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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: 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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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
    Motivated to make this when isolated with covid and it was so easy and worth it! One of the best white chili’s I’ve had and I’ll probably just poach the chicken this way going forward. I had to mash the beans for my family, and everyone ate them without issue. Absolute repeater.

  2. 5 stars
    I hope you know how much you are appreciated with all your hard work and delicious recipes you put out for us. I just started following you and out of 3 recipes all 3 were a hit. I made my husband so so happy when he came home to white bean chili and beer bread 🥲 its his love language and you made our relationship and night that much better. It may sound silly but you’re helping change peoples lives, days, and relationships…all through delicious food. I hope this comment makes you smile because you made me and my husband smile when we tried your recipes. Thank you for all your hard work! Xx Camila

    1. Hi Camila,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! Thank you so much for your kind message! xxTieghan

  3. 5 stars
    First of all, I really appreciate the serving size adjuster on your recipes to accommodate how many people are eating. Thank you! Second, this was so incredibly delish! I took a few suggestions from other reviewers such as to roast the poblano, and add some sweet corn. 5 freakin stars Tieghan, you knocked it out of the park on this one!

    1. Hey there,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

    1. Hi Eliza,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

    1. Hey Marlon,
      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

  4. Accidentally used a whole box of cream cheese instead of the 3oz. listed in the recipe. Came out delicious anyways! We’ll be making it again soon. Thanks!

    1. Hey Travis,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan

  5. 5 stars
    Wonderful recipe – a pleasure to put together and everyone loved it – perfect for a cold winter night here at the edge of the northwoods. It is a keeper! Thank you so much for sharing this.

    1. Hi Patricia,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  6. 5 stars
    Made it 3 times in 2 weeks! It’s so easy and delicious. Would definitely make some extra to save for leftovers. It is the perfect next day work from home lunch.

    1. Hi Meg,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  7. 5 stars
    I’ve made this probably 10 times since Christmas Eve (my first time). It’s been our all time favorite!!! So yummy! Thank you for sharing your creations.

    1. Hi Tana,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  8. 2 stars
    We love white chicken chili in our family and I’ve tried different recipes over the years. This one is everyone’s least favorite. We had high hopes, but it turned out bland and uninteresting. The recipe was followed exactly. Oh well.

  9. I made this tonight for my family and as soon as everyone took their first bite, I was immediately asked to start making another batch! I would highly recommend doubling the recipe to enjoy this chili for a few days 🙂

  10. 5 stars
    Holy Moly Wow! This was fabulous! I did add Mex Corn and added warm broth to the melted cream cheese, which I had to add towards the end because I forgot to add it at the proper time. lol. I also made your beer bread and we were very impressed. We used Guniess. Not sure of spelling because I hate beer, but I loved the bread! Thanks for sharing.

  11. 5 stars
    Delicious! I used thighs (so tender) , pepper Jack cheese, and added black beans as well….beer bread coming up next …. Can’t wait for dinner. But my nibbles so far are a 10/10 ! Thanks !!

  12. 5 stars
    Great flavor! I like a longer summer on the snowy day to make the chicken super tender. Will defiantly make again

    1. Hi Scott,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

    1. Hi Karyn,
      I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT

  13. This chili/soup was AMAZING! I cubed the chicken prior to adding it vs shredding it. Made for a great chunky soup. I was originally going to use the slow cooker – but honestly after all the chopping, dicing, mincing I went ahead and used my Dutch oven. Definitely not 15 minute prep time, about double that! That’s a lot of prep – but well worth it!! The recipe doesn’t say when to add the jalapeños, I added them with the poblanos. Will be making this again for sure!

    1. Hi Pamela,
      Happy Sunday! Thanks a lot for making this recipe, I love to hear that it was a winner! Sorry this took longer than expected. xxTieghan

  14. Cooked this tonight when Charlotte NC is scheduled for snow (woohoo) in 2 days! Annually I order a box of Roasted Hatch New Mexico Chiles from a company in Hatch. Used a 16 oz bag of these chiless in place of the poblano peppers and jalapeno peppers and instead of the salsa verde I added a can of original Rotel and shredded the rest of the Costco rotisserie chicken that was bought a couple of days ago. I usually hate people that refine a chef’s recipe but I used what I had on hand. My apologies. But your recipe inspired and I followed your recipe for everything else! So, so, good! Love the cream cheese addition (as a third generation Mex-Amer I would never have thouhtr to add this~!), Shared with neighbors across the street and blessed them as well~

    1. Hi Carol,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  15. Hi! Do you think I could freeze this recipe? I’m about to have a baby and am trying to prep some meals! Thank you!

    1. Hi Anna,
      Yes, that would work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Ally,
      You could skip it, or use extra cheese and/or yogurt in its place. Please let me know if you give the recipe a try! xTieghan

  16. 5 stars
    So yummy and really easy! I subbed chickpeas for white beans (just personal preference). Only suggestion I have for those about to make this is to blend the cream cheese with some of the broth prior to adding it to the chili. Even after microwaving the cream cheese, it looked quite broken up once I added it to the chili and didn’t really incorporate smoothly.

  17. 5 stars
    Tasty and delicious recipe! Perfect for the winter. A bit brothier than a regular chili but I enjoyed that. Next time I’ll add a second can of beans because I love beans and there definitely was room for more beans. Used sour cream instead of yogurt cause that’s all I had and it was great!

  18. 5 stars
    Hi Tieghan,
    This chicken chilli soup was so good! So easy to make. My husband likes heat in his food but it was just the right amount. Thanks for all this great recipes.

    1. Hi there,
      Sour cream would also work:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

  19. 5 stars
    Very eat to make… loved the flavors. I added corn for more veggies & extra cheddar cheese. It would be easy to double for guests.
    Another “I’d totally make that again” recipe from you.

  20. 5 stars
    This has to be one of my favorite soups I’ve made! Love the twist on typical chili. I originally planned to do the crockpot but ended up making it on the stove which didn’t take too long. I replaced the jalapeños/poblanos with canned diced hot jalapeños and it’s nice and spicy.

  21. 5 stars
    I made this last night for my neighbors—DELICIOUS and perfect for a cold winter night. Like many others, I added a second can of beans. Used 5 cups of chicken broth, and stupidly put all the cilantro in the soup, neglecting to save any for the garnish. While using rotisserie chicken would be a wonderful shortcut, I think that cooking it with the onion, garlic and spices produces a wonderful flavor.

    I was concerned that my one friend who isn’t a fan of heat might find it too hot, but with the avocado and sour cream, he loved it! I’m taking the leftovers down to my parents tomorrow—I know they’ll love it!

  22. 5 stars
    This was soooo delicious!I have always wanted to make a white chicken chili and never have! I have to admit that I don’t like beans so we threw in some corn instead. My 8 year old son said “FIVE stars! Its just the right amount of mild with a little heat. I LOVE it PLEEEEEEEEEASE make it again!” My older son who does not like soup of any kind gave it a try and declared he liked and while his review was not like my younger son – he did eat all of it and thats saying a HUGE something! We didn’t have a chance to make the bread which looks so yum but did throw on some tortilla chip for part of the topping (with cheese/avo and cilantro) and was just delicious. Thank you T for always giving delicious, easy and wonderful recipes the whole fam can enjoy! Your site is my go to for meal planning!

  23. 5 stars
    This is amazing. added corn & a little extra cream cheese. The leftovers hold well. I’ll definitely be making this again.

    1. Hi Motanna,
      Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan

    1. Hi Kim,
      Is there a specific reason why you would want to leave it out? I would use a green enchilada sauce or regular salsa. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  24. 5 stars
    This was a very delicious recipe and was part of my meal planning for last week. I wanted to make the beer bread – alas, had no beer so had to go with tortilla chips – they added nice texture and crunch.

    Thank you, Tieghan, for the wonderful recipes – you take the mystery out of producing wonderful meals.

  25. 5 stars
    Best white chicken chili dish I’ve had! I made it with the beer bread and it was an awesome combo. It’s my husbands new favorite dish of all time!

  26. 5 stars
    This is my favorite go to recipe to make when company is traveling into town. It’s filling without being a heavy meal. I highly recommend adding the Poblano peppers and jalapeño. I roast mine in the oven, remove the seeds and skin. Lends the perfect smoking mild heat.

  27. 5 stars
    5*s from my family. Easy to make and delicious. And paired it with the Beer Bread. Never made before, but it was just so good!

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

  28. 5 stars
    This soup turned out amazing! I did add a can of corn and an extra can of great northern white beans. Will totally make this soup again! Thank you!

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

  29. 5 stars
    Made this tonight and the whole family LOVED it. So easy in the crockpot and extremely delicious. Will definitely be making this again and again. Maybe even as soon as tomorrow lol. Thank you, T!

