Creamy White Chicken Chili

Looking for a comforting dish that warms your soul? Creamy White Chicken Chili is the perfect answer! Packed with tender chicken, smoky poblano peppers, and a hint of spice, this unique chili is ideal for chilly evenings. Ready in just 45 minutes, it’s a delightful hug in a bowl.

If you love cozy soups, try my Classic Chicken Noodle Soup, and explore all my soup recipes!

Here’s a little secret: While I adore traditional red chili, this creamy white version has completely won my heart! Imagine the perfect fusion of a creamy soup and your favorite chili. And the best part? It’s quick and easy to make !

Why You’ll Love This Creamy White Chicken Chili

• Perfectly Balanced Spice: Poblano and jalapeño peppers bring just the right amount of heat.
• Dreamy Creaminess: A touch of cream cheese creates a smooth, luscious texture.
• All-in-One Dish: Made in a single pot for maximum flavor and minimal cleanup.
• Easy and Versatile: Cook it on the stovetop or let it simmer all day in your slow cooker.

Ingredients

• Poblano Peppers: Add a smoky, mild heat.
• Jalapeños: Adjust the spice level to your preference!
• Cream Cheese: For an irresistibly creamy texture.
• White Beans: Add heartiness and substance.
• Fresh Cilantro: For a refreshing finish.
• Perfectly Seasoned Chicken: The star of the dish.

Pro Tip: Bring the cream cheese to room temperature before starting—this helps it blend smoothly with the other ingredients!

How to Make Creamy White Chicken Chili

Step 1: Sauté the Flavors

• Heat olive oil in a large pot over medium heat.
• Add diced onions and cook until tender and golden, about 6–7 minutes.

Step 2: Build the Flavor Base

• Stir in garlic and peppers; sauté for 2–3 minutes until aromatic.
• Add cumin, paprika, and chili powder.
• Season with salt and pepper to taste.

Step 3: Cook the Chicken

• Place chicken breasts into the pot.
• Pour in 4 cups of chicken broth.
• Bring to a gentle boil, partially cover, and simmer for 22–25 minutes, or until the chicken is tender.

Step 4: Make It Creamy

• Remove chicken and set it aside on a plate.
• Microwave the cream cheese for 20 seconds to soften.
• Shred the chicken using two forks.
• Whisk cream cheese into the broth until smooth.
• Return shredded chicken to the pot.
• Stir in white beans, green salsa, and shredded cheese.

Step 5: Add Finishing Touches

• Simmer for 8–10 minutes until hot and bubbly.
• Sprinkle with freshly chopped cilantro.
• Taste and adjust seasoning.
• Add more broth if you prefer a thinner chili.

Pro Tip: Using room-temperature cream cheese ensures a smooth blend!

Slow Cooker Method

Prefer a hands-off approach? Follow my detailed slow cooker method and foolproof tips for the best results.

FAQ – Frequently Asked Questions

• Can I substitute cream cheese with another cheese?
  Yes! Mascarpone is a great alternative for similar creaminess.
• Can I make this chili ahead of time?
  Absolutely. It reheats beautifully and tastes even better the next day.
• Can I use frozen chicken breasts?
  Yes, but they’ll need more cooking time. Ensure they’re fully cooked before shredding.
• How can I make this chili vegetarian?
  Replace the chicken with tofu or hearty vegetables for a meat-free version.

When done, you’ll have a creamy, flavorful white chili that perfectly combines the richness of cream cheese with the subtle heat of peppers. Each bite is a comforting explosion of taste. This Creamy White Chicken Chili is the perfect cozy treat for cold evenings.