Looking for a delicious and comforting meal that’s perfect for any occasion? Look no further than this Creamy White Chicken Chili recipe! Packed with flavorful ingredients and easy to make, this dish will quickly become a favorite in your household.
Why You’ll Love This Recipe?
- The great flavors of cumin, smoked paprika, and chili powder come together to create a mouthwatering dish.
- With minimal prep time, you can have this chili on the table in no time, making it perfect for busy weeknights.
- This recipe is ideal for meal prep, as it can be stored and reheated easily for a quick and satisfying meal.
Ingredient Notes:
- Extra virgin olive oil: Adds richness and depth to the dish.
- Yellow onion and garlic: Provide a savory base for the chili.
- Poblano peppers and jalapeño: Add a subtle heat and depth of flavor.
- Ground cumin, smoked paprika, and chili powder: Essential spices for that classic chili flavor.
- Chicken breasts or thighs: The protein base of the dish.
- Low-sodium chicken broth: Provides a flavorful liquid for the chili.
- Cream cheese: Adds creaminess and richness to the dish.
- White beans: Add texture and additional protein to the chili.
- Salsa verde: Adds a tangy and spicy kick.
- Shredded cheddar cheese, fresh cilantro, avocado, and yogurt: Perfect for topping the chili.
- Lime zest and juice: Adds a bright and fresh finish to the dish.
Step-by-Step Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant.
- Stir in garlic, poblano peppers, cumin, paprika, and chili powder. Cook until fragrant.
- Add chicken and chicken broth. Simmer until chicken is cooked through.
- Melt cream cheese and stir into the chili until smooth.
- Add shredded chicken, white beans, salsa verde, and cheddar cheese. Cook until cheese is melted.
- Remove from heat and stir in cilantro. Serve with desired toppings.
Helpful Tips:
- For extra heat, leave the seeds in the jalapeño.
- To make this dish vegetarian, simply omit the chicken and use vegetable broth instead.
- This chili can be stored in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use a mix of white and dark meat for a more flavorful chili.
- Don’t skip the step of melting the cream cheese separately before adding it to the chili for a smooth consistency.
- Customize the toppings to your liking, such as adding diced tomatoes or a dollop of sour cream.
Serving Suggestions:
This Creamy White Chicken Chili pairs perfectly with a side of cornbread or tortilla chips for dipping. Serve with a crisp green salad and a cold beer or margarita for a complete meal.
Storage and Reheating Tips:
To store leftovers, place the chili in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of chicken broth if needed to thin out the chili.
Frequently Asked Questions:
- Can I freeze this chili?
Yes, this chili can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. - Can I use a slow cooker for this recipe?
Absolutely! Follow the slow cooker instructions provided for a hands-off cooking method.
Conclusion:
With its creamy texture and bold flavors, this Creamy White Chicken Chili is sure to become a new favorite in your recipe rotation. Give it a try and let us know how it turns out! Enjoy!
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Creamy White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main-course
- Method: Stovetop, Slow Cooking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Creamy White Chicken Chili Recipe is a comforting and flavorful dish packed with tender chicken, white beans, and a creamy sauce. Topped with your favorite garnishes, it’s perfect for a cozy night in.
Ingredients
Units
Scale
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, if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 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
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
Instructions
- Stove: Heat the olive oil in a large pot, sauté onion, garlic, peppers, spices, add chicken and broth, simmer, shred chicken, stir in cream cheese and remaining ingredients, and cook until heated through. Serve with desired toppings.
- Slow Cooker: Combine ingredients in the crockpot, cook on low for 6-7 hours or high for 4-5 hours, shred chicken, stir in remaining ingredients, and serve with toppings.
Notes
- You can adjust the spice level by adding more or less jalapeño and chili powder.
- Feel free to customize the toppings to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg