Creamy White Chicken Chili
A deliciously creamy and spicy dish perfect for warming up on cold days, featuring tender chicken and flavorful ingredients.
Equipment
- large pot
- Crockpot
- microwave
Ingredients
Olive Oil and Vegetables
- 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
Spices
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- kosher salt and black pepper to taste
Chicken and Broth
- 1 pound boneless, skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
Creamy Additions
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 0.5 cup salsa verde
- 1 cup shredded cheddar cheese
- 0.5 cup fresh cilantro, chopped
Toppings
- avocado, cheddar cheese, and yogurt for serving
- lime zest and juice for serving
Instructions
Stove Method
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- Melt the cream cheese in the microwave for 10-15 seconds.
- Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
- Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
Slow Cooker Method
- In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.
- Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy!
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 500mgPotassium: 700mgFiber: 7gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 15mgIron: 10mg
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