Description
Creamy white chicken chili loaded with shredded chicken, white beans, poblano peppers, cream cheese, and cheddar for a cozy one-pot dinner.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
4 garlic cloves, minced
2 poblano peppers, seeded and chopped
1 jalapeño, seeded and chopped
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and black pepper, to taste
1 pound boneless, skinless chicken breasts or thighs
4 to 6 cups low-sodium chicken broth
4 ounces cream cheese, softened
1 can white beans, drained and rinsed
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup chopped fresh cilantro
Avocado, extra cheddar cheese, plain yogurt, lime zest, and lime juice, for serving
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until softened.
2. Stir in the garlic, poblano peppers, jalapeño, cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring often, until fragrant.
3. Add the chicken and 4 cups of chicken broth. Bring to a gentle simmer, partially cover, and cook for about 20 minutes, or until the chicken is fully cooked.
4. Remove the chicken from the pot and shred it with two forks.
5. Stir the softened cream cheese into the chili until smooth. Add the shredded chicken, white beans, salsa verde, and cheddar cheese.
6. Simmer for 5 to 10 minutes, stirring occasionally, until the cheese melts and the chili is creamy. Add more broth if you prefer a thinner chili.
7. Remove from the heat and stir in the cilantro.
8. Serve warm with avocado, extra cheddar, plain yogurt, lime zest, and a squeeze of lime juice.
Notes
Use chicken thighs for extra richness and tenderness.
Add more broth for a thinner consistency.
Fresh lime juice brightens the flavors before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American