Description
Chili lovers rejoice with this creamy white chicken chili that brings comfort straight from your kitchen! Packed with tender chicken, white beans, and a rich, creamy broth, this hearty dish delivers warmth and satisfaction in every delightful spoonful.
Ingredients
Scale
Main Protein:
- 1¼ pounds chicken breasts
- 1½ cups shredded Mexican cheese blend
Primary Vegetables and Aromatics:
- 1 large onion
- 5 garlic cloves
- 2 poblano peppers
- 1 jalapeño
Liquid and Seasoning Components:
- 4½ cups chicken broth
- 6 ounces cream cheese
- 2 cans (15 ounces each) white beans
- ⅔ cup green salsa
- 3 tablespoons olive oil
- 2½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon chili powder
- Kosher salt
- Black pepper
- ⅔ cup fresh cilantro
Serving Options:
- Diced avocado
- Extra cheese
- Sour cream
- Greek yogurt
- Fresh lime
- Cilantro leaves
- Sliced green onions
Instructions
- Heat 3 tablespoons olive oil in a large pot over medium heat until shimmering.
- Add 1 diced large onion and sauté for 6-7 minutes until soft and golden brown.
- Incorporate 5 minced garlic cloves and 2 diced poblano peppers, cooking 2-3 minutes until fragrant.
- Sprinkle 2½ teaspoons cumin, 1½ teaspoons smoked paprika, and 1 teaspoon chili powder into the pot.
- Season with a pinch of kosher salt and black pepper, stirring to combine all spices.
- Place 1¼ pounds chicken breasts directly into the pot and pour 4½ cups chicken broth around them.
- Bring liquid to a gentle simmer, then cover partially and cook for 22-25 minutes until chicken is completely tender.
- Transfer chicken to a cutting board and shred using two forks.
- Microwave 6 ounces cream cheese for 20 seconds to soften completely.
- Whisk softened cream cheese into the broth until smooth and no lumps remain.
- Return shredded chicken to the pot and add 2 cans of drained white beans.
- Stir in ⅔ cup green salsa and 1½ cups shredded Mexican cheese blend.
- Simmer for 8-10 minutes until everything is hot and thoroughly combined.
- Fold in ⅔ cup chopped fresh cilantro just before serving.
- Taste and adjust seasonings as needed, adding extra broth if you prefer a thinner consistency.
Notes
- Softening cream cheese at room temperature ensures a smooth, lump-free sauce that blends seamlessly into your chili.
- Cutting chicken breasts in half helps them cook more evenly and prevents dry, tough meat.
- Keep extra broth on hand for adjusting consistency when reheating, as the chili tends to thicken as it sits.
- For a lighter version, swap full-fat dairy for reduced-fat options without sacrificing the creamy texture.
- Prep Time: 11-14 minutes
- Cook Time: 30-35 minutes
- Category: Chicken
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 395 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg