

  13. I made this last night for a few guests and everyone raved about it. (I doubled the recipe) I used Costco shredded chicken (2 lb 10 oz package) and I think, given the deep flavor of their oven roaster chickens, it added another layer of complexity. I also only used 8 C of broth. I didn’t have poblano peppers so I used 1.5 jalapeno instead. Next time I will make sue I have the poblanos, but the jalapeno added the right amount of spice. It was a winner for sure.. I also tempered the cream cheese before adding it to the broth and there was no curdling. thanks for the recipe..

  14. 5 stars
    This chili was so tasty. I’ve made other recipes like this, but this one had so much more flavor. I can’t handle a lot of spiciness, but I was adventurous and used the whole seeded jalapeno; it was the perfect amount of spice and depth of flavor.

    I read the other comments that mentioned the cream cheese curdling. It did curdle a bit to start, so I added a bit of warm broth to the cream cheese bowl gradually until I was confident it wouldn’t curdle, then added the cream cheese/broth mixture to the rest of the pot. I also added a second can of beans, but mashed them up to thicken the broth. 4 cups of broth was perfect. Thank you!

    1. Hey Alison,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  15. 5 stars
    Husband loved it! So did I. He’s picky so it’s a miracle when we both love something. Thank you!! Will be making again.

    1. Hey Syd,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

    1. Hey Bethany,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  16. 5 stars
    I made this without the cream cheese (there is a shortage in my area) so it was less like chili and more like soup. However, once you add extras, sour cream, cheese, green onions, etc it thickens. The spices are just perfect- not too hot but lots of depth. Great recipe!

    1. Hey Heather,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

    1. Hey Melissa,
      Sure, that would be just fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan

  17. 5 stars
    Made this today for Sunday lunch and the family loved it! I used a rotisserie chicken to speed up the process. So delicious! My first recipe of yours and I can’t wait to try many more!

    1. Hey Mona,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  18. 5 stars
    I enjoyed this recipe. It was not too difficult and had a yummy taste. I did not use the peppers or the salsa verde (difficult to find in France) and still found it very yummy. Will definitely make again.

    1. Hey Malia,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  19. 4 stars
    Made it tonite in the slow cooker—-super yummy! But I agree on too much broth…next time will use 4 cups and I think it needs another can of beans.
    Thx for the recipes, Tieghan!

    1. Hey Lisa,
      You bet! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  20. This looks absolutely amazing. Just curious if I could use a different kind of bean – my stomach and taste buds have a serious aversion to navy beans. I’m not a “seasoned cook” so I’m not even sure where to begin with a substitution. (Which I guess wouldn’t technically make it white chili, then?) I can’t wait to try it. I haven’t had anything I didn’t love yet! 🙂

    1. Hey Andrea,
      Sure, you could use really any other bean that you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan

  21. 5 stars
    I made this recipe for my book club and it was a huge hit!! I did add some pepper to the recipe but that was my only alteration I think! I love tiegan’s recipes, I’ve been making them exclusively for a few weeks and they’re all amazing!

    1. Hey Emily,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan

    1. Hey Joanne,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan

  22. How does this keep if made a day ahead (or longer)? I saw someone say they were going to freeze, how did that work out? Any modifications needed?

    1. Hey Annie,
      You can totally make this ahead or freeze. I hope you love the recipe, please let me know if you give it a try! xTieghan

  23. 5 stars
    Made this on a chilly night here in Spain (pun intended 😉) for my 12 year old daughter and myself. Added diced green peppers to up the vegetable game, and a little bit of maizena at the end to thicken it a little bit more. No need to microwave the cream cheese, I just added some spoon fulls directly into it and let it simmer out before adding beans and chicken. Also swirled some salsa verde on top of the bowl for an extra kick!
    It was absolutely delicious, got some heat and we both loved it!

    1. Hey there,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan

  24. 5 stars
    I made it and I’m obsessed. I’m adding it my recipe rotation. Someone got to my jalapeño before me and I made it without, it’s still incredibly flavorful.

    1. Hey there,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan

  25. 5 stars
    A new favorite in our house! I subbed green Pasilla peppers for the Poblanos since that’s what was available at the grocery. Loved that it’s a no fuss recipe with minimal prep time! Thank you.

    1. Hey Kathy,
      Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan

  26. I follow you on instagram and have bookmarked many recipes, but finally got around to trying one. Last night I needed something quick and simple so I made this for dinner. I used rotisserie chicken and loved the soup! I meant to make beer bread but ran out of time, can’t wait to try more of your recipes!

    1. Hey Kaley,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  27. 5 stars
    Seriously, so good. I forgot to set the cream cheese out but I mixed it into my shredded chicken before adding it back to the pot. Worked like a charm. Also added an extra can of beans. Will definitely make again

    1. Hey Abby,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  28. This was delicious! I made green chili stew a lot and this was somewhat similar. I changed a few things:

    1. I marinated the peppers, onions, chicken, and salsa verde overnight
    2. I put in a crock pot on low for about 8 hours
    3. I removed the chicken thighs and used an immersion blender to combine the peppers, onion, salsa, and cream cheese
    4. added rice to my bowl, then the pulled chicken, then the broth, topped with cheese and radis

    1. I also added aleppo pepper to the marinade…the immersion blender really helped give the broth more thickness without having to add more cheese / calories.

    2. Hey Hannah,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  29. 3 stars
    I was so enamored by the photos–that when I threw it in the crockpot, I was so disappointed my the outcome. I added the rest of the cream cheese block + half a cup of heavy cream, and I think it redeemed the soup.
    If I could go back–I wouldnt have cooked it in the crockpot–I should have made this in the stove.

    Half of this batch will go in the freezer for a rainy day! 🙂

  30. 5 stars
    This was a winner! Made it just as the recipe says on stovetop and used 1/2 jalapeño because we like it spicy. Didn’t have time to make the beer bread so we used garlic bread. Want to try the beer bread next time. So many toppings…yum! Thank you, Tieghan!

    1. Hey Anne,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

    1. Hey Sara,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

    1. Hey Deborah,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  31. 5 stars
    Made this last night for dinner with my husband and it was very delicious!! We used a rotisserie chicken that was already cooked and one less poblano pepper, and we loved it! Would absolutely make it again!

    1. Hey Laura,
      Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan

  32. 5 stars
    Delicious!!! I ended up using left over shredded chicken so I combined to seasonings with the peppers, onions and garlic. When trying to blend my melted cream cheese, it clumped, so I blended a little broth (1/2 cup) with the cream cheese in a separate pan. It all worked out and now is a favorite!!!!! Thanks for the delicious recipes! Your awesome.

  33. This was amazing. Make sure your cream cheese is room temp – or better yet, soften in the microwave, add a tablespoon or two of the warm broth and then slowly mix into the broth. Otherwise you run the risk of curdled cheese. I didn’t do this the first time and had to pick out the curdled cheese bits with a strainer.

  34. 5 stars
    AMAZING! I’m an American living in Asia, so I’m always looking for American comfort foods but it’s so hard to find ingredients! This turned out perfect and had simple Ingredients that I could easily swap with what is available here. Thank you!!!!!!

  35. 5 stars
    this was sooo good! i’ve made tons of white chicken chili recipes but this has been my favorite. per others, I used only 4 cups of broth and more cheddar cheese. I also added extra salsa verde (siete brand is so good!) and corn. I didnt have jalapeño and it was still fantastic. the leftovers were even better. thanks as always tieghan!

  36. 5 stars
    Yum!! I love this recipe. I added chickpeas to it as I forgot to thaw the chicken in time. The cream cheese and all the flavors. Mmmmm so good. Perfect Colorado fall recipe.

  37. 5 stars
    We didn’t have any poblanos, so we used canned chipotles in adobo (with seeds). The smokiness was awesome and gave it a nice spice without a real kick.

    We also used 3 cups of broth which was perfect in our opinion, a good medium between soup and chili

  38. 5 stars
    Delicious! Looked just like the picture. Followed the recipe exactly with the addition of 1 can Summer Crisp corn. I used 1 jalapeño with some seeds and it was the perfect heat. Used a whisk when I added the warmed cream cheese and it blended perfectly. As instructed I did not leave out a single topping😊. Yielded 6 nice sized servings. Definitely a family favorite I will make again.

  39. 4 stars
    I think the flavors are good j hi pervert I found it to be way too thin for my preferences for chili. I would add more beans and more chicken and cut the broth back to the 4 cups.
    The jalapeño was listed as optional and I was concerned it might make it too spicy. Next time I would include at least a half of a jalapeño because the flavor was very mild without it. I’ll probably doctor this batch with a little bit more chili powder rather than trying to add jalapeño to the fully prepared recipe

  40. 5 stars
    Very tasty. I did not add the shredded cheese, and pureed the soup since no one here likes beans 🙂 No one noticed them after that! Great flavour. The extra toppings were a great addition.

  41. I made this recipe last night! I agree, it reminded me more of a soup- but who doesn’t love a good soup. It was so easy to make, loved coming home from work and dinner being ready.

    I did not have cilantro or fresh lime juice which would have taken it over the top. I made the beer bread to go along with it- we were PLEASANTLY surprised with how much we loved it. Will definitely be making that again. Overall enjoyed this recipe and recommended it to a friend!

    1. 5 stars
      This was so delicious!! I agree with Tieghans comment that it’s more like a soup, than a chili, but it is amazing nevertheless. I ended up doubling the beans and it turned out great.
      Served with all the recommended toppings and homemade beer bread (also amazing!) and we devoured it. I had a little leftover for lunch the next day and it was even better the next day!
      This is will a go to recipe from now on especially heading into the winter months!

  42. Had high hopes for my first attempt at white chicken chili however this was more like pepper soup than a chili,really needs more kick and beans.The warm cream cheese did not fully dissolve and left some floating around on top.The beer bread was interesting and very good,will file it in do again,really enjoyed the simplicity in making it.

  43. 4 stars
    Other than the fact I put in too much broth, I love the flavor of this meal. Made it with the Beer Bread as well, very nice accompaniment. Added an extra can of white kidney beans. We like beans. LOL

  44. 5 stars
    This was so, so good! I had to make a few adjustments due to what I had on hand, but it still came out great! Will definitely make again.

  45. 5 stars
    Delicious meal. It is more like a creamy soup than a chili but my family really enjoyed it regardless. I had to whisk this like mad to make the cream cheese “creamy” instead of curdle-y.
    I made a couple modifications..
    – Roasted the poblanos at 375F for 20 minutes while I prepped all the other ingredients then let cool before chopping them up. Added poblanos in just before the chicken
    – Didn’t have salsa verde so I used a 4oz can of hatch chiles that I added in with the garlic. Spice came out just right.
    Cilantro and avocado toppings were just perfect, so yummy and definitely a great cold weather meal! Thanks Tieghan for another solid recipe. 🙂

  46. 3 stars
    I was so excited to make this and have to say it was mostly disappointing. The words “chili” and “creamy” would imply something thick, the only thing creamy was the appearance, it was very brothy. Flavor was good but I also used more spice than called for and my own roasted poblanos. Definitely only needed four cups of broth, and one can of beans wasn’t near enough, only get 1-2 beans per bite. My cream cheese didn’t melt in until I used a whisk and vigorously whisked it. I like the idea of the recipe but may look for another version instead of making so many changes to fix it.

  47. 2 stars
    We didn’t like this chili. It really was more like soup. The skins came off the peppers during the time on the stove. The cream cheese curdled/clumped despite it being room temp and warmed in microwave. It was way too much work for the result. Also, not much flavor and I used all the peppers! The recipe that I printed from the website did not list any salsa verde. That would’ve helped the flavor.

  48. How long do you let the beans and salsa verde cook when you are using crockpot? Last hour or so? Thanks! I love all your recipes and can’t wait for your new cookbook!

    1. Hey Eve,
      Just until the chicken and beans are warmed through. I hope you love this recipe, please let me know if you give it a try! xTieghan

  49. 4 stars
    I made this soup today in the crock pot and thought it was fantastic, with a few of my own tweaks and tweaks from the other comments added in.

    1) I’m a baby when it comes to spice, so I left out the jalapeño but subbed in a 7 oz can of mild green chiles plus one extra poblano pepper for a little more flavor.
    2) Right after assembling, I saw the other comments re the cream cheese clumping so I took a spoon and scooped the cream cheese back out. I let it sit out for a few hours, then took some hot broth out of the crock pot to mix with the cream cheese before adding back to the crock pot. It worked great. There were a couple small globs of cream cheese that I wasn’t able to get out of the crock pot when I first put it in and those did clump up but I was able to get the clumps out by skimming a mesh strainer over the top.
    3) In my opinion, white chicken chili does tend to be more soup than chili so I understand the comments on consistency, but it seemed fairly normal to me. I added a can of corn and a bag of Trader Joe’s frozen brown rice (cooked) at the very end, which definitely thickened it up.
    4) For more flavor, I doubled the cheddar cheese and the salsa verde amounts.

    I served with a big pinch of pepper, avocado, cilantro and yea okay even MORE cheddar, plus the suggested beer bread (well buttered, of course). Fantastic!

    1. Hey Haley,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Thanks for sharing what worked well for you. xTieghan

  50. 5 stars
    Made this last night, and it was so delicious. Super fast and easy. My 4yr old loved it, and ate his entire bowl (and he rarely eats dinner). Poblanos weren’t spicy, but added a nice flavor. I skipped the jalapeño. Adding lime juice on top is key to balancing out the cilantro flavor and give the overall soup a little zing. I used chicken thighs because they’re more flavorful, and don’t dry out. Mine looked just like the pictures.

    It fed three adults with just enough for one bowl of leftovers, which was perfect since I need to make room for Thanksgiving food. Another winner for the rotation.

  51. 5 stars
    So delicious! I added more vegetables and skipped the beans because I am not a fan. I also kicked up the spice a bit by leaving the seeds in one poblano pepper and the jalapeno. So delicious! Definitely on our must make again list!

    1. Hey Heather,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

    1. Hey there,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  52. 5 stars
    This turned out quite well in the end, but after doing a double take at the amount of broth and reading the comments about it being more like soup than chili, I cut it down to 4 cups, didn’t cover it while cooking and increased the cheddar to 1 cup — perfect chili consistency! I also didn’t melt the cream cheese but rather whisked it in at room temperature, and it was incorporated into the chili perfectly. Flavor was great with the poblanos and jalapeno, and I’ll be making this one again!

    1. Hey Helen,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  53. 4 stars
    We made this with a few tweaks – chicken thighs and pinto beans because it’s what we had! My only “complaint” is that I couldn’t get the cream cheese to fully immerse in the soup. And it wasn’t as creamy as I would’ve expected a chili to be. Next time I’ll pull broth out and use an immersion blender before adding the cream cheese back in. Flavors were delicious! We added tortilla chips as a topping. 🙂 We will make it again!

    1. Hey Michelle,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  54. 5 stars
    Another keeper! My daughter and I don’t like onions, so I left them out and added a half teaspoon of onion powder. Also added an extra can of white beans and a cup of corn. It was delicious, and just the right amount of heat! Thanks for a great fall recipe!

    1. Hey Lynn,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  55. 5 stars
    Made this tonight & it was fabulous! Everybody loved it! The only change I made was adding black beans instead of white – just my personal preference. Oh, and I did the stove top prep a couple of hours before dinner, and by the time we were ready to eat the flavors had melded perfectly. A definite redo! I give you tons of credit for creating and sharing your great recipes. Makes my life easier (LOL but true!) Thanks Tieghan!

    1. Hey Molly,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

    1. Hey Chelsea,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

    1. Hey Sheila,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  56. 4 stars
    Is there anything you can substitute the cream cheese with? I made this in the slow cooker and instead of making the soup creamy the cream cheese just formed weird little globs. Thx

    1. Hey Melissa,
      It’s really important that when adding cream cheese to a recipe you have it at room temp, this will prevent it from clumping. I hope this helps for next time! xTieghan

  57. Just discovered your page yesterday and decided to make this this. oh. my. goodness.
    freaking DELICIOUS! I used Kite Hill dairy free cream cheese instead of regular and it tastes amazing. You’re the bomb.

    1. Hey Grace,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  58. Hi, making this and it states cheddar cheese but the pictures it looks white. Just wanted to know if you used a different cheese for topping and still used cheddar in the recipe, or if you used a white cheese in the recipe. Thank you!

    1. Hey Karli,
      I used a white cheddar cheese, but any cheese that you enjoy will work here. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

  59. 4 stars
    I would call this more of a tortilla soup than a chili, but still tasty!
    I also added some frozen corn at the end and used feta cheese as a topping.

    1. Hey there,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  60. 4 stars
    Delicious but a little thin, but I think I ad-libbed and added too much broth because I had more than a pound of chicken. Also, whisked the cream cheese in a bowl with a cup of the hot broth to be sure it was creamy, then added back. And added a can of beans to thicken. BUT once you get the toppings on it, it’s less thin and anyway, the flavor is really good!! Will make this again for sure.

    1. Hey Kacey,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  61. 3 stars
    This is a good soup! I made it on the stovetop and had to make a few substitutes so it didn’t come out exactly according to the recipe. The jalapeno listed in the ingredients list is missing from the instructions. It wasn’t my favorite HBH recipe but I enjoyed it just fine. Other HBH recipes I have LOVED and sent to friends and family are the “Lemony Garlic Chicken and Orzo Soup” and the “30 Minute Creamy Thai Turmeric Chicken and Noodles.” I look forward to trying more HBH recipes!

    1. Hey Hanna,
      Thanks for giving the recipe a try, sorry it wasn’t your favorite. The jalapeño is added with the poblanos if you chose to use it! Please let me know if you have any other questions:) xTieghan

  62. I made this Saturday night. Added an extra can of beans because it seemed thin, but it was delicious. I served it with avocado, sour cream and tortilla chips broken up on it. A wedge salad for a side, and my husband loved it!

    1. Hey Jeri,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  63. 5 stars
    One word…WOW! This is my new favorite chili recipe! Made it yesterday for the football game and everyone loved it. The consistency was bit soupier than I anticipated so I added an extra can of white beans. Served it over elbow macaroni with cornbread and salad sides. Soooooooooooo good, thanks!

    1. Hey Kelly,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

    1. Hey Marisa,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

      1. 3 stars
        Not my favorite HBH recipe! Made it in the slow cooker and it turned out way soupier and bland tasting than I had hoped. I was also surprised to add the cream cheese in the beginning, because it did not end up melting and was clumpy.

    1. Hey Ash,
      So sorry to hear this. I have never used the slow cooker setting on an instant pot so I am unsure the results of that. Next time, I would just use a regular slow cooker for best results. I hope this helps! xTieghan

        1. Hi Avery,
          You can add the jalapeños with the poblano peppers. I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. Hey Gabbie,
        Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

    2. Ash, I too learned the hard way that the slow cooker setting on the IP is definitely not the same as a crockpot. The temps on the IP are way too low. Here are the correct temps:

      Crockpot: Low = 190 to 200, High = 225-270
      Instant Pot: Low = 170, Normal = 200, High = 210

      Hope that helps!

  64. 5 stars
    My family loved this! I used roasted chicken breast and added kidney beans as well as white beans. It was delicious!!!!

    1. Hey Stephanie,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

    1. Hey Susan,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

    1. Hey Heather,
      So sorry to hear this, was there anything you adjusted in the recipe? It definitely shouldn’t be as thick as your typical chili if that’s what you had in mind. Please let me know if I can help in anyway! xTieghan

  65. 4 stars
    Had the right amount of heat, but I felt like it wasn’t salty enough! I might try again with regular broth rather than low-sodium broth. Very good otherwise!

    1. I added two cans of white beans. Toward the end I took out 1/2 cup of the beans and mashed then added back to thicken up the broth just a bit.
      Loved the flavor! This is a keeper.

      1. Hey Valerie,
        I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

  66. 5 stars
    This is awesome. I love the heat. I love the taste. I added corn and I had to use 2 bell peppers, so I used 3 jalapeño (2 seeded and 1 “aux natural “). The heat is perfect. Next time I think I may add rice. The third time I may try coconut milk, as some other reviewers mentioned.

  67. 5 stars
    Just made this today! The flavor is amazing. I had a little trouble with thee cream cheese- what is the best way to add it so it doesn’t end up in little beads?
    I will definitely use this recipe again. I just need help with h one step so it looks a little nicer.

