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Creamy White Chicken Chili

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This creamy white chicken chili combines the rich flavors of a creamy broth with tender chicken and vibrant peppers, making it a perfect comfort food for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Aromatic Base
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced or grated
  • 2 medium poblano peppers, seeded and chopped
  • 1 medium jalapeño, seeded and chopped (if desired) optional for extra heat
Spices
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • Kosher salt and black pepper to taste
Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs
  • 4 to 6 cups low-sodium chicken broth
  • 4 ounces cream cheese, at room temperature can substitute with Greek yogurt
  • 1 can white beans, drained
  • ½ cup salsa verde
Toppings
  • 1 cup shredded cheddar cheese
  • ½ cup fresh cilantro, chopped
  • Avocado, extra cheese, and yogurt for serving
  • Lime zest and juice for serving

Method
 

Stove Method
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
  2. Stir in the garlic, poblano peppers, and jalapeño, cooking for another few minutes until fragrant.
  3. Add the cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
  4. 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.
  5. Remove the chicken, shred it with two forks, and return it to the pot.
  6. Stir in the cream cheese, white beans, and salsa verde. Continue to simmer for another 10 minutes.
  7. Serve hot, topped with cheddar cheese, cilantro, and avocado.
Slow Cooker Method
  1. In the slow cooker, combine the olive oil, onion, garlic, poblano peppers, jalapeño, cumin, smoked paprika, chili powder, salt, and pepper.
  2. Add the chicken and pour in the chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  3. 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.
  4. Serve with your favorite toppings.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 3g

Notes

Proper storage is key. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat until the desired temperature of 165°F is reached.
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