Description
Discover the ultimate white chicken chili recipe for busy nights in 2025! This easy and flavorful dish will become your go-to dinner solution.
Ingredients
- – 2 tablespoons (30 ml) 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 (10 ml) ground cumin
- – 1 teaspoon (5 ml) smoked paprika
- – 1/2 teaspoon (3 ml) chili powder
- – kosher salt and black pepper
- – 1 pound (450 g) boneless, skinless, chicken breasts or thighs
- – 4-6 cups (960-1440 ml) low-sodium chicken broth
- – 4 ounces (113 g) cream cheese, at room temperature
- – 1 can white beans, drained
- – 1/2 cup (120 ml) salsa verde
- – 1 cup (120 g) shredded cheddar cheese
- – 1/2 cup (8 g) fresh cilantro, chopped
- – avocado, cheddar cheese, and yogurt, for serving
- – lime zest and juice, for serving
Instructions
- Warm the extra virgin olive oil in a large pot on medium heat. Add the chopped onion and sauté until aromatic, roughly 5 minutes. Mix in the minced garlic, chopped poblano peppers, ground cumin, smoked paprika, chili powder, and a pinch of kosher salt and black pepper. Cook for 5-10 minutes until the aroma is strong. Place the chicken into the pot, then pour in 4 cups of chicken broth. Adjust seasoning with additional salt and pepper. Partially cover the pot and let it gently simmer on medium-low heat for 20 minutes, or until the chicken is fully cooked.
- Soften the cream cheese by microwaving it for 10-15 seconds.
- Take out the chicken and shred it with two forks. Blend the cream cheese into the mixture until smooth, then incorporate the shredded chicken, drained white beans, salsa verde, and shredded cheddar cheese. Continue cooking for 5-10 minutes until the cheese is fully melted. Remove the pