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Creamy White Chicken Chili Recipe

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4.1 from 73 reviews

Creamy White Chicken Chili is a comforting, flavorful dish that combines tender chicken, poblano peppers, white beans, and a creamy blend of cream cheese and cheddar. This versatile recipe can be prepared on the stovetop or in a slow cooker, making it perfect for a cozy weeknight dinner. The chili is garnished with fresh cilantro, avocado, lime, and yogurt for a refreshing finish.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Main 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)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Kosher salt and black pepper, to taste
  • 1 pound boneless, skinless chicken breasts or thighs
  • 4-6 cups low-sodium chicken broth

Creamy and Flavor Enhancers

  • 4 ounces cream cheese, at room temperature
  • 1 can white beans, drained
  • 1/2 cup salsa verde
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh cilantro, chopped

Optional Garnishes

  • Avocado slices
  • Shredded cheddar cheese
  • Yogurt or sour cream
  • Lime zest and juice

Instructions

  1. Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until fragrant, approximately 5 minutes. Stir in the minced garlic, chopped poblano peppers, cumin, smoked paprika, chili powder, and a pinch of kosher salt and black pepper. Cook for an additional 5-10 minutes until the spices are fragrant and the vegetables are soft.
  2. Add chicken and broth: Place the chicken breasts or thighs into the pot. Pour in 4 cups of the low-sodium chicken broth. Season with additional salt and pepper to taste. Partially cover the pot and simmer over medium-low heat for about 20 minutes, or until the chicken is fully cooked through.
  3. Melt the cream cheese: While chicken cooks, soften the cream cheese in the microwave for 10-15 seconds to make it easier to stir into the chili.
  4. Shred chicken and combine: Remove the cooked chicken from the pot and shred it using two forks. Stir the melted cream cheese into the pot until smooth. Then, return the shredded chicken to the pot and add the drained white beans, salsa verde, and shredded cheddar cheese. Continue to cook on low heat for 5-10 minutes until the cheese melts and the chili thickens. Remove from heat and stir in the chopped fresh cilantro. If the chili is too thick, thin it out with additional chicken broth as needed.
  5. Serve and garnish: Ladle the creamy white chicken chili into bowls. Top each serving with optional garnishes like yogurt or sour cream, extra cheese, avocado slices, fresh cilantro, green onions, and a sprinkle of lime zest and juice for a bright finish. Enjoy warm.

Notes

  • You can use either chicken breasts or thighs depending on preference; thighs give a richer flavor.
  • Adjust the number of jalapeños or omit them for less heat.
  • If using the slow cooker method, add cream cheese at the beginning and cook on low for 6-7 hours or on high for 4-5 hours.
  • Use low-sodium chicken broth to control salt levels in the chili.
  • Garnishes like avocado, lime zest, and yogurt add freshness and balance the creamy richness.
  • For a thicker chili, reduce the liquid or cook uncovered toward the end.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup/Chili
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/creamy-white-chicken-chili-recipe/