Creamy White Chicken Chili: A Cozy, Flavorful Bowl of Comfort

Creamy White Chicken Chili: A Cozy, Flavorful Bowl of Comfort

When the weather turns chilly, there’s nothing more satisfying than a warm bowl of Creamy White Chicken Chili. Packed with tender shredded chicken, hearty white beans, and a rich, cheesy broth infused with vibrant spices, this dish is comfort food at its best.

Whether you make it on the stovetop or let it simmer in a slow cooker, this creamy chili is easy to prepare, making it perfect for busy weeknights or meal prep. Customize it to suit your spice preference, and don’t forget to top it with fresh avocado, sour cream, and lime for the ultimate flavor experience.

Why You’ll Love This Recipe

• Creamy and Hearty: The combination of cream cheese, shredded cheese, and white beans creates a luscious, filling chili.
• Customizable Spice Level: Adjust the heat by adding or omitting jalapeño seeds.
• Meal Prep Friendly: Freezes and reheats beautifully for stress-free weeknight dinners.
• One-Pot Wonder: Minimal cleanup means more time to enjoy your meal.

Ingredients

For the Chili:

• 3 tbsp olive oil
• 1 large onion, diced
• 5 garlic cloves, minced
• 2 poblano peppers, diced
• 1 jalapeño, finely chopped (seeds optional for extra heat)
• 2½ tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp chili powder
• Kosher salt and black pepper, to taste
• 1¼ lbs chicken breasts
• 4½ cups chicken broth (plus more if needed)
• 6 oz cream cheese, softened
• 2 cans (15 oz each) white beans, drained
• ⅔ cup green salsa
• 1½ cups shredded Mexican cheese blend
• ⅔ cup fresh cilantro, chopped

For Serving:

• Diced avocado
• Sour cream or Greek yogurt
• Fresh lime wedges
• Cilantro leaves
• Sliced green onions

Step-by-Step Instructions

Stovetop Method

Step 1: Start the Base

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté for 6–7 minutes, until soft and golden.
3. Stir in garlic, poblano peppers, and jalapeño, cooking for 2–3 minutes until fragrant.

Step 2: Add Spices

1. Sprinkle in cumin, smoked paprika, chili powder, salt, and pepper.
2. Stir for 3–4 minutes to toast the spices, releasing their full flavor.

Step 3: Cook the Chicken

1. Add chicken breasts to the pot and pour in 4 cups of chicken broth.
2. Bring to a gentle simmer, partially cover, and cook for 22–25 minutes, until the chicken is tender.

Step 4: Make It Creamy

1. Remove the chicken from the pot and shred it using two forks.
2. Whisk softened cream cheese into the broth until smooth and creamy.

Step 5: Final Touches

1. Return the shredded chicken to the pot.
2. Stir in white beans, green salsa, and shredded Mexican cheese. Simmer for 8–10 minutes until hot and bubbly.
3. Stir in fresh cilantro and adjust seasonings to taste.

Slow Cooker Method

1. Combine onion, garlic, poblano peppers, jalapeño, chicken, spices, and softened cream cheese in the slow cooker.
2. Add 4 cups of broth. Cook on low for 7–8 hours or high for 5–6 hours.
3. Remove the chicken, shred it, and return it to the slow cooker.
4. Stir in white beans, green salsa, cheese, and cilantro, and let it warm through for 10 minutes before serving.

Tips for Success

• Tender Chicken: Avoid overcooking by simmering gently or monitoring slow cooker time.
• Cream Cheese Shortcut: Microwave cream cheese for 20 seconds to ensure smooth blending.
• Thicker Chili: Mash some of the white beans or reduce the broth slightly for a thicker consistency.
• Flavor Boost: Allow the chili to rest for 10 minutes before serving to let the flavors meld.

Why This Recipe Works

The smoky spices, creamy cheese blend, and tangy green salsa create a vibrant and indulgent flavor profile. Shredded chicken keeps the chili lean while adding protein, and white beans make the dish hearty and satisfying. Whether prepared quickly on the stovetop or simmered all day in a slow cooker, this chili is packed with bold, comforting flavors.

Serving Suggestions

Pair your Creamy White Chicken Chili with:

• Cornbread: The perfect complement to the creamy, spicy broth.
• Tortilla Chips: Scoop up every delicious bite.
• Green Salad: Add a refreshing, light side to balance the richness.

Storage and Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a pot on the stovetop over medium heat, adding a splash of broth if needed.

Creamy White Chicken Chili

A rich, velvety chili made with tender shredded chicken, white beans, and a flavorful cheesy broth. Perfect for cozy family dinners or meal prep. Servings: 6

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6

Ingredients

  

• - 3 tbsp olive oil
• - 1 large onion diced
• - 5 garlic cloves minced
• - 2 poblano peppers diced
• - 1 jalapeño finely chopped
• - 2½ tsp ground cumin
• - 1½ tsp smoked paprika
• - 1 tsp chili powder
• - Kosher salt and black pepper to taste
• - 1¼ lbs chicken breasts
• - 4½ cups chicken broth
• - 6 oz cream cheese softened
• - 2 cans 15 oz each white beans, drained
• - ⅔ cup green salsa
• - 1½ cups shredded Mexican cheese blend
• - ⅔ cup fresh cilantro chopped

Instructions

 

• Heat olive oil in a large pot and sauté onion until golden. Add garlic and peppers; cook until fragrant.
• Stir in spices and toast for 3–4 minutes.
• Add chicken and broth. Simmer until chicken is tender (22–25 minutes). Shred chicken.
• Whisk cream cheese into the broth until smooth. Return chicken to the pot.
• Stir in white beans, salsa, cheese, and cilantro. Simmer for 10 minutes. Serve hot with toppings.

Notes

- Add extra broth for a thinner consistency.
- For more heat, keep jalapeño seeds in the chili.
- Freezes and reheats well.