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

1/2 cup salsa verde

1 cup shredded cheddar cheese

1/2 cup fresh cilantro, chopped

Avocado, cheddar cheese, and yogurt (optional, for serving)

Lime zest and juice (optional, for serving)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, smoked paprika, chili powder, and a pinch each of salt and pepper. Cook for 5 to 10 minutes until very fragrant.

Step 2: Add the chicken to the pot, then pour in 4 cups of chicken broth. Season with additional salt and pepper as needed. Partially cover and simmer over medium-low heat for 20 minutes, or until the chicken is cooked through.

Step 3: While the chili simmers, melt the cream cheese in the microwave for 10 to 15 seconds. Remove the chicken from the pot and shred it using two forks.

Step 4: Stir the melted cream cheese into the pot until smooth. Return the shredded chicken to the pot along with the white beans, salsa verde, and shredded cheddar cheese. Cook for 5 to 10 minutes, until the cheese is melted.

Step 5: Remove from heat and stir in the chopped cilantro. If the chili is too thick, thin it with additional broth to your desired consistency.

Step 6: Ladle the chili into bowls and top as desired with yogurt or sour cream, additional cheddar cheese, avocado slices, extra cilantro, and green onions. Finish with a zest and squeeze of lime juice. Enjoy!

Tips & Variations

For a milder chili, omit the jalapeño or leave the seeds in for more heat.

Use thighs instead of breasts for juicier, more flavorful meat.

Swap cream cheese for sour cream or Greek yogurt if preferred.

Add corn or diced green chiles for extra texture and flavor.

Slow cooker option: combine ingredients (except cheese and cilantro) and cook on low 6–7 hours or high 4–5 hours. Then shred chicken, stir in cheese and cilantro, and serve.

FAQs

Can I make this chili vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of chicken broth. Add extra beans, corn, or diced vegetables to keep it hearty and flavorful.

Can I use canned chicken instead of fresh?

While fresh chicken yields the best texture and flavor, you can use canned chicken in a pinch. Add it towards the end just before the cheese to avoid overcooking.