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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!
WINNER!!! Did a game night last night & this was an absolute hit! Wish I would’ve doubled it. I used 6C of broth and added a few more ounces of cream cheese. I did keep it on low for an hour just because everyone was caught up in the game.
5 stars!
Thanks so much for trying out the recipe! 🙂 xT
Oh Anne. 😉 Thanks for sending this recipe to me, and introducing me to all things half baked harvest! As you are aware, because of our text exchange, I’m making it right now in the crockpot and grateful you also did the 6 cups of broth as these reviews of some people not understanding that this isn’t chili con carne consistency had me worried. I love it thinned out! It’s going to be a banger of a NYE tonight! 😂 Review forthcoming but if it tastes anything like how it smells in our house right now, it’s 5 stars.
This is SO good. (Maybe add green onions to ingredient list!) 🙂
Thank you so much for giving this recipe a try! Hope you’re having a great Halloween weekend! 🙂 xT
Do you think this would freeze OK? Trying to decide if I make extra for another meal. Thank you! It is SoOO good!
Hi Lori! I personally haven’t ever frozen this before but I think that should work just fine! xT
Hello, I’m excited to try this recipe! What kind of yogurt did you use, and what substitutes would you recommend?
Does it make a big difference based on what salsa verde you use?
Just use whichever is your favorite! I prefer to use a pretty flavorful salsa verde! 🙂 xT
Delicious
Thanks!! 🙂 xT
I’m nervous putting the cream cheese in so early in the slow cooker version.. Has anyone else made it in the slow cooker? Any extra tips?
Hi there! It will work just fine if you melt the cream cheese a bit before hand! xT
Amazing!! I have been making this for a year now. It is always a fan favorite. I use the stove top version so it always makes for a quick night meal.
Thank you so much for trying out the recipe! Have an awesome weekend! xT
If using the slow cooker method, should I still microwave the cream cheese first?
Thanks! Excited to try this recipe.
I used crockpot. So easy and delicious and served with tortilla chips. Next time will use the entire block of cream cheese! Loved! recipe will be on repeat.
whoops. meant 5 star recipe but not sure how to change original post. so sorry
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
I cheated and did a whole rotisserie chicken and 3 cans of diced green chilis instead of dicing my own. I did 3 cans of beans and then DOUBLED the rest of the recipe as stated. It was delicious and made a full pot of chili. One other time saver is to buy the “whipped” cream cheese, place it in the pot on top of the chicken and beans while those warm up. The whipped cream cheese melts faster and blends in easily.
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
I make this all of the time, and I’ve done both crock pot and stove stop. It is so delicious and has so much flavor! I usually top with blue corn chips and I always enjoy it so much!
Hi! So glad to hear you enjoyed the recipe! Thanks for trying it out! xT
I’ve made this soup before and it was phenomenal! EVERYONE loved it! I plan to make again for my Halloween party but would like feedback on making it ahead of time. Does it work to do so? I made it fresh day of last time. THANK YOU
Thanks so much for giving the recipe a try! I appreciate you leaving a comment! 🙂 xT
Hii, If I wanted to make the slow cooker version and use rotisserie chicken, when would you recommend adding the chicken in?
I would just add in right at the end! xT
This is sooo delicious. But is there a way to make it thicker?
Hi there! I would add less chicken broth if you’d like it to be thicker! xT
We had a chili cook off at work this week and because I don’t like red chilis I decided to make a chicken chili. I double the quantities and followed the recipe except I didn’t have any salsa verde so used some charred hatch chilis I had in the freezer instead. It was a huge hit and I needed up getting first place. Thanks so much for always having fun and creative and flavorful recipes.
Aw that is amazing!! Love to hear this! Thanks so much! xT