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
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.
- For more heat, keep jalapeño seeds in the chili.
- Freezes and reheats well.