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Creamy White Chicken Chili Recipe

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4.1 from 5 reviews

This creamy white chicken chili is a comforting and flavorful dish combining tender chicken, poblano peppers, creamy cheese, and beans with a hint of smoky spices. Perfect for a cozy dinner, it can be prepared on the stovetop or in a slow cooker, making it versatile and easy to fit into any schedule.

Ingredients

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 (optional), chopped

Spices and Seasonings

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

Main Protein and Broth

  • 1 pound boneless, skinless chicken breasts or thighs
  • 4-6 cups low-sodium chicken broth

Additional Creaminess and Flavor

  • 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

Serving Garnishes

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

Instructions

  1. Heat and soften aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and fragrant, about 5 minutes. Stir in minced garlic, chopped poblano peppers, ground cumin, smoked paprika, chili powder, and a pinch of salt and black pepper. Cook for an additional 5 to 10 minutes until the mixture becomes very aromatic.
  2. Add chicken and broth; simmer: Add the chicken breasts or thighs to the pot and pour in 4 cups of chicken broth. Season with additional salt and pepper to taste. Partially cover the pot and simmer on medium-low heat for about 20 minutes, or until the chicken is cooked through.
  3. Prepare cream cheese: While the chicken cooks, soften the cream cheese by microwaving it for 10-15 seconds until it melts slightly.
  4. Shred chicken and combine ingredients: Remove the chicken from the pot and shred it using two forks. Stir the softened cream cheese into the broth mixture until smooth, then add the shredded chicken back in along with the drained white beans, salsa verde, and shredded cheddar cheese.
  5. Simmer to melt cheese and finish: Cook the chili mixture for an additional 5-10 minutes until the cheddar cheese has melted. Remove from heat and stir in the chopped fresh cilantro. If the chili is too thick, add additional chicken broth to reach desired consistency.
  6. Serve and garnish: Ladle the chili into bowls and top with your choice of avocado slices, extra cheddar cheese, a dollop of yogurt or sour cream, fresh cilantro, green onions, lime zest, and a squeeze of lime juice. Serve hot and enjoy!

Notes

  • You can adjust the heat by including or omitting the seeds in the jalapeño pepper.
  • Use chicken breasts or thighs according to your preference; thighs provide a juicier result.
  • If cooking in a slow cooker, combine all ingredients except shredded cheese, beans, and cilantro initially, and then add those towards the end as directed.
  • For a thicker chili, use less broth; for a soupier texture, add more broth as needed when finishing.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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