White chicken chili is a delightful twist on traditional chili, offering a rich, creamy broth filled with tender chicken and hearty beans. This dish is perfect for those who prefer the lighter taste of chicken over beef, and its creamy texture makes it an excellent comfort food for chilly nights. The combination of spices, including cumin, paprika, and chili powder, adds a depth of flavor that is both savory and slightly spicy. This recipe is incredibly versatile, making it a great option for busy weeknights or special gatherings. Whether you’re using a slow cooker or cooking it on the stovetop, this white chicken chili is sure to become a favorite in your household.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 poblano peppers, seeded and chopped
- 1 jalapeño pepper, seeded and chopped (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper to taste
- 1 pound boneless, skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can (15 ounces) white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Avocado, cheddar cheese, and yogurt for serving (optional)
- Lime zest and juice for serving (optional)
Instructions
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Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until it is softened and fragrant, about 5 minutes.
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Add Aromatics: Stir in the minced garlic, chopped poblano peppers, and jalapeño pepper (if using). Cook for an additional 5 minutes, until the vegetables are very fragrant.
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Add Chicken: Add the chicken to the pot and stir in 2 teaspoons of cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Cook for about 5 minutes, until the chicken is lightly browned.
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Pour in Broth: Pour in 4 cups of low-sodium chicken broth and season with kosher salt and black pepper. Bring the mixture to a simmer and partially cover the pot.
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Simmer Chicken: Simmer the chicken over medium-low heat for 20 minutes, or until it is cooked through and shreds easily with a fork.
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Melt Cream Cheese: While the chicken is cooking, melt the cream cheese in the microwave for 10-15 seconds. Stir until smooth.
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Shred Chicken: Remove the chicken from the pot and shred it using two forks. Stir in the melted cream cheese until well combined.
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Add Beans and Cheese: Stir in the white beans, salsa verde, and shredded cheddar cheese. Cook for an additional 5-10 minutes, until the cheese is melted and the chili is heated through.
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Finish with Cilantro: Stir in the chopped cilantro and adjust the seasoning as needed.
- Serve: Ladle the chili into bowls and top with yogurt or sour cream, avocado slices, shredded cheese, and cilantro. Zest lime over each bowl for added flavor.
Top Tips
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Use High-Quality Broth: Using low-sodium chicken broth helps maintain the flavor of the dish without adding excess salt.
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Adjust Spice Level: If you prefer a milder chili, reduce or omit the jalapeño pepper.
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Thicken with Beans: Gently mash one-third of the can of white beans in the chili mixture to thicken it slightly.
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Add Fresh Herbs: Fresh cilantro adds a bright, fresh flavor to the dish. You can also use parsley or oregano for a different twist.
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Serve with Toppings: Offer various toppings like avocado slices, shredded cheese, yogurt, and lime zest to customize each bowl.
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Reheat Carefully: When reheating, add a splash of broth if the chili becomes too thick.
Variations
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Vegetarian Version: Replace chicken with roasted vegetables like sweet potatoes or carrots for a vegetarian version.
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Spicy Kick: Add diced serrano peppers or more jalapeños for an extra spicy kick.
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Creamier Texture: Blend a portion of the chili with an immersion blender or transfer it to a blender for a creamier texture.
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Southwestern Twist: Add diced tomatoes, black beans, and a sprinkle of cumin for a Southwestern-inspired twist.
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Instant Pot Method: Cook the chicken and vegetables in the Instant Pot with chicken broth and spices. Then, stir in cream cheese and shredded cheese before serving.
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Slow Cooker Method: Cook all ingredients in a slow cooker for 6-8 hours on low, then shred the chicken and stir in cream cheese and shredded cheese before serving.
Nutritional Guide
| Nutritional Information (per serving) | |
|—————————————-| |
| Servings | 6 |
| Calories | 547 kcal |
| Fat | 24g |
| Carbohydrates | 45g |
| Protein | 35g |
Additional Nutritional Notes: This recipe is relatively high in protein and moderate in fat due to the cream cheese and chicken. The white beans add fiber and carbohydrates, making it a balanced meal. Adjusting the amount of cream cheese can help reduce the calorie count while maintaining the creamy texture.
