Description

This Creamy White Chicken Chili is a comforting and flavorful twist on traditional chili, combining tender shredded chicken, white beans, spicy poblano and jalapeño peppers, and a rich blend of cream cheese and cheddar. Perfect for cozy meals, this chili offers a creamy texture and a hint of smokiness from cumin and smoked paprika, balanced with fresh cilantro and zesty lime accents. It can be made on the stovetop or in a slow cooker for easy weeknight dinners.

Ingredients

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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, if desired and chopped
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
4 ounces cream cheese, at room temperature
1 can white beans, drained (about 15 ounces)
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped

For Serving

Avocado slices
Extra shredded cheddar cheese
Yogurt or sour cream
Lime zest and juice
Chopped green onions (optional)

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Instructions

Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until fragrant and softened. Stir in the minced garlic, chopped poblano peppers, cumin, smoked paprika, chili powder, and a pinch each of salt and black pepper. Cook for 5 to 10 minutes until very fragrant and the peppers start to soften.
Add Chicken and Broth: Add the boneless, skinless chicken breasts or thighs to the pot. Pour in 4 cups of 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: While the chicken cooks, melt the cream cheese in the microwave for 10 to 15 seconds until soft and spreadable.
Shred Chicken and Combine Ingredients: Remove the cooked chicken from the pot and shred it using two forks. Stir the melted cream cheese into the broth until smooth. Return the shredded chicken, drained white beans, salsa verde, and shredded cheddar cheese to the pot. Cook for an additional 5 to 10 minutes, stirring occasionally, until the cheese is melted and the chili is heated through.
Finish and Serve: Remove the pot from heat and stir in fresh chopped cilantro. If the chili is too thick, thin it with additional chicken broth until desired consistency is reached. Ladle the chili into bowls and top with yogurt or sour cream, extra cheddar cheese, avocado slices, cilantro, green onions if using, and a zest and squeeze of fresh lime juice. Serve immediately and enjoy!

Notes

You can adjust the heat by including or omitting the jalapeño seeds or leaving the jalapeño out entirely for a milder chili.
For a dairy-free version, omit cream cheese and cheddar and use a creamy non-dairy substitute.
The chili can be made in a slow cooker by combining all ingredients (except cheese and cilantro) and cooking on low for 6-7 hours or high for 4-5 hours, then adding cheese and cilantro before serving.
Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
Add extra chicken broth if you prefer a thinner chili consistency.

Nutrition

Serving Size: 1 cup (approximately)
Calories: 320
Sugar: 3 g
Sodium: 550 mg
Fat: 15 g
Saturated Fat: 7 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 70 mg