Description

This creamy white chicken chili is a flavorful and comforting dish featuring tender shredded chicken, white beans, and a blend of spices combined with cream cheese and cheddar for a rich, velvety texture. Perfect for a cozy dinner, it offers a delicious twist on traditional chili with poblano and jalapeño peppers adding a mild heat and depth of flavor. Serve garnished with avocado, cilantro, yogurt, and lime zest for a refreshing finish.

Ingredients

Scale

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

Chicken and Broth

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

Dairy and Beans

4 ounces cream cheese, at room temperature
1 can white beans, drained (about 15 oz)
1 cup shredded cheddar cheese

Additional Flavorings and Garnishes

1/2 cup salsa verde
1/2 cup fresh cilantro, chopped
Avocado, for serving
Additional cheddar cheese, for serving
Yogurt or sour cream, for serving
Lime zest and juice, for serving

Instructions

Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until fragrant and translucent, about 5 minutes. Stir in the minced garlic, chopped poblano peppers, cumin, smoked paprika, chili powder, and a pinch each of kosher salt and black pepper. Cook for an additional 5-10 minutes until the mixture is very fragrant and the peppers have softened.
Cook the chicken: Add the whole chicken breasts or thighs to the pot, then pour in 4 cups of the low-sodium chicken broth. Season with additional salt and pepper to taste. Partially cover the pot and simmer over medium-low heat for 20 minutes, or until the chicken is fully cooked through and tender.
Melt the cream cheese: While the chicken cooks, soften the cream cheese by microwaving it for 10 to 15 seconds until it’s easy to stir.
Shred and combine: Remove the cooked chicken from the pot and shred it finely using two forks. Stir the melted cream cheese into the pot until smooth. Return the shredded chicken to the pot 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.
Finish and serve: Remove the pot from the heat and stir in the chopped fresh cilantro. If the chili is too thick, thin it with the remaining chicken broth to your desired consistency. Ladle the chili into bowls and garnish with yogurt or sour cream, additional cheddar cheese, sliced avocado, fresh cilantro, green onions, and a zest and squeeze of fresh lime juice. Serve immediately and enjoy the creamy, flavorful chili.

Notes

You can substitute chicken thighs for chicken breasts for a moister texture.
Adjust the jalapeño quantity or omit seeds for less heat if preferred.
Use low-sodium broth to better control the saltiness of the dish.
The slow cooker method offers a hands-off alternative: combine ingredients and cook on low for 6-7 hours or high for 4-5 hours, then shred chicken and add beans, salsa verde, cheddar, and cilantro before serving.
Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
For a dairy-free version, omit cream cheese and cheddar or use suitable substitutes.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup/Chili
Method: Stovetop
Cuisine: American

Keywords: white chicken chili, creamy chicken chili, healthy chili recipe, chicken and white beans chili, comfort food soup