  68. 5 stars
    I got some dried cranberry beans from Rancho Gordo and soaked them overnight, sautéed my aromatics, and then slow cooked the beans in this. So good!!!

  69. 5 stars
    I Made this exactly as recipe states except added a cup of frozen corn and used crumbled tortilla chips on top in addition to other garnishes. Lots of flavor. It gives me a tortilla soup vibe and my kids loved it! Great fall lunch.

  70. 5 stars
    This was a very flavorful soup/chili, not bland at all. But then again I tend to use tei-spoons, in place of teaspoons of spices. We cooked it on stove top, and did not melt the cream cheese in micro, and everything worked fine.

  71. This was the best recipe I have made in a long, long time!! I’m not a huge fan of beans so I used potatoes instead. I put them in at the same time as the chicken and they cooked perfectly! This will be a staple in our house going forward!

  72. 4 stars
    This is my first recipe from your blog and I was so excited to try it! I love the flavor, it was SO EASY and a real crowd pleaser for a unique take on chili. I do wish it were a bit thicker and creamier. Suggest avocado, green onion and sour cream as toppings!

  73. 5 stars
    Fantastic! Made it tonight, with some substitutes, eg different peppers, it was great. My husband, who is not a fan of soups, ate two big bowls! Thanks 🙂

  74. 5 stars
    This is the BEST soup recipe. 10/10. Made tonight and doubled recipe. Used 3 lbs of chicken and whole block of cream cheese (a little more than specified). Incredible. Thank you so much. Will be making this for years to come. So good that I’m looking forward to eating leftovers for breakfast in the morning.

  75. 1 star
    This is the most bland soup I have ever made. It lacks flavor and substance. Please find a different soul to make and save yourself the 45 minutes.

    1. Hey Paul, I’m so sorry you didn’t enjoy this recipe! Thanks so much for letting me know. Is there anything I can do to help? xTieghan

  76. 5 stars
    I just made this tonight after seeing you make it on IG stories. I’ve been craving it ever since. It was even better than I dreamed it would be. My family raved! This is going to the top of my fall recipe list!

  77. 5 stars
    Wow! Another winner! We just finished and my husband said on a scale of 1-10, it’s an 11+! It’s simply delicious. I kept the jalapeño on the side as a topper and used a little more chicken because that’s what was in my pack; otherwise I followed the directions to a T. We loved it! Thanks, Tieghan!!

  78. 4 stars
    This was delicious. It took me longer to prep it. Also, I doubled the recipe, and it turned out like a chicken soup, not thicker like a chili. Is that the way it is supposed to be?

  79. 5 stars
    I never made white chili before. This recipe is delicious! I garnished my chili with a lime wedge, cilantro, a couple fresh jalapeño slices and sour cream! Great flavor! I think I might add another can of white beans to the chili next time. I also cheated and made the red lobster box biscuits for a side. :p

    1. Wow this was so good. My family really enjoyed it. I used coconut milk instead of cream cheese. I baked the beer bread as a side and it came it delicious. Perfectly crisp outside and soft inside. I will definitely be making this soup and beer bread again.

    1. Matter of preference. Chicken breast can be more dry. I liked using the thighs, because they have more flavor and are more tender.

      1. Quick question. I want to use the slow cooker recipe but will be using a cooked rotisserie chicken.

        When do I add the chicken and when do I add the cream cheese if using a slow cooker? Thank you so much.

        1. Hey Lynn,
          I would add towards the end just to warm through. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  80. 5 stars
    This was honestly, so.GOOD.!!! My entire family loved it, and they can be kinda picky sometimes. The only modification I might suggest, if you like a chunkier chili, is to add more chicken and/or beans. But this is according to preference only, because some people (like my husband), like a soupier chili. The flavor is spot on, as with most of Tieghan’s recipes, and the beer batter bread pairs perfectly. Tieghan, I honestly have never made one of your recipes that I didn’t love. You got talent, girl 😉

  81. 5 stars
    This soup was SO good! My husband said it’s one of the best soups he’s ever had, and trust me I make a lot of soups.

    It has the perfect amount of spice, and we both personally felt like it tasted almost more like a tortilla soup than a chilli. Next time I’d add tortilla chips to the top. This is going to be on my regular dinner schedule to say the least!

