Have you ever craved a big, warm bowl of chili but wanted something a little different? I know the feeling. Sometimes you want all the comfort without the heavy, tomato based broth. That’s where this amazing White Chicken Chili comes in to save the day.
This recipe is all about creamy, savory goodness. It is packed with flavor and so easy to put together. It’s the kind of meal that makes everyone at the table happy. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what’s not to love about this White Chicken Chili? It’s a real crowd pleaser. The texture is just incredible. We use cream cheese to make the broth rich and velvety, which is a fantastic change of pace from traditional chili.
It’s also a truly unique chili recipe. The combination of poblano peppers, salsa verde, and cumin creates a flavor that is both complex and comforting. It has just a little bit of a kick without being too spicy.
Another great thing is its flexibility. You can make it on the stovetop if you are short on time. Or, you can let it simmer all day in the slow cooker. The result is delicious either way. It’s a recipe that fits your schedule.
Many people find cozy recipes like this on blogs such as Half Baked Harvest, and this one has that same warm, satisfying feel. It’s wholesome, flavorful, and perfect for a weeknight dinner or a lazy Sunday afternoon.
Ingredients
Here is what you will need to gather to create this wonderful meal. The ingredients are simple and easy to find at most grocery stores. I love recipes that don’t require a special trip.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded if desired and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper
- 1 pound boneless, skinless, chicken breasts or thighs
- 4 to 6 cups chicken broth low in sodium
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Avocado, cheddar cheese, and yogurt, for serving
- Lime zest and juice, for serving
Step By Step Instructions
Making this White Chicken Chili is straightforward. I’ve broken it down into simple steps for both the stovetop and slow cooker methods. Choose whichever one works best for you today!
Stovetop Method Instructions
Step 1: Sauté The Aromatics
First, heat the olive oil in a large pot over medium heat. Add the chopped onion and let it cook for about five minutes until it gets soft and fragrant. Your kitchen will start smelling amazing.
Next, stir in the garlic, poblano peppers, cumin, paprika, and chili powder. Add a good pinch of salt and pepper. Let this mixture cook for another five to ten minutes. You want the spices to toast and the peppers to soften.
Step 2: Simmer The Chicken
Now add the chicken to the pot. Pour in four cups of the chicken broth. Give everything a good stir and season with a little more salt and pepper. Remember you can always add more later.
Partially cover the pot and bring it to a simmer. Reduce the heat to medium low and let it cook for about twenty minutes. This gives the chicken plenty of time to cook through and become tender.
Step 3: Add The Creaminess
While the chili simmers, gently melt the cream cheese in the microwave. Just ten or fifteen seconds should do it. This makes it so much easier to stir into the soup without lumps.
Once the chicken is cooked, carefully take it out of the pot. Use two forks to shred it. It should pull apart very easily. Now, stir the melted cream cheese into the broth until it is completely smooth.
Step 4: Combine And Finish
Return the shredded chicken to the pot. Add the drained white beans, salsa verde, and shredded cheddar cheese. Let it cook for five to ten more minutes, just until the cheese is melted and bubbly.
Remove the pot from the heat and stir in the fresh cilantro. If the White Chicken Chilli seems a little thick, you can add more chicken broth until it reaches your desired consistency. Ladle into bowls and add your favorite toppings!
Slow Cooker Method Instructions
Step 1: Combine The Ingredients
For the slow cooker version, start by adding the onion, garlic, poblano peppers, cumin, paprika, and chili powder to the bowl of your crockpot. Place the chicken on top.
Pour in four cups of chicken broth and add the block of cream cheese. Season everything with a little salt and pepper. It’s really that simple to get started.
Step 2: Cook Low And Slow
Cover the slow cooker and set it to cook. You can cook it on low for six to seven hours or on high for four to five hours. This is a great option for busy days when you want dinner ready for you.
Step 3: Shred And Finish
Once the cooking time is up, the chicken will be incredibly tender. Shred it directly in the slow cooker using two forks. It will practically fall apart on its own.
Stir in the white beans, salsa verde, shredded cheddar, and fresh cilantro. Let it all meld together for a few minutes. Then your slow cooker White Chicken Chili is ready to serve! Top with your favorite fixings and enjoy.
How To Store Leftovers
If you have any leftover White Chicken Chili, you are in for a treat. The flavors get even better the next day. Let the chili cool completely before storing it.
