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Creamy White Chicken Chili Recipe

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3.8 from 8 reviews

This creamy white chicken chili is a comforting, flavorful dish with tender shredded chicken, smoky peppers, and a rich blend of cream cheese and cheddar. Perfect for cooler days, it’s easy to make either on the stovetop or in a slow cooker, offering a versatile approach to a hearty and delicious meal.

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 if desired and chopped

Spices & Seasonings

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

Main Ingredients

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

  • Avocado
  • Extra 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 sauté until fragrant, about 5 minutes. Then add the minced garlic, chopped poblano peppers, cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Cook for 5-10 minutes until the mixture is very fragrant.
  2. Cook the chicken: Add the chicken to the pot, then pour in 4 cups of the low-sodium chicken broth. Season with additional salt and pepper. Partially cover the pot and simmer over medium-low heat for 20 minutes, or until the chicken is cooked through.
  3. Prepare cream cheese and shred chicken: While the chicken is cooking, melt the cream cheese in the microwave for 10-15 seconds until soft. Once the chicken is cooked, remove it from the pot and shred using two forks.
  4. Combine ingredients: Stir the melted cream cheese into the pot until smooth. Then add the shredded chicken back in along with the drained white beans, salsa verde, and shredded cheddar cheese. Cook for another 5-10 minutes until the cheese has melted and the chili is heated through.
  5. Finish and garnish: Remove the pot from heat and stir in the chopped fresh cilantro. If the chili is too thick, thin it with additional chicken broth as needed. Ladle the chili into bowls and top with desired garnishes such as yogurt or sour cream, extra cheddar cheese, avocado, cilantro, green onions, and a zest of lime. Serve warm and enjoy!

Notes

  • You can use either chicken breasts or thighs based on your preference; thighs yield a juicier texture.
  • Adjust the spiciness by adding or omitting the jalapeño seeds.
  • For a smoother chili, you can blend a portion of the white beans before mixing them in.
  • The slow cooker method is a great hands-off alternative if you want to prep early and serve later.
  • If using the slow cooker, add the cream cheese at the beginning so it melts into the chili as it cooks.

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