Creamy White Chicken Chili: A Comfort Food Favorite
When the weather turns chilly or you’re craving a hearty, flavorful meal, this Creamy White Chicken Chili is the answer. Rich, velvety, and packed with tender chicken, white beans, and a medley of vibrant spices, this dish is a guaranteed crowd-pleaser. With a silky broth that combines green salsa, cream cheese, and shredded Mexican cheese, it’s an indulgent bowl of comfort that’s surprisingly easy to make.
Whether you prepare it on the stovetop or let it simmer all day in a slow cooker, this recipe delivers robust flavors and creamy goodness every time. Perfect for family dinners, gatherings, or meal prepping for the week, this chili will quickly become a staple in your home.
Why You’ll Love This Recipe
- Creamy & Comforting: The smooth, cheesy broth is irresistibly satisfying.
- Customizable: Adjust the spice level to suit your preferences.
- Meal Prep Friendly: Freezes well and reheats beautifully.
- One-Pot Wonder: Easy cleanup with minimal effort.
Ingredients You’ll Need
For the Chili:
- 3 tablespoons olive oil
- 1 large onion, diced
- 5 garlic cloves, minced
- 2 poblano peppers, diced
- 1 jalapeño, finely chopped (seeds optional for heat)
- 2½ teaspoons ground cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon chili powder
- Kosher salt and black pepper, to taste
- 1¼ pounds chicken breasts
- 4½ cups chicken broth (plus more for adjusting consistency)
- 6 ounces 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:
1. Start the Base
Heat olive oil in a large pot over medium heat. Sauté the diced onion until soft and golden, about 6-7 minutes. Add garlic, poblano peppers, and jalapeño, cooking for 2-3 minutes until fragrant.
2. Add Spices
Sprinkle in cumin, smoked paprika, chili powder, salt, and black pepper. Stir for 3-4 minutes to toast the spices, creating a deep, flavorful base.
3. Cook the Chicken
Place chicken breasts into the pot and pour in 4 cups of chicken broth. Bring the mixture to a gentle simmer, partially cover, and cook for 22-25 minutes, or until the chicken is tender.
4. Make It Creamy
Remove the chicken from the pot and shred it using two forks. Whisk softened cream cheese into the broth until smooth and creamy.
5. Final Touches
Return the shredded chicken to the pot. Stir in white beans, green salsa, and shredded Mexican cheese. Simmer for 8-10 minutes until hot and bubbly. Stir in fresh cilantro, taste, and adjust seasonings.
Slow Cooker Method:
In the morning, add onion, garlic, peppers, chicken, spices, and softened cream cheese to the slow cooker. Pour in 4 cups of broth and cook on low for 7-8 hours or high for 5-6 hours. Shred the chicken, stir in beans, salsa, cheese, and cilantro, and let it warm through for 10 minutes before serving.
Tips for Success
- For Juicier Chicken: Simmer gently to keep the chicken tender and juicy.
- Softening Cream Cheese: Microwave for 20 seconds for easier blending.
- Adjust the Consistency: Add extra broth if you prefer a thinner chili.
- Flavor Boost: Let the chili rest for 10 minutes before serving to allow the flavors to meld.
Why This Recipe Works
The combination of green salsa and spices gives this chili a vibrant, slightly smoky flavor, while the cream cheese and Mexican cheese blend add luxurious creaminess. Using chicken breasts ensures a lean, protein-packed meal, and the slow cooking method allows the flavors to deepen over time.