Creamy White Chicken Chili
This easy Creamy White Chicken Chili is made with tender shredded chicken, white beans, poblano peppers, salsa verde, cream cheese, and cheddar. A rich, cozy, one-pot dinner perfect for busy weeknights!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 poblano peppers seeded and chopped
- 1 jalapeño seeded and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Kosher salt and black pepper to taste
- 1 pound boneless skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 4 ounces cream cheese softened
- 1 15-ounce can white beans, drained and rinsed
- ½ cup salsa verde
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro chopped
- 1 Avocado extra cheddar cheese, and yogurt, for serving
- Fresh lime zest and juice for serving
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion, poblano peppers, and jalapeño. Cook for 5 minutes until softened.
- Stir in garlic, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
- Add chicken and 4 cups chicken broth. Bring to a gentle boil, reduce heat, cover, and simmer for 15–20 minutes, or until chicken reaches an internal temperature of 165°F.
- Remove chicken from the pot and shred using two forks.
- Reduce heat to low. Add softened cream cheese and stir until smooth.
- Add white beans, salsa verde, and shredded chicken. Simmer for 5–10 minutes.
- Gradually stir in cheddar cheese until melted. Add more broth if needed.
- Stir in cilantro and fresh lime juice. Adjust seasonings to taste.
- Serve warm with avocado, extra cheddar, yogurt, tortilla chips, and fresh lime.
Notes
- For thicker chili, mash some of the white beans before adding them.
- For a milder version, omit the jalapeño.
- Store leftovers in the refrigerator for up to 4 days.
- Reheat gently over medium-low heat to maintain a smooth, creamy consistency.