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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.

Ingredients

Scale

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

Find it online: https://tastybella.com/creamy-white-chicken-chili-recipe/