    1. Hey Kathleen,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  30. 5 stars
    This was outstanding! Super easy and a crowd pleaser. Just the right amount of spice. Will definitely make again.

    1. Hi Cindy,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  31. 5 stars
    This was great! I left out both the jalepeno and the poblanos so our kids would eat it and it was still super flavorful.

    1. Hey Becca,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

  32. 5 stars
    Wow, this was amazing! I’ve never made white chicken chili, so this was a great recipe to start with. The cilantro added in last was the perfect touch. Yum!

    1. Hey Macye,
      Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

    1. Hi Katherine,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  33. 5 stars
    This. Was. SO. Good. Like, eat every day for the rest of my life good. My whole family loved it. And it was easy too. Dumb question…do the jalapeno peppers go in at the same time as the poblano? I think I missed that step somehow. But seriously…wow.

    1. Hey Ashley,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Yes, that is correct:) xTieghan

    1. Hey there,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    1. Hey Kelsey,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

  34. 5 stars
    We made this last week, and plan to make again this weekend – or today. We have 6 inches of SNOW in Nashville today. We have tried a few white chicken recipes and this is the best! The poblano pepper is the key ingredient. The only change we made is using a full pound of dried white beans, cooked in instant pot. Tieghan, thank you for another fabulous recipe.

    1. Hey Julie,
      Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan

    1. Hey Mary,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT

  35. 5 stars
    Made this tonight and it was so delicious especially since we have had pretty cold days in Dallas this past week. Even my 5 year old even loved it! I can’t wait to make more recipes from HBH! Thank you so much!

    1. Hey Sara,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

    1. Hey Teresa,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

  36. 5 stars
    This was a hit! I modified a little just added the jalapeños and it was spicy! To much for the little one but left more for the adults. I will definitely make again! Can’t wait to make this again.

    1. Hey Felicia,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

  37. 5 stars
    This is so delicious. Only additional we had was cayenne pepper because we like it spicy. Will definitely be making this one again!!

    1. Hey Tyler,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

    1. Hey Rebecca,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

    1. Hi Christina,
      You can use your favorite dairy free products. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  38. 5 stars
    My husband grew up having white chicken chili as a staple week-night recipe in the colder months. I made this one for him, and he was astounded by how delicious and tasty it was. Easy to make, and full of flavor. Even better the next day for leftovers. Thank you for such a great recipe!

    1. Hi Ashley,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

  39. 5 stars
    I loved this way more than other chicken chili. It’s more of a wonderful hearty soup with so much flavor. I just made it and am making it again!

  40. 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

  41. 5 stars
    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! 😀

    1. 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

  42. 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.

    1. 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

  43. 5 stars
    This recipe was so fast and delicious! I made it for my partner and myself and it got 2 thumbs up! Thank you 🙂

    1. Hi Claire,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  44. 5 stars
    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!

    1. Hi Lynn,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  45. 5 stars
    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.

    1. Hi Leanne,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  46. 5 stars
    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!

    1. Hi Cherie,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

    1. 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

  47. 5 stars
    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!

    1. Hi Heidi,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!🎆 xxT

  48. 5 stars
    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.

    1. Hey Clarissa,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!🎆 xxT

  49. 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.

    1. 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

  50. 5 stars
    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.

    1. Hi Danielle,
      Awesome! I love to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

        1. 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

    1. 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

    1. Hey Claire,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

    1. Hey there,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

    1. Hi Karla,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  51. 5 stars
    This was a hit for dinner! My kids and husband loved it. I was afraid it was going to be too spicy with the poblanos and jalapeño, but it wasn’t. It definitely had the hit you in the back of the throat spice, very flavorful, but not too spicy. I will be making this again. Your recipes never disappoint! Thank you

    1. Hi Shirley,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

    1. Hi Laurie,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  52. 5 stars
    Oh Lordy, this was fabulous! Didn’t change a thing. The flavors are delicious and complex, with the squirt of lime on top an absolute MUST! Leftovers were equally as delicious.

    1. Hey there,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

      1. Hi there,

        Would love to make this vegetarian and sub Jack fruit with chicken. Any concerns or alterations you’d make to the recipe?

        1. Hi Whitney,
          Sorry, I am honestly not familiar with jackfruit, so I do not know how that would change the results. Let me know if you give the recipe a try! xTieghan

  53. 5 stars
    Haven’t tried it yet but definitely gonna try it. For the salsa Verde do u make homemade or is there a store version u can recommend? Thank you!!

    1. Hi Diana,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

    1. Hi Amy,
      Sure, that will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  54. 5 stars
    YUM!!! I am not usually a fan of beans and don’t eat much chicken but I thought this looked like something new to try on a cold night. My husband and I both really enjoyed it. I did add a can of corn which added a nice crunch, only used one poblano (will use 2 next time) and didn’t use the salsa verde but will probably add as a topping next time.
    It was easy to make and would be great with your beer bread. I didn’t make that tonight but have made it before and know if would be great. I’m testing out recipes that I could easily adapt for large groups and plan to put this one on the list.

  55. this recipe looks great! what would you recommend substituting for the cream cheese if there is lactose intolerance? thanks!

      1. Hi Hannah,
        Yes, that will work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hi there,
      You could skip the cream cheese. Please let me know if you give it a try, I hope you love the recipe! xTieghan

    1. Hi Chase,
      You can add the jalapeños with the poblanos. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hi Shelly,
      Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!💥 xT

    1. Hi Erin,
      Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!💥 xT

      1. 5 stars
        I love all of your recipes! This one is great just like all of the others! I just can’t figure out how to make my chicken not tough:( I mess it up every time.

        1. Hey Sammi,
          Sorry to hear this! What kind of chicken are you using? Have you tried the slow cooker version? The chicken is typically very tender using the slow cooker. Please let me know if this helps for next time! xTieghan

    1. Hi Laurie,
      Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!💥 xT

  56. 5 stars
    I’m sure this recipe is another 5 stars, even though I haven’t made it yet. Tieghan, do you think canned coconut cream would be an ok substitute for cream cheese? I try and stay dairy free.

    1. Hi Autumn,
      Yes, I think that would work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  57. 5 stars
    Delicious 😋 I added the cheddar when I served it so that those who did not want the cheese didn’t have to have it. Very easy to make and very tasty. Perfect Christmas lunch!

    1. Hi Kay,
      Awesome!! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! Happy Holidays!💥 xT

  58. 5 stars
    This was amazing. And so quick and easy. I think the lime zest was the thing that put it over the top. We served it with buttered flour tortillas warmed in the microwave.

    1. Hey Patsy,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!🎄🎁 xT

    1. Hi Maria,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!🎄🎁 xTieghan

    1. Hi Anastasia,
      Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!🎄🎁 xTieghan

    1. Hi Valeria,
      Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!🎄🎁 xTieghan

  59. Wow! This recipe is so flavourful and simple. This is the perfect midweek dinner when you’re pinched for time. I added extra jalapeños for a little extra kick. Thank you for all these amazing recipes, I have made several of your recipes and I have yet to be disappointed. This one is another winner! Thank you.

    1. Hi Jocelyn,
      Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!🎄🎁 xTieghan

  60. 5 stars
    I made this recipe recently for friends and everyone loved it. My husband had leftovers the next day and said this is the best chili he ever had! I do want to emphasize make sure the cream cheese is at room temperature, mine was slightly cold and it was starting to curdle and I immediately added an ice cube to lower the temperature and stirred vigorously and it solved the issue.

    1. Hi Maddy,
      Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! Happy Holidays!🎄🎁

      1. 5 stars
        This was so good! A tad soupier than I expected but the flavor was delicious! I chopped raw jalapeño (seeds removed) to sprinkle on top and added an extra can of kidney beans to make it go further. The boyfriend approves!

        1. Hi Beth,
          Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Happy Holidays!🎄🎁 xTieghan

  61. 3 stars
    Too brothy for a chili and didn’t quite have the depth of flavor I was hoping for. It is a good soup if you add in all the recommended mix-ins and is easily done in the crock-pot. Maybe the flavors I was missing would have been found making it stove-top?

  62. 5 stars
    This is AMAZING. So good with the fresh lime and cilantro. I didn’t have any chicken so I used ground turkey and it was really good! Also added an extra can of beans and some Ortega chilis to make it a little thicker. The best chili I’ve had!

    1. Hey Alyssa,
      Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!🎄 xx

    1. Hey Heather,
      Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!🎄 xx

  63. 5 stars
    Delicious! I changed a few things per the comments.., doubled the beans and meat, stuck to 4c stock, and added extra cream cheese. We did all the fixings other than yogurt… didn’t need it. The line zest was a nice touch!

    I skipped the jalapeño worried it would have a kick from the poblanos but it didn’t, and I wish I’d kept it in.

    The beer bread came out weird, the butter weighed it down and impacted the texture maybe. Not sure. Everyone still ate it so it wasn’t that bad lol.

    I made a triple batch, half for tonight plus leftovers, half to freeze. The freezer portion will get the cream cheese and cheddar when reheated.

    Thanks for this! My first recipes of yours and I’ll definitely be back!

    1. Hi Meghan,
      Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Thanks for sharing what worked well for you. Happy Holidays!🎄 xx

  64. 5 stars
    This was absolutely delicious! I have tried a white chicken chili in the past and have never found a recipe I liked until I tried yours. I am a very traditional chili person but this was so amazing. My husband even mentioned the next day how much he liked it too! Will be making this again!

    1. Hi Brittany,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan

      1. 5 stars
        Loved this!! Spicy and flavourful. I added corn with the beans for a sweet pop and crunch and it pairs sooooo nicely. Whip up some corn bread and this will have you feeling warm and cozy on cold days!
        ⭐️⭐️⭐️⭐️⭐️

        1. Hey Hannah,
          Happy Sunday!! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed. Happy Holidays!🎄 xx

  65. 5 stars
    My new favorite white chicken chili recipe! I’ve made it twice and used cilantro the second time which really adds that extra touch of deliciousness.

  66. 5 stars
    So easy and extremely delicious! I did have to whisk the cream cheese in to make it more creamy – but other than that – super easy!

  67. 5 stars
    I make it with the slow cooker snd it is amazing! I heat up the onion, garlic and pepper on the stove first before adding it to the slow cooker and it turns out delicious. Even my kiddos love it, and they never eat chili. Thanks for another great recipe!

  68. 5 stars
    I recently discovered half baked harvest and every single recipe I have made has been INCREDIBLE. I have had so many compliments when I make these dishes/desserts/drinks! 10/10 so far with what I have tried.

    Thank you so much for creating this content. I have been sharing this page with all my friends and family!!

    1. Hey Katie,
      Thank you so very much for your kind message and trying so many recipes! I am so glad to hear you have been enjoying them, thanks for being here! xTieghan

  69. 5 stars
    I had a question! This is my second time making the recipe in my slow cooker. I noticed that when I stirred in the cream cheese with the chicken broth, it didn’t break down easily and became clumpy. Is this common? Can I add the cream cheese after I have slow cooked it? Also have my own twist on the recipe and will be adding roasted corn!

    1. Hey Chasity,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Is your cream cheese at room temp? That is key! Happy Holidays! xTieghan

      1. I had the same issue. The recipe for the slow cooker version doesn’t say anything about melting the cream cheese first or even getting it to room temperature, so I added it out of the fridge. Later, when I checked, it is all chunky. I’ll have to try whisking, I guess, once I get the chicken out to shred. Wish I’d read these comments first, but I trusted your recipe!

        1. Hi Kirsten,
          Thanks for giving the recipe a try! The recipe does call for cream cheese at room temperature. I hope that helps for next time:) xTieghan

    1. Hey there,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan

  70. Made it with a few substitutions (used what I had on hand, canned adobe chili peppers instead of poblanos and didn’t have cream cheese so I used a few tablespoons masa harina in water to thicken it) and it was AMAZING. Another great recipe!

    1. Hey Kimberly,
      Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan

      1. 5 stars
        Absolutely delicious. I needed to simmer it down for over an hour to get the right consistency, but that wasn’t a problem. I also used an organic rotisserie chicken breast because it was a work night and I needed to cut corners.

        1. Hi Karinna,
          Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan

  71. 5 stars
    This was excellent, the whole family loved it. I did make a couple little changes, I doubled the amount of chicken and beans and did everything else as instructed in the recipe. Served it with diced avocado, scallions, sour cream and shredded cheese with cornbread on the side. YUM! Thanks for another great recipe the whole family loved!

    1. Hi Annie,
      Sure, that would definitely work. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  72. Sooo good! I used a whole block of cream cheese, 4 cups of broth, jarlsberg cheese instead of cheddar, added corn, doubled the spices, and used 3 cans of beans. Took it to a party and it was a huge hit 🙂

    1. Hi Stephanie,
      Thanks so much for trying this recipe out, I am thrilled to hear that it was enjoyed. Happy Holidays! xTieghan

  73. 5 stars
    I’ve made this several time and it is outstanding. The flavors are amazing and comforting. This has replaced my other white bean chili recipe.

