Creamy White Chicken Chili Recipe
This Creamy White Chicken Chili is a hearty and flavorful twist on traditional chili, featuring tender shredded chicken simmered with poblano peppers, white beans, and a luscious blend of cream cheese and cheddar. Infused with warming spices like cumin and smoked paprika, accented with fresh cilantro and a zesty lime finish, this comforting dish serves perfectly as a filling lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Base Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded and chopped (optional)
Spices
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper, to taste
Protein and Liquids
- 1 pound boneless, skinless chicken breasts or thighs
- 4–6 cups low-sodium chicken broth
Dairy and Beans
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1 cup shredded cheddar cheese
Additional Flavorings
- 1/2 cup salsa verde
- 1/2 cup fresh cilantro, chopped
Toppings (Optional)
- Avocado slices
- Extra shredded cheddar cheese
- Yogurt or sour cream
- Lime zest and juice
Instructions
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until fragrant and softened. Stir in the garlic, poblano peppers, cumin, smoked paprika, chili powder, and a pinch each of kosher salt and black pepper. Cook for another 5-10 minutes until the mixture is very fragrant.
- Cook the Chicken: Add the whole chicken breasts or thighs to the pot and pour in 4 cups of the low-sodium chicken broth. Season with additional salt and pepper. Partially cover the pot and let it simmer over medium-low heat for about 20 minutes, or until the chicken is fully cooked through.
- Melt the Cream Cheese: While the chicken cooks, soften the cream cheese by microwaving it for 10-15 seconds until easily stirrable.
- Shred and Combine: Remove the chicken from the pot and shred it using two forks. Stir the melted cream cheese into the chili broth until completely smooth. Add the shredded chicken back into the pot along with the drained white beans, salsa verde, and shredded cheddar cheese.
- Simmer to Finish: Cook the mixture for an additional 5-10 minutes over medium heat until the cheddar cheese fully melts and the chili is creamy and thickened. Remove the pot from heat and stir in the chopped cilantro. If the chili is too thick, thin it with extra chicken broth to your desired consistency.
- Serve: Ladle the chili into bowls and top with your choice of avocado slices, extra cheddar cheese, yogurt or sour cream, fresh cilantro, green onions, and a zesting of lime over each bowl. Enjoy warm.
Notes
- For a spicier kick, leave the jalapeño seeds or add extra chili powder.
- You can substitute canned or cooked white beans with any variety you prefer.
- Slow cooker instructions are available for easy meal prep; cook on low for 6-7 hours or high for 4-5 hours.
- Adjust thickness by varying the amount of chicken broth used.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
Keywords: white chicken chili, creamy chicken chili, white bean chili, comfort food, easy chicken chili recipe
Find it online: https://busyrecipe.com/creamy-white-chicken-chili-recipe/