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Creamy White Chicken Chili

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Creamy White Chicken Chili

This Creamy White Chicken Chili is a soul-warming bowl of comfort that’s easy to prepare and bursting with flavor! Whether you’re making it on the stovetop or in a slow cooker, this chili guarantees tender chicken and a creamy, flavor-packed broth. Perfect for cozy family dinners!

Ingredients

For the Chili:

  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 5 garlic cloves, minced
  • 2 poblano peppers, diced
  • 1 jalapeño, finely chopped (remove seeds for less heat)
  • 2½ teaspoons ground cumin
  • 1½ teaspoons smoked paprika
  • 1 teaspoon chili powder
  • Kosher salt and black pepper, to taste
  • 1¼ pounds chicken breasts
  • 4½ cups chicken broth (plus more if needed)
  • 6 ounces cream cheese, softened
  • 2 cans (15 oz each) white beans, drained
  • ⅔ cup green salsa
  • 1½ cups shredded Mexican cheese blend
  • ⅔ cup fresh cilantro, chopped

For Serving:

  • Diced avocado
  • Extra shredded cheese
  • Sour cream or Greek yogurt
  • Fresh lime wedges
  • Cilantro leaves
  • Sliced green onions

Instructions

Stovetop Method:

  1. Sauté Aromatics:
  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and cook for 6–7 minutes until softened and lightly golden.
  • Stir in garlic and peppers, cooking for 2–3 minutes until fragrant.
  1. Build the Flavor Base:
  • Add cumin, smoked paprika, chili powder, salt, and pepper.
  • Cook for 3–4 minutes to let the spices bloom and infuse the mixture.
  1. Cook the Chicken:
  • Nestle chicken breasts into the pot.
  • Pour in 4 cups of chicken broth and bring to a gentle simmer.
  • Cover partially and cook for 22–25 minutes, or until chicken is tender.
  1. Create the Creamy Base:
  • Remove chicken and shred it using two forks.
  • Whisk softened cream cheese into the broth until smooth.
  • Return shredded chicken to the pot, then stir in beans, green salsa, and shredded cheese.
  1. Simmer and Finish:
  • Let the chili simmer for 8–10 minutes until everything is hot and bubbly.
  • Stir in fresh cilantro and adjust seasoning to taste.
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Slow Cooker Method:

  1. Morning Prep:
  • Add onion, garlic, peppers, spices, and chicken to the slow cooker.
  • Pour in 4 cups of chicken broth and softened cream cheese. Season well.
  1. Cook:
  • Cook on low for 7–8 hours or high for 5–6 hours.
  1. Finish the Chili:
  • Remove and shred the chicken, then stir it back into the slow cooker.
  • Add beans, green salsa, shredded cheese, and fresh cilantro. Let it warm through for about 10 minutes.

Tips for Success

  • Soft Cream Cheese: Soften cream cheese before adding for a smooth blend.
  • Control Thickness: Keep extra broth handy to adjust the chili’s consistency.
  • Customize Heat: For a spicier version, keep jalapeño seeds or add cayenne. For a milder version, use only poblano peppers.
  • Cheese Boost: Add an extra handful of shredded cheese for a richer taste.

Serving Suggestions

Build the ultimate chili bowl:

  1. Ladle steaming chili into a bowl.
  2. Top with shredded cheese, diced avocado, and a dollop of sour cream or Greek yogurt.
  3. Garnish with fresh cilantro, green onions, and a squeeze of lime juice.

Storage & Reheating

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Freeze for up to 3 months.
  • Reheat: Warm on the stovetop, adding extra broth to adjust the consistency.

This creamy, flavor-packed chili is guaranteed to become a new family favorite!

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