    1. I think it would be great with corn and potatoes. We are going to do that next time to add more substance to the chili. It is more on the “soup” side, with lots of liquid to soak bread in. But if you have peeps who don’t love beans, I would try potatoes and corn 😉 Tieghan may have a better suggestion!

  82. 5 stars
    Made this last night, the salsa verde wasn’t listed in the recipe at the time and I couldn’t find poblano peppers so I just used jalapeño and I added corn to the soup as well. I love the flavors of this soup! This is definitely something I want to make again, next time with the salsa verde!

  83. 4 stars
    Tieghan is correct that it’s more of a creamy chicken soup, so for those of you looking for more of a classic chunky white chili, this is not it. I do love the flavours here though and as a pot of spicy chicken soup it is indeed very tasty! I made it as per the recipe with the exception of adding another 1/2 lb of chicken because that was the portion that I had in the freezer. Will make this again!

  84. Looks awesome! I know it sounds silly, but any non-bean substitutions for the can of white beans? I love chili…but just can’t get over the texture of beans. Thanks in advance!

  85. Is this gluten-free? Looks like it, just double checking! Not super familiar with G-free cooking but hoping to make this chili for a friend who is allergic. Thanks! LOVE your site!

    1. Yes- this is GF. The only item I would check is the salsa Verde, although 99% of salsa is GF, just check the label for “contains wheat” on the back, if the GF symbol isn’t listed on the front of the jar.

    1. Nothing. You don’t need that. But I’d add 2 cans of Hatch diced green chilis (I choose hot but mild is fine) and I’d make it 2 cans of white beans. If you want it thicker, blend up one of the cans of beans to thicken the soup. You really don’t need the cream cheese and this is delicious.

  86. 5 stars
    Very delicious! Didn’t add the jalapeño as my husband can’t tolerate heat. Followed directions but it never got to a chili kind of consistency. Added a second can of cannelini beans but still was more of a soup. Served with cornbread and salad. Fantastic meal!

  87. Hello Tieghan! On the IG story for this recipe you mentioned salsa verde but I don’t see it mentioned on the page here. I figured i’d mention it so you can add it back on, it sounds like it would be a nice addition in the chili 🙂 Thanks and I cant wait to make this today!

    1. Hi Susan! There’s 1/2 cup salsa verde listed in the ingredients list of this recipe, hope this helps! 🙂 xTieghan

  88. Ooh this looks so good! I’ve never bought salsa verde. Any brands you particularly like/recommend? Thank you for this idea- love your recipes!

  89. I’m allergic to beans 😫 and wondering if you have any ideas for something else to substitute? I know it’s a classic part of chili so this is probably a big ask! Thanks for any thoughts.

  90. 5 stars
    I love this recipe! I modified it slightly. I used rotisserie chicken. I also added diced carrot for a more vegitarian flair. So delicious! I just love your style of cooking.

    1. Hi there! You can just leave the chicken as breasts/thighs and then shred the chicken after it’s cooked! 🙂 xTieghan

    1. What if your slow cooker only has low or high settings and no option for medium-low heat for the simmer for 20 min step?

      1. The simmer is for the stove-top option. She just mentions low or high heat for the slow cooker, so you should be good! I think the slow cooker will be my method of choice, too. So easy!

    1. We did something like this with our slow cooker last week. Just turn your slow cooker on high and you can simmer the ingredients before you cook them for the long time. It works!

  91. Gah!! Making this tomorrow night with the beer bread!! supposed to be windy and cold here in Nebraska!! You are my FAVORITE food blogger!! I make so many of your recipes!!

  92. I’m confused about the slow cooker directions. Simmer partially covered for 20 mins? Is that a misprint? It is exactly as it is written for stove top. I’m going to make this this weekend as the temperature is going to drop. Thanks

    1. I thought slow cooker directions confusing too…I would just dump everything in BUT the cream cheese to cook all day……then, shred the chicken, return to pot and stir in cream cheese , warming it all up together and serve.

    1. I feel like I remember her saying elsewhere that she doesn’t do instant pots, but she definitely needs to get on the train! 🙂