Creamy White Chicken Chili
Creamy White Chicken Chili: A Comforting Delight
I’ll never forget the first time I made Creamy White Chicken Chili. It was a chilly night, the kind where the warmth of a hearty meal makes everything feel right. This dish isn’t just satisfying; it combines the rich flavors of creamy broth with tender chicken and vibrant peppers. Whether you’re hosting a game-night gathering or just need a cozy dinner during the week, this chili is your go-to recipe. Trust me; once you try it, you’ll want to keep it in your regular rotation.
Why You’ll Love This Dish
What makes Creamy White Chicken Chili truly special? For one, it’s the perfect balance of creamy texture and bold flavors. With minimal effort, you can whip up a comforting bowl that’s satisfying yet budget-friendly. This dish shines on a chilly evening but is also a superstar at potlucks, holiday dinners, or casual Sunday meals with loved ones.
“I made this for my family last week, and it was a hit! Everyone went back for seconds. The creaminess just elevates everything!”
Step-by-Step Overview
Making this Creamy White Chicken Chili is simpler than you might think, and I promise it’s worth every moment in the kitchen. You’ll begin by sautéing your aromatic base of onion, garlic, and peppers, then slowly add in the chicken, broth, and spices. After letting it simmer, add the cream cheese and finish with your favorite toppings. Depending on your schedule, you can make this on the stove or in a slow cooker, making it versatile for busy days or laid-back weekends.
What You’ll Need
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded and chopped (if desired)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Kosher salt and black pepper to taste
- 1 pound boneless, skinless chicken breasts or thighs
- 4 to 6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- ½ cup salsa verde
- 1 cup shredded cheddar cheese
- ½ cup fresh cilantro, chopped
- Avocado, extra cheese, and yogurt for serving
- Lime zest and juice for serving
Feel free to swap in different beans or adjust the spice level! If you’re not a fan of cream cheese, Greek yogurt works wonders as a substitute.
Directions to Follow
Stove Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Stir in the garlic, poblano peppers, and jalapeño, cooking for another few minutes until fragrant.
- Add the cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
- Place the chicken in the pot and pour in the chicken broth. Bring to a simmer, then cover and let it cook for about 20-25 minutes, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the cream cheese, white beans, and salsa verde. Continue to simmer for another 10 minutes.
- Serve hot, topped with cheddar cheese, cilantro, and avocado.
Slow Cooker Method
- In the slow cooker, combine the olive oil, onion, garlic, poblano peppers, jalapeño, cumin, smoked paprika, chili powder, salt, and pepper.
- Add the chicken and pour in the chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken and stir in the cream cheese, white beans, and salsa verde. Let it warm through for an additional 10 minutes.
- Serve with your favorite toppings.
How to Plate and Pair
This Creamy White Chicken Chili shines when served with a crusty loaf of bread or a side of cornbread, making it an ideal comfort food meal. Consider garnishing each bowl with fresh cilantro, creamy avocado, and a squeeze of lime for an extra zing. Want to take it up a notch? Serve it with tortilla chips for dipping!
Keeping Leftovers Fresh
Proper storage is key to enjoying your delicious chili for days to come. Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, this chili freezes beautifully—just place it in freezer-safe bags, and it will keep for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat on the stovetop or in the microwave, ensuring it reaches at least 165°F for safe consumption.
Tips for Success
- Don’t skip the onions and garlic. They form the flavor foundation of the dish.
- Use a good-quality chicken broth for a richer flavor—homemade or store-bought, make it low-sodium to manage the salt levels.
- Customize the heat. Adjust the jalapeño amount or add a pinch of cayenne for extra kick!
- Cooking chicken whole makes it juicier. Just shred it after cooking.
Creative Twists
While the classic version is fantastic, you can always add your personal touch to this dish. Consider mixing in different beans like cannellini or adding roasted corn for sweetness. For those looking for a lighter version, swap the cream cheese for low-fat Greek yogurt. You could also experiment with various cheeses—pepper jack adds a delightful spice!
Your Questions Answered
-
Can I use frozen chicken?
Yes! You can add it frozen straight into the slow cooker for the best texture, but be sure to allow extra cooking time. -
How long does it take to prep?
This recipe takes about 15 to 20 minutes to prep, depending on your chopping speed. -
Are there vegetarian options?
Absolutely! You can replace chicken with cubed potatoes or cauliflower and opt for vegetable broth instead of chicken broth.
With its creamy texture, hearty ingredients, and robust flavor, this Creamy White Chicken Chili is sure to become a household favorite. Whether you’re savoring a bowl on a winter night or sharing it at a gathering, it’s a dish meant to be enjoyed and shared. Happy cooking!
Creamy White Chicken Chili
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
- Stir in the garlic, poblano peppers, and jalapeño, cooking for another few minutes until fragrant.
- Add the cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
- Place the chicken in the pot and pour in the chicken broth. Bring to a simmer, then cover and let it cook for about 20-25 minutes, until the chicken is cooked through.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the cream cheese, white beans, and salsa verde. Continue to simmer for another 10 minutes.
- Serve hot, topped with cheddar cheese, cilantro, and avocado.
- In the slow cooker, combine the olive oil, onion, garlic, poblano peppers, jalapeño, cumin, smoked paprika, chili powder, salt, and pepper.
- Add the chicken and pour in the chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred the chicken and stir in the cream cheese, white beans, and salsa verde. Let it warm through for an additional 10 minutes.
- Serve with your favorite toppings.