Place the leftovers in an airtight container and keep it in the refrigerator. It will stay fresh for up to four days. This makes it a great option for meal prep or quick lunches during the week.
You can also freeze it. However, be aware that cream based soups can sometimes separate a little upon reheating. It will still taste great, but the texture might change slightly. Just give it a good stir as you warm it up.
Tips
Want to make this unique chili recipe your own? Here are a few simple tips. You can easily adjust the spice level. If you like it mild, make sure to remove all the seeds from the jalapeño. For more heat, leave some in.
Don’t be shy with the toppings. They add so much flavor and texture. Crushed tortilla chips, a dollop of sour cream or Greek yogurt, extra cheese, and a squeeze of fresh lime juice are all fantastic additions.
For an extra creamy chili, make sure your cream cheese is at room temperature before you add it. This helps it melt smoothly into the broth without any clumps. The quick zap in the microwave helps a lot too.
If you are in a big hurry, you can use a rotisserie chicken. Just shred the meat and add it at the end with the beans and cheese. It’s a great shortcut for a busy weeknight.
Conclusion
There you have it! A simple, flavorful, and incredibly satisfying White Chicken Chili recipe. It is a wonderful alternative to classic chili and is sure to become a new favorite in your home.
Whether you make it on the stove or in the slow cooker, this dish is pure comfort in a bowl. It’s the kind of meal that brings everyone together. I really hope you give it a try.
If you do make this recipe, I would love to hear what you think. Leave a comment below and let me know how it turned out. Happy cooking!
FAQ
Can I Use Chicken Thighs Instead Of Breasts?
Absolutely! Chicken thighs are a great choice for this White Chicken Chili. They have a little more fat, which adds extra flavor and moisture. The cooking time will be about the same.
Is This Recipe Spicy?
The spice level is fairly mild. The poblano peppers add more flavor than heat. The main source of heat is the jalapeño. To control the spice, you can remove all the seeds and membranes from the jalapeño or leave it out completely.
Can I Make This Dairy Free?
Yes, you can adapt it to be dairy free. Use a dairy free cream cheese alternative and your favorite dairy free shredded cheese. The results will be just as creamy and delicious.
What Should I Serve With This White Chicken Chilli?
This White Chicken Chilli is fantastic on its own, but it’s also great with a side of warm cornbread for dipping. You could also serve it over a bed of rice or with a pile of tortilla chips. A simple green salad would also be a nice, fresh side.
White Chicken Chili
This creamy, savory White Chicken Chili is packed with flavor and incredibly easy to make. Featuring poblano peppers, salsa verde, and tender chicken, it’s a comforting and unique twist on traditional chili, perfect for a weeknight meal or a cozy gathering.
Requirements
Ingredients
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped yellow onion and let it cook for about five minutes until it gets soft and fragrant.
- Next, stir in the garlic, poblano peppers, cumin, paprika, and chili powder. Add a good pinch of salt and pepper. Let this mixture cook for another five to ten minutes.
- Now add the chicken to the pot. Pour in four cups of the chicken broth. Give everything a good stir and season with a little more salt and pepper. Partially cover the pot and bring it to a simmer. Reduce the heat to medium low and let it cook for about twenty minutes.
- While the chili simmers, gently melt the cream cheese in the microwave for ten or fifteen seconds. Once the chicken is cooked, carefully take it out of the pot and use two forks to shred it. Now, stir the melted cream cheese into the broth until it is completely smooth.
- Return the shredded chicken to the pot. Add the drained white beans, salsa verde, and shredded cheddar cheese. Let it cook for five to ten more minutes, just until the cheese is melted and bubbly.
- Remove the pot from the heat and stir in the fresh cilantro. If the White Chicken Chili seems a little thick, you can add more chicken broth until it reaches your desired consistency. Ladle into bowls and add your favorite toppings like Avocado and yogurt!
Notes
This recipe can be made on the stovetop for a quicker option or in a slow cooker for a hands-off approach. The cooking times provided are for the stovetop method.
Adjust the spice level by removing seeds from the jalapeño for a milder chili, or leave some in for more heat.
Ensure cream cheese is at room temperature or gently microwaved to avoid lumps when stirring into the broth, creating a smooth, creamy texture.
For a quick shortcut, use pre-cooked rotisserie chicken, shredded and added at the end with the beans and cheese.
Don’t skimp on toppings! Crushed tortilla chips, a dollop of sour cream or Greek yogurt, extra cheese, and fresh lime juice enhance the flavors and textures.
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