Easy Creamy White Chicken Chili Recipe
This Easy Creamy White Chicken Chili is a cozy, one-pot meal perfect for chilly days. Made with tender shredded chicken, poblano peppers, jalapeños, white beans, and a touch of cream cheese, it delivers a spicy, creamy comfort in every bite. Topped with sharp cheddar, avocado, cilantro, and green onions, and ideally served alongside warm homemade beer bread, this chili transforms simple ingredients into a delicious fall or winter staple.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chili Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 poblano peppers, seeded and diced
- 1 jalapeño, seeded and minced (adjust for heat preference)
- 3 cloves garlic, minced
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 1 (15-ounce) can white beans, drained and rinsed
- 4 ounces cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese, plus extra for topping
Toppings
- Fresh cilantro leaves, chopped
- Sliced green onions
- 1 avocado, sliced
- Plain yogurt or sour cream, for dolloping
Side Suggestion
- Homemade beer bread, warm and sliced
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, poblano peppers, jalapeño, and garlic. Cook, stirring occasionally, until the vegetables are fragrant and softened, about 5-7 minutes.
- Season Chicken: In a small bowl, mix the cumin, chili powder, and oregano. Toss the chicken breasts or thighs in the spice mix to coat evenly.
- Simmer Chicken: Add the spiced chicken to the pot with vegetables. Pour in the chicken broth, then bring the mixture to a gentle simmer. Cover and cook for about 25-30 minutes or until the chicken is fully cooked and easy to shred.
- Prepare Cream Cheese: While the chicken cooks, place the cream cheese in a microwave-safe bowl and warm it in short bursts until softened and slightly melted, making it easier to stir into the chili.
- Shred Chicken: Remove chicken from the pot with tongs and shred it using two forks. Return the shredded chicken to the pot.
- Add Cream Cheese and Beans: Stir in the softened cream cheese and drained white beans into the chili. Mix until the cream cheese is fully blended and the chili has a creamy texture.
- Add Cheese: Stir in 1/2 cup of shredded sharp cheddar cheese to melt into the chili.
- Serve and Top: Ladle chili into bowls and top generously with additional cheddar cheese, dollops of plain yogurt or sour cream, sliced avocado, chopped cilantro, and sliced green onions.
- Side Serving: Serve warm with a slice of homemade beer bread for dipping for the best comforting experience.
Notes
- You can adjust the heat by reducing or omitting the jalapeño pepper.
- If you prefer a thicker chili, simmer uncovered after adding cream cheese to reduce liquid slightly.
- For a slow cooker version, cook the vegetables first on the stovetop, then transfer everything (except cream cheese and cheese) to the crockpot. Cook on low for 4-6 hours, then add cream cheese and cheese towards the end.
- Use chicken thighs for more flavor and moistness compared to breasts.
- Additional toppings like tortilla chips or fresh lime wedges also pair nicely.
Keywords: white chicken chili, creamy chicken chili, easy chili recipe, fall soup, winter comfort food, one pot chili, spicy chicken chili, creamy white chili
Find it online: https://tastybella.com/easy-creamy-white-chicken-chili-recipe-2/
