Description

This creamy white chicken chili combines tender shredded chicken with poblano peppers, beans, and a blend of warm spices to create a comforting and flavorful bowl. Enriched with cream cheese and cheddar for richness, and brightened with lime and fresh cilantro, this chili is perfect for a cozy dinner. It can be prepared either on the stovetop or in a slow cooker, making it versatile and easy to fit into any schedule.

Ingredients

Main Ingredients

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 (optional), chopped
1 pound boneless, skinless chicken breasts or thighs
4-6 cups low-sodium chicken broth
4 ounces cream cheese, at room temperature
1 can white beans, drained
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped

Spices and Seasonings

2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Kosher salt and black pepper, to taste

For Serving

Avocado slices
Additional shredded cheddar cheese
Yogurt or sour cream
Lime zest and juice
Chopped green onions (optional)

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Instructions

Prepare the base: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until fragrant, about 5 minutes. Stir in garlic, poblano peppers, cumin, smoked paprika, chili powder, salt, and black pepper. Continue cooking for another 5-10 minutes until the mixture is very fragrant.
Add and cook the chicken: Add the chicken pieces to the pot and pour in 4 cups of low-sodium chicken broth. Season with more salt and pepper as needed. Partially cover the pot and let it simmer over medium-low heat for about 20 minutes, or until the chicken is fully cooked.
Prepare the cream cheese: While the chicken cooks, soften the cream cheese by melting it in the microwave for 10-15 seconds to make it easier to incorporate.
Shred the chicken and combine ingredients: Remove the chicken from the pot and shred it using two forks. Stir the cream cheese into the chili base until smooth, then add the shredded chicken back into the pot along with the drained white beans, salsa verde, and shredded cheddar cheese.
Simmer to meld flavors: Continue cooking the chili for another 5-10 minutes over medium heat, stirring occasionally, until the cheese has melted and the chili is heated through. Remove from heat and stir in chopped fresh cilantro. If the chili is too thick, adjust the consistency by adding additional chicken broth.
Serve and garnish: Ladle the chili into bowls. Top with your choice of yogurt or sour cream, extra cheddar cheese, avocado slices, fresh cilantro, chopped green onions, and lime zest and juice. Serve immediately and enjoy a creamy, flavorful bowl of white chicken chili.

Notes

For a spicier chili, leave the seeds in the jalapeño or add more chili powder.
Use chicken thighs for a juicier, more flavorful result; chicken breasts work well for a leaner option.
To make this recipe dairy-free, substitute cream cheese and cheddar with plant-based alternatives or omit them entirely.
You can prepare this chili in a slow cooker by combining all ingredients except the beans, salsa verde, cheese, and cilantro, then cooking on low for 6-7 hours or high for 4-5 hours. Add the remaining ingredients near the end of cooking.
If you prefer a thicker chili, reduce the amount of broth slightly or simmer uncovered to evaporate excess liquid.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.