Creamy White Chicken Chili Recipe

Introduction

This creamy white chicken chili is a comforting twist on traditional chili, featuring tender chicken, poblano peppers, and a rich, velvety broth. It’s perfect for warming up chilly fall or winter evenings with a bowl full of flavor and topped with your favorite garnishes.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 poblano peppers, seeded and diced
• 3 cloves garlic, minced
• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 4 cups chicken broth
• 4 ounces cream cheese
• 1 (15-ounce) can white beans, drained and rinsed
• ½ cup sharp cheddar cheese, shredded
• Salt and pepper, to taste
• Optional toppings: plain yogurt or sour cream, sliced avocado, chopped fresh cilantro, sliced green onions

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion, poblano peppers, and garlic. Cook, stirring occasionally, until the vegetables are fragrant and softened, about 5 minutes.
2. Step 2: Meanwhile, season the chicken with cumin, chili powder, smoked paprika, salt, and pepper. Add the chicken to the pot and sear on both sides for 2-3 minutes.
3. Step 3: Pour in the chicken broth, bring to a simmer, then reduce heat and cover. Cook until the chicken is fully cooked and tender, about 20-25 minutes.
4. Step 4: While the chicken cooks, microwave the cream cheese in a microwave-safe bowl for about 30 seconds or until softened and easy to stir.
5. Step 5: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot. Stir in the softened cream cheese and white beans until the chili is creamy and well combined.
6. Step 6: Add the shredded cheddar cheese and stir until melted. Adjust seasoning with salt and pepper if needed.
7. Step 7: Serve hot with a generous layer of cheddar cheese, a dollop of yogurt or sour cream, sliced avocado, fresh cilantro, and green onions on top. Enjoy with a slice of warm beer bread or your favorite side.

Tips & Variations

• Substitute cream cheese with half-and-half or sour cream for a different creamy texture.
• For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
• You can slow cook this chili in a crockpot by combining all ingredients (except cream cheese and cheddar) and cooking on low for 4-6 hours, then adding cheeses before serving.
• Use rotisserie chicken to save time and add extra flavor.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent curdling. This chili can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chicken instead of fresh chicken?

While fresh chicken provides the best texture and flavor, canned chicken can be used in a pinch. Add it near the end of cooking just to warm through since it’s already cooked.

Is this chili spicy?

This chili has a mild to moderate spice level from the poblano peppers and spices. You can easily adjust the heat by adding more chili powder or jalapeños if you prefer it spicier.

Creamy White Chicken Chili Recipe

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4.7 from 92 reviews

This Creamy White Chicken Chili is a comforting, flavorful alternative to traditional red chili. It features tender shredded chicken simmered with poblano peppers, white beans, and warming spices, finished with cream cheese for a luscious, creamy texture. Topped with sharp cheddar, creamy yogurt, avocado, cilantro, and green onions, this chili is perfect for cozy fall or winter evenings and can be made quickly on the stovetop or slowly in a crockpot.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium onion, diced
• 2–3 poblano peppers, seeded and diced
• Green onions, sliced (for topping)
• 1 avocado, sliced (for topping)
• Fresh cilantro, chopped (for topping)

Chicken and Beans

• 2 lbs boneless, skinless chicken breasts
• 2 cups white beans (cannellini or great northern), drained and rinsed if canned

Spices and Seasonings

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

Liquids and Dairy

• 4 cups chicken broth
• 4 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese (plus extra for topping)
• 1/2 cup plain yogurt or sour cream (for topping)

Instructions

1. Prepare the Aromatics: Heat a large pot over medium heat. Add diced onion and poblano peppers, cooking until fragrant and softened, about 5-7 minutes.
2. Season and Add Chicken: While the vegetables cook, coat the chicken breasts with cumin, chili powder, garlic powder, salt, and pepper. Add the seasoned chicken to the pot with vegetables.
3. Add Broth and Simmer: Pour in chicken broth and bring the mixture to a gentle simmer. Cover and cook until the chicken is thoroughly cooked and tender, about 25-30 minutes.
4. Melt Cream Cheese: While the chicken simmers, melt the cream cheese in the microwave until soft and creamy, stirring to smooth if needed.
5. Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks.
6. Combine Cream Cheese and Beans: Stir the melted cream cheese into the simmering broth. Then add the white beans, cooking just until heated through.
7. Finish the Chili: Return the shredded chicken to the pot and stir to combine. Add shredded cheddar cheese and allow it to melt into the chili, stirring occasionally.
8. Serve with Toppings: Ladle the chili into bowls and top generously with shredded sharp cheddar cheese, a dollop of yogurt, sliced avocado, chopped cilantro, and green onions.
9. Optional Side: Serve warm with a slice of homemade beer bread for dipping, enhancing the comforting meal experience.

Notes

• You can make this chili in a crockpot by combining all ingredients except dairy and cheese, cooking on low for 6-8 hours, then adding cream cheese and cheddar at the end.
• Adjust the heat by adding more or fewer poblano peppers, or include a diced jalapeño if you desire extra spice.
• Use plain Greek yogurt as a healthier alternative to sour cream for the topping.
• If you want to make this chili gluten free, ensure your broth and all added ingredients are certified gluten free.
• This recipe freezes well; store the chili without toppings in airtight containers for up to 3 months.

Keywords: Creamy White Chicken Chili, White Chicken Chili, Chicken Soup, Poblano Chili, Comfort Food, Fall Soup, Winter Soup