Creamy White Chicken Chili

Looking for the coziest bowl of comfort? My Creamy White Chicken Chili is your answer! Packed with tender chicken, poblanos, and just the right kick of heat, this one-pot wonder is perfect for chilly evenings. If you love comforting soups, try my Classic Chicken Noodle Soup next. Find all my Soup Recipes here.

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Course: Main Course

Cuisine: American

Keyword: Chili, Comfort Food, Creamy White Chicken Chili

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: bowls

Calories: 350kcal

Ingredients

olive oil
1 medium onion diced
4 cloves garlic minced
2 poblano peppers seeded, diced
1 jalapeños seeded, diced
1 tbsp cumin
1 tbsp paprika
1 tbsp chili powder
pinch salt
pinch pepper

Chicken

1.5 lbs chicken breasts boneless, skinless
4 cups chicken broth

Creamy Base

8 oz cream cheese softened
2 cans white beans drained, rinsed
1 cup salsa verde green salsa
1 cup monterey jack cheese shredded
fresh cilantro chopped

Instructions

Warm olive oil in a large pot over medium heat.
Toss in diced onion and cook until soft and golden (6-7 minutes).
Add garlic and peppers, cook 2-3 minutes until fragrant.
Sprinkle in cumin, paprika, and chili powder. Season with a good pinch of salt and pepper.
Nestle chicken breasts into the pot. Pour in chicken broth. Bring to a gentle simmer. Cover partially and cook 22-25 minutes until chicken is tender.
Remove chicken to a plate. Soften cream cheese in the microwave for 20 seconds. Shred chicken using two forks. Whisk cream cheese into the broth until completely smooth. Return shredded chicken to the pot. Add beans, green salsa, and cheese.
Simmer 8-10 minutes until everything’s hot and bubbly. Stir in fresh cilantro. Taste and adjust seasonings. Add extra broth if you’d like it thinner.

Notes

Room temperature cream cheese blends much more smoothly than cold. Take it out while you prep your other ingredients!

Nutrition

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