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Cold nights call for something warm, creamy, and just a little spicy. This is the kind of chili I want simmering on the stove when fall rolls in—cozy, simple, and loaded with plenty of flavor.
Poblano and jalapeño give the broth a gentle kick, while cream cheese and cheddar make everything creamy without losing those brighter salsa verde and lime flavors. Add avocado, cilantro, extra cheese, and something warm for dipping, and dinner is done. Great on its own, but even better with a side of homemade beer bread.
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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.
Build the flavor base: 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.
Simmer the chicken:Pour in the broth and simply let the chicken simmer until it’s cooked through and shreds easily.
Make it creamy: 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.
Finish it up: 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.
Why You’ll Love This Chili
- One pot, weeknight-friendly, super cozy.
- Creamy (from cream cheese + cheddar), but still bright (thanks to salsa verde + lime).
- Easy to customize heat with the peppers and toppings.
Make-Ahead, Storage, Reheat
- Make-ahead: Flavors get better after it sits; reheat gently and add a splash of broth if it thickens.
- Store: Cool completely, refrigerate in airtight containers.
- Reheat: Warm on the stove over low heat or in the microwave in short bursts, stirring often.
- Freeze: Freeze in portions; thaw overnight in the fridge, then rewarm gently. Add broth as needed to loosen.
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
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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Great recipe! I don’t eat meat so I substituted shrimp and crab meat and it was delicious!!
Hi Kat,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
I’ve been a die hard HBH since about 2010 and not to be dramatic but this might be one of my favorite recipes yet. It is the most flavorful, delicious chicken chili I’ve ever made. This is a forever recipe—straight to the recipe box!
Hey Megan,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
This is arguable the very best White Chili recipe we have made. Super easy and loved that it could be created in one pot. I think the chicken had better flavor because it cooked with the peppers. We made it with the jalapeno pepper but then used about 6 OZ (vs 4 oz) of cream cheese to cut it just a little. The lime zest and cilantro garnish rounded out the great flavors.
Hey Jana,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Made a giant batch for our family for the super bowl and it was a huge hit! Spoiled to live right by a While Foods and used the pulled rotisserie chicken which made it so easy
Hey Brooke,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
This was sooooo good! By far the best white chicken chili recipe I have tried. Creamy, spicy, and delicious!
Hey Kathi,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Am planning to make this in my instant pot. Do you have any recommendations for cooking times?
Hi Jaime,
I would do 8 minutes on high pressure. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this last night! So delicious and yes, the toppings are crucial and make the dish that more flavorful! Will make again!
Hey Betsy,
Wonderful!! Thanks so much for giving this recipe a try, I am so glad to hear it was enjoyed!! ?xTieghan
Amazing !!!! Been eyeing this one to make for months now and finally got to do it.
It cured the hangover beautifully too ahah.
Thank you thank you thank you
Hey Delphine,
Happy Sunday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed!! xxT
Quick question…up here in Canada, pablano peppers are hard to come by. Is a red pepper the best substitute? Any other suggestions? Thanks!!
A jalapeño would be a good substitute.
Or Padron peppers. That’s what I susbsituted here in the uk 🙂 worked a treat.
Hey Kate,
Sure, bell peppers would be a great substitute for the poblanos. Let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Love this recipe! Going to triple it for our Super Bowl party tomorrow. Followed some of the comments and roasted the poblano pepper and jalapeños beforehand, and used a little less broth and a little extra cream cheese to thicken it up. With a picky tween, even she loved it! Officially added to our winter dinner repertoire!
Hey Leila,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
I don’t really leave reviews and I really don’t know how to cook… I am now a Half Baked Harvest junkie. I’ve made this 3 or 4 times now! It’s cooking as we speak. I felt I should let everyone know how easy and flavorful it is. A new go to!
Hey Katelyn,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
Made this tonight! I have another white chicken chili recipe thats my go to BUT tried this tonight and guess what..this is now our go to. Simply delicious. Thank you for creating this gem.
Hi Cindy,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Can you make this a day ahead with all ingredients combined?
Hey Julie,
Absolutely!! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I’m not a huge white chicken chili person, but this looked sooo good I had to give it a try. I’ve now made it twice – absolutely love it!!! The beer bread takes it to the next level. Definitely a new winter favorite. Thanks so much for this recipe!
Hey Madie,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
Loved this!!! And so did my family! I usually don’t do ratings or comments, but I had to this time. I was looking forward to seconds tomorrow but my family ate it all! Definitely making a double batch next time. Wouldn’t change a thang!
Hey Amanda,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan