Creamy White Chicken Chili

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.

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!