Creamy White Chicken Chili is a rich and comforting dish that warms the soul on chilly nights. Made with tender shredded chicken, white beans, poblano peppers, and a creamy broth, this recipe is a delightful twist on traditional chili. As a fan of hearty meals, I find it the perfect way to enjoy a cozy evening. Let’s dive into the delicious world of creamy white chicken chili!

Why You’ll Love This Creamy White Chicken Chili

This creamy white chicken chili is a true weeknight hero! Here are a few reasons why:

• It’s packed with protein thanks to chicken and white beans, making it a filling meal.
• The combination of spices gives it a unique flavor profile, unlike any regular chili.
• It’s customizable with toppings, allowing you to create your perfect bowl.
• This dish is gluten-free, catering to various dietary needs.
• It can be made on the stovetop or in a slow cooker for convenience.
• It’s an easy creamy white chicken chili recipe that takes only 45 minutes from start to finish!
• Perfect for meal prep, it keeps well and tastes even better the next day.

Ingredients for Creamy White Chicken Chili

Gather these items:

• 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 and chopped (optional)
• 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
• 1/2 cup salsa verde
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Avocado, cheddar cheese, and yogurt, for serving
• Lime zest and juice, for serving

How to Make Creamy White Chicken Chili Step-by-Step

1. Step 1: Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant, about 5 minutes.
2. Step 2: Stir in garlic, poblano peppers, jalapeño, cumin, paprika, chili powder, salt, and pepper. Cook 5-10 minutes until very fragrant.
3. Step 3: Add chicken and 4 cups of broth. Cover partially and simmer over medium-low heat for 20 minutes or until chicken is fully cooked.
4. Step 4: While chicken cooks, melt the cream cheese in the microwave for 10–15 seconds.
5. Step 5: Remove chicken from the pot and shred with two forks.
6. Step 6: Stir the melted cream cheese into the chili until smooth.
7. Step 7: Add shredded chicken, white beans, salsa verde, and cheddar cheese. Cook for another 5–10 minutes until heated through and cheese is melted.
8. Step 8: Remove from heat and stir in chopped cilantro. Add more broth if needed for desired consistency.
9. Step 9: Ladle into bowls and top with avocado, yogurt or sour cream, additional cheese, cilantro, green onions, and lime zest.

Pro Tips for the Best Creamy White Chicken Chili

Keep these in mind:

• Customize with your choice of toppings such as jalapeños or corn.
• This dish can be made in a slow cooker for convenience; just follow the same steps but cook on low for about 6 hours.
• Add extra broth for a thinner consistency or let it simmer longer for a thicker, chunkier chili.

Best Ways to Serve Creamy White Chicken Chili

Here are a few serving suggestions:

• Top with fresh avocado, a dollop of yogurt, and extra cilantro for a refreshing touch.
• Serve alongside warm tortillas or cornbread for a complete meal.
• Pair it with a light salad for a healthy, balanced dinner.

How to Store and Reheat Creamy White Chicken Chili

To store, let the chili cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days. To reheat, simply warm it in a pot over medium heat, adding a splash of broth if it seems too thick. This makes it perfect for meal prep!

Frequently Asked Questions About Creamy White Chicken Chili

What’s the secret to perfect Creamy White Chicken Chili?

The secret lies in the balance of spices and the creamy texture from the cream cheese. Use fresh ingredients and allow the flavors to meld together for a rich taste.

Can I make Creamy White Chicken Chili ahead of time?

Absolutely! This chili tastes even better the next day, as the flavors continue to develop. Just store it in the fridge and reheat when ready to serve.

How do I avoid common mistakes with Creamy White Chicken Chili?

To avoid issues, don’t rush the cooking process. Allow the spices to cook long enough to release their flavors, and ensure the chicken is cooked through before shredding.

Variations of Creamy White Chicken Chili You Can Try

If you want to mix things up, consider these variations:

• Add corn for a sweet crunch to your creamy chicken soup with white beans.
• Try a spicy creamy white chicken chili variation by adding more jalapeños or a dash of cayenne pepper.
• For a vegan alternative, substitute chicken with chickpeas and use coconut cream instead of cream cheese.
• Experiment with different types of beans for a unique twist on the traditional white chicken chili ingredients.

For more delicious recipes, check out Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad. If you’re interested in meal prep, you might also enjoy Ham Salad with Poached Egg.

Creamy White Chicken Chili: 6 Comforting Variations

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This Creamy White Chicken Chili is a rich, comforting dish made with tender shredded chicken, white beans, poblano peppers, and a creamy broth.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop or Slow Cooker
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 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 and chopped (optional)
• 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
• 1/2 cup salsa verde
• 1 cup shredded cheddar cheese
• 1/2 cup fresh cilantro, chopped
• Avocado, cheddar cheese, and yogurt, for serving
• Lime zest and juice, for serving

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant, about 5 minutes.
2. Stir in garlic, poblano peppers, jalapeño, cumin, paprika, chili powder, salt, and pepper. Cook 5-10 minutes until very fragrant.
3. Add chicken and 4 cups of broth. Cover partially and simmer over medium-low heat for 20 minutes or until chicken is fully cooked.
4. While chicken cooks, melt the cream cheese in the microwave for 10–15 seconds.
5. Remove chicken from the pot and shred with two forks.
6. Stir the melted cream cheese into the chili until smooth.
7. Add shredded chicken, white beans, salsa verde, and cheddar cheese. Cook for another 5–10 minutes until heated through and cheese is melted.
8. Remove from heat and stir in chopped cilantro. Add more broth if needed for desired consistency.
9. Ladle into bowls and top with avocado, yogurt or sour cream, additional cheese, cilantro, green onions, and lime zest.

Notes

• Customize with your choice of toppings.
• This dish can be made in a slow cooker for convenience.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 25g
• Cholesterol: 70mg