  74. 5 stars
    This is my new favorite while chicken chili. So easy to make and packed with flavor! Thanks for another great recipe!

        1. Hey Katie,
          Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. Just make sure the pot is large enough! Happy Holidays!❄️ xT

  75. 5 stars
    This was my second recipe off your blog this week (the third is currently in the slow cooker…) and WOW. The flavour is perfect, reminds me of my dad’s spicy chicken soup. I added corn to mine and would recommend this too. Thank you!

    1. Hey there,
      Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

    1. Hey April,
      Yes, you can definitely freeze this. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  76. 5 stars
    I made this recipe over Thanksgiving weekend for company and everyone loved it! The flavor is wonderful, it has a little heat but not too spicy. It was a crowd pleaser!

    1. Hey Marybeth,
      Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan

    1. Hey Corinne,
      Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan

    1. Hi Meghan,
      Did you give the recipe a try? Was there something you didn’t like? Please let me know how I can help for next time! This is a classic white chicken chili:) xTieghan

        1. Hi Meghan,
          Was there anything you adjusted in the recipe? This has a soup consistency, it is not like a classic chili. Please let me know how I can help! xTieghan

    1. Hey Steph,
      Awesome!! Thanks a bunch for making this recipe, I am so glad to hear that it was enjoyed! xTieghan

  77. 5 stars
    REALLY good. Perfect for cold nights. Made a few changes to mine: 2 cans of beans instead of 1; added 1 can of corn. Didn’t want to buy an entire bag of jalapeños so I substituted with one can of hatch chiles. 5 cups of broth (came out with delicious broth but not TOO soupy). Only 2 tbsp of cream cheese to add a touch of creaminess. Also skipped the salsa verde and didn’t miss it. Can’t skip the toppings tho!

  78. 5 stars
    So delicious, per usual with HBH recipes! Couldn’t find poblanos at the store so we subbed 2 green bell pepper, 2 Serrano and a jalapeño and it turned out great (we also love spicy food). Made on the stove and it was easy and delicious! Thanks for another great recipe!!!

  79. 3 stars
    I attempted this in the crockpot. This recipe didnt have much flavor even though I doubled all the spices and added an additional jalapeno with additional salsa verde. Also i think i would’ve preferred it to be thicker OR a broth base. The 3oz of cream cheese gives an illusion of creamy however it didnt break down well in the crock pot. So it was neither creamy or brothy- just this weird middle ground.

    Maybe it would be better in a dutch oven approach so the flavor meld together over flame instead of slow heat for 7 hours.

  80. 5 stars
    My wife found HBH on Instagram which led me to your website and this delicious chili recipe as our first prepared dish. Being from Southern California we enjoy spicy recipes so the Jalapeno added a nice gently kick and the Poblano a familiar flavor. My next time making this recipe I plan to add tortilla chips making it appear to be like a Chicken Tortilla soup. Thank you very much Tieghan and I’m looking forward to exploring all of your delicious recipes!

  81. Made this tonight and it was delicious! I will definitely be adding this to my soup rotation! My only comment (or question) is when are you supposed to add the jalapeño? It isn’t mentioned in the instructions so I forgot all about it and it never made it into the soup. Thanks!

    1. Hey Maggie,
      Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed! You can add the jalapeño with the poblanos. ❄️ xTieghan

  82. 5 stars
    Just made this and it was delicious! I also made your beer bread recipe to go with it. Yum! Thanks for the recipes!

  83. 5 stars
    I made this last week and honestly it was SO delicious. This will certainly be a go-to for my household just as this site is a go-to on the days I’m absolutely clueless as to what to prepare for dinner. Thanks Tieghan.

  84. 5 stars
    DELICIOUS! Followed the recipe but added an extra can of white beans and a dash more of the seasoning just to make up for the added beans. Meant to have leftovers for days, but we continued eating seconds, thirds, until it was all gone in one day. So good definitely going to be a staple this winter, thank you so much!

  85. 5 stars
    YUM! Made this last night, it is so delicious and so easy. I used chicken from Costco that is already cooked and cubed. Will definitely be making this again!

    1. Hey Rebecca,
      Yes, that would be fine to do, I might add in another veggie in its place for some substance. Let me know if you give the recipe a try, I hope you love it! xTieghan

  86. Great recipe, omitted the cream cheese to keep it on the healthier side. I imagine it would have taken this chili over the top.

