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Creamy White Chicken Chili Recipe

Creamy White Chicken Chili Recipe
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★★★★★

4.7 from 29 reviews

This Creamy White Chicken Chili is a comforting and flavorful dish featuring tender chicken, poblano peppers, white beans, and a rich blend of spices. Enriched with cream cheese and cheddar, it offers a smooth, creamy texture balanced with a touch of freshness from cilantro and lime. Perfect for a cozy dinner or meal prep, it’s easily adaptable for stovetop or slow cooker methods.

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 if desired, and chopped

Spices

  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Kosher salt, to taste
  • Black pepper, to taste

Protein and Liquids

  • 1 pound boneless, skinless chicken breasts or thighs
  • 4–6 cups low-sodium chicken broth
  • 4 ounces cream cheese, at room temperature

Additional Ingredients

  • 1 can white beans, drained
  • 1/2 cup salsa verde
  • 1 cup shredded cheddar cheese
  • 1/2 cup fresh cilantro, chopped

For Serving

  • Avocado slices
  • Additional shredded cheddar cheese
  • Yogurt or sour cream
  • Lime zest and juice
  • Optional: chopped green onions

Instructions

  1. Prepare the aromatic base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until fragrant and translucent, about 5 minutes. Stir in the minced garlic, chopped poblano peppers, jalapeño (if using), cumin, smoked paprika, chili powder, salt, and black pepper. Cook for an additional 5-10 minutes until the mixture is very fragrant and the peppers have softened.
  2. Cook the chicken: Add the chicken breasts or thighs to the pot and 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 20 minutes, or until the chicken is cooked through and tender.
  3. Melt the cream cheese: While the chicken cooks, soften the cream cheese by microwaving it for 10-15 seconds until easy to stir.
  4. Shred the chicken and combine: Remove the chicken from the pot and shred it using two forks. Stir the melted cream cheese into the pot until smooth and fully incorporated. Return the shredded chicken to the pot along with the drained white beans, salsa verde, and shredded cheddar cheese.
  5. Simmer to combine flavors: Cook the chili mixture for another 5-10 minutes over medium heat, stirring occasionally, until the cheddar cheese is melted and the chili is heated through. If the chili becomes too thick, thin it out with additional chicken broth as needed. Remove from heat and stir in the chopped fresh cilantro.
  6. Serve and garnish: Ladle the creamy white chicken chili into bowls. Garnish with dollops of yogurt or sour cream, extra shredded cheddar cheese, slices of avocado, additional chopped cilantro, green onions if desired, and lime zest and juice to brighten the flavors. Enjoy warm.

Notes

  • You can adjust the spiciness by including or omitting the jalapeño seeds or adding more chili powder.
  • Use chicken thighs for a richer flavor and more tender texture; chicken breasts work well too if you prefer leaner meat.
  • If you prefer a thinner consistency, add extra chicken broth gradually until the desired texture is reached.
  • Slow cooker method: Combine all ingredients except beans, salsa verde, cheddar, and cilantro in the crockpot and cook on low for 6-7 hours or high for 4-5 hours. Shred chicken, then stir in remaining ingredients and cook a few minutes more.
  • Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.

Nutrition

Keywords: white chicken chili, creamy chicken chili, chicken soup, Tex-Mex chili, creamy soup recipe, white bean chili, easy chicken chili

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