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Creamy White Chicken Chili: 6 Comforting Variations

Creamy White Chicken Chili

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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.

Ingredients

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  • 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
  • 46 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

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.

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