    Toronto, ON, Canada

    1. Hey there,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

    2. 5 stars
      Made for Christmas cookie decorating party with family this upcoming weekend and it is wonderful. I did add corn and reduced amount of broth a bit, as some comments suggested. Also, vegan cream cheese worked out great for special dietary needs of some family members (& no cheddar). I will make again with all the dairy and I am sure it will be over the top!

      1. Hey Julie,
        Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  87. Making this in the crockpot is super easy. A fantastic chili/soup that I’ll be making over and over. The changes I made were using boneless, skinless thighs, a bit extra cream cheese, old cheddar cheese and about 4 tablespoons of sugar as I preferred it sweeter. I took the lid off in the last hour to mush up the cream cheese and chicken and didn’t have to remove the thighs to shred it. At this point I tasted it and that’s when I added the sugar. One box of broth is all I needed. It was a hit for everyone.

    1. Hey Cody,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

  88. 5 stars
    Wonderful! Simply wonderful! A spicy soup with so much flavor. Paired it with your beer bread, as suggested, and have been slowly eating it all week. Will certainly make again!

    1. Hey Gretchen,
      Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan

  89. I made a double batch of this by doubling everything but the broth, and since I’m a vegetarian I used yellow squash instead of chicken. It was incredible! Everyone loved it and I’ll definitely make it again.

    1. Hey Paige,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

      1. 5 stars
        This was so yum!! Just made it tonight. Will def throw it on the rotation 🙂 Do you think it would freeze well?

        1. Hey there,
          Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Yes, freezing should work well for you! xTieghan

  90. 4 stars
    Loved how easy this was! Due to availability, I only used one large poblano, and no jalapeno. That gave it a nice hint of heat, but not spicy. Felt more kid-friendly for my household that way, so I’ll probably stick to that. Also added some corn, and that was some nice sweetness!
    Did the crockpot method and it was literally just dump and go. Loved that it had a more unique flavor than other white chilis; I think it was the fresh pepper! Will be adding this to our soup rotation.

    1. Hey Madeline,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

    1. Hey Kirby,
      Awesome! It’s so great to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend❄️ xTieghan

  91. I love this chili recipe. I will be making it for a lunch with my girlfriends. What salad would be good with this? Thanks so much, I love all your recipes!

  92. 5 stars
    Made this tonight and was delicious! Used coconut milk instead of cream cheese that made more of a soup. Thanks Tieghan! Added to our meal rotations 🙂

    1. Hey Laura,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan

  93. This was super delicious! Full of flavor and a tiny bit spicy, but absolutely perfect. Happy we have leftovers so I can have some more tomorrow 🙂

    1. Hey Heidi,
      Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan

    1. Hey Kris,
      The jalapeños are optional, but if you choose to use them you can add with the poblanos. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hi Samantha,
      Yes, that is correct. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  94. 5 stars
    I don’t often comment on recipes but just had to with this one because, holy moly, it was so delicious! The whole family loved it. Amazing flavors and super easy. Definitely adding this to our regular rotation. Make this straight away!

    1. Hey Laura,
      Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan

  95. Tiegan,

    Made this today and it goes straight into the regular rotation. It is a winner right up there with your no guilt fettuccine which I still think is your all time best recipe but this one is a close second.

    1. Hey Bruce,
      Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan

  96. 5 stars
    I just made this in the slow cooker! It was amazing. Super easy and flavorful – and tons of leftovers for freezer meals. The beans add a nice extra boost of protein which I appreciate. I did a bit of adjusting here and there, added a bit more seasoning and cream cheese for richness. But the recipe stands and I’d totally make it again – especially on a game day!

  97. 5 stars
    Wow. This was soooooo good. Omg. I doubled the chicken and put an extra can of white beans in and because of that, I bumped the servings up to 8 and followed the measurements for everything else. Holy cow. The flavor was incredible. I can’t wait to make this again.

  98. Hi! For the slow cooker option, I don’t see when I put in the jalapenos if I choose to add them. Do they get added in with the poblano peppers at the beginning? Let me know, if you see this 🙂 Thanks Tieghan!

    1. Hey Sage,
      Yes, just add the jalapeños with the poblanos. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

  99. 5 stars
    This was phenomenal, got raves from the whole family! Made in the InstantPot – Followed directions for Step 1 of Stove method above, but instead sauteed onions, garlic, peppers, and spices in IP for 5 min. Then added chicken, broth, salt & pepper. Sealed IP and cooked 15 min, manual release. Removed chicken and shredded. Then picked up the recipe starting with Step 2 Stove method above, with IP on Sautee mode while adding all final ingredients. This will be on regular rotation in our house! xo

  100. We made this using our leftover turkey and turkey broth from Thanksgiving. We also used fresno peppers because the jalapeños at City Market weren’t the best, and we added in a can of roasted corn. Best White Chili I’ve ever had. Thank you!

  101. 3 stars
    This was good, but we needed to add like double the seasoning. It just came out very bland at first so I doubled the amount of salsa verde and added additional seasonings.

  102. 4 stars
    Made this tonight in my Instant Pot, and it turned out great! Since there weren’t Instant Pot instructions, I decided to kind of combine it with some other recipes I found online.

    I added black beans and pinto beans in addition to great northern white beans. I did fire roasted corn instead of tomatoes because I don’t love tomatoes, and I also added a small can of mild hatch chilis. I only did 3 cups of broth both based on comments about the consistency and because I had 3 cups leftover from a previous recipe and didn’t want to open a new container just for one cup. 4 cups probably would have been better with all of the things I added, but I still liked it a lot and it had a very chili-like consistency this way! And finally I added a ranch seasoning packet just because one of the online recipes I combined with had that and it sounded like a good idea!

    I cooked on high pressure for 15 minutes to get the chicken super tender and used my KitchenAid mixer to shred the chicken! It turned out fantastic! I’ll definitely be making this again. I also made the beer bread to go with it and loved that too!

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

  103. I just made this tonight and it got the full stamp of approval! So delicious. I made it exactly as posted and wouldn’t change a thing. Not too spicy, even though I added a seeded jalapeno. Thank you so much for this!

  104. Wow. I had to leave out the peppers and salsa verde since me and my three toddlers are whimps, I added some corn for crunch and wow it was a hit for everyone!

  105. Made this today, had to sub regular salsa for the verde but it was insanely good! Typical Tiegan, never disappoints!!

    1. Hi Angela,
      Thanks for giving the recipe a try, white chicken chili is not meant to be as thick as a classic chili:) xTieghan

  106. 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!

    1. Hey Danielle,
      I would try making your own (I have a recipe in the HBH Cookbook) or checking another grocery store, salsa verde is a pretty common grocery store product. I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. 5 stars
        Thank you!! I couldn’t find it at aldi but was able to find it at target. So glad I did because this recipe was so freaking good!! I didn’t have poblanos so I used one yellow and one green bell pepper. Will definitely be making this one again.

        1. Hey Danielle,
          Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan

  107. 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!

    1. Hey Judy,
      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

  108. 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 Kealy,
      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. Hi Anastasia,
        The cream cheese adds a creaminess to the chili, I would use something in it’s place like more cream or sour cream. Please let me know if you give the recipe a try! xTieghan

    1. Hey Amanda,
      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. 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

  109. 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

  110. 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

  111. 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

  112. 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

  113. 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

  114. 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

  115. 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

  116. 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

  117. 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

  118. 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..

  119. 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

  120. 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

  121. 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

  122. 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

  123. 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

  124. 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

  125. 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

  126. 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

  127. 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

  128. 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

  129. 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

  130. 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

  131. 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

  132. 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

  133. 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

  134. 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! 🙂

  135. 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

  136. 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

  137. 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.

  138. 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.

  139. 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!!!!!!

  140. 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!

  141. 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.

  142. 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

  143. 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.

  144. 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

  145. 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.

  146. 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!

  147. 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.

  148. 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

  149. 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.

  150. 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. 🙂

  151. 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.

  152. 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.

  153. 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

  154. 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

  155. 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.

  156. 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

  157. 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

  158. 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

  159. 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

  160. 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

  161. 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

  162. 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

  163. 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

  164. 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

  165. 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

  166. 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

  167. 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

  168. 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!

  169. 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

  170. 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

  171. 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.

  172. 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.

  173. 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!!!

  174. 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.

  175. 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.

  176. 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!

  177. 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!

  178. 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 🙂

  179. 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.

  180. 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

  181. 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!

  182. 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!!

  183. 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?

  184. 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

  185. 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 😉

  186. 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!

  187. 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!

  188. 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!

  189. 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!

  190. 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.

  191. 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!