Description
This Creamy White Chicken Chili is a flavorful and comforting dish combining tender shredded chicken, white beans, poblano peppers, and a creamy blend of cheeses and spices. Perfect for a cozy dinner, it can be prepared on the stovetop or in a slow cooker, offering versatility and ease for any home cook.
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 and black pepper, to taste
Chicken and Broth
- 1 pound boneless, skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
Creamy & Flavorful Additions
- 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
For Serving
- Avocado slices
- Additional shredded cheddar cheese
- Yogurt or sour cream
- Lime zest and juice
- Green onions (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until fragrant and slightly translucent, about 5 minutes. Stir in the garlic, poblano peppers, cumin, smoked paprika, chili powder, and a pinch each of kosher salt and black pepper. Continue cooking for 5-10 minutes until the mixture is very fragrant.
- Simmer Chicken: Add the whole chicken breasts or thighs to the pot, then pour in 4 cups of the low-sodium chicken broth. Season with additional salt and pepper to taste. Partially cover the pot and let it simmer on medium-low heat for 20 minutes, or until the chicken is fully cooked through.
- Melt Cream Cheese: Transfer 4 ounces of cream cheese to a microwave-safe bowl and melt it in the microwave for 10-15 seconds until soft and creamy.
- 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, add the drained white beans, salsa verde, and shredded cheddar cheese. Cook for an additional 5-10 minutes until the cheddar cheese melts completely. Remove from heat and stir in the chopped fresh cilantro.
- Adjust Consistency: If the chili is too thick, thin it by adding additional chicken broth as needed.
- Serve: Ladle the creamy white chicken chili into bowls. Top each serving with dollops of yogurt or sour cream, avocado slices, extra shredded cheddar cheese, cilantro, green onions if using, and finish with freshly grated lime zest and a squeeze of lime juice. Enjoy your comforting meal!
Notes
- You can use either chicken breasts or thighs based on preference; thighs yield a moister texture.
- For less heat, omit the jalapeño or remove seeds entirely.
- If preferred, use plain Greek yogurt instead of sour cream for a healthier topping.
- Leftovers keep well in the refrigerator for up to 3 days.
- This chili can be easily doubled for larger gatherings.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 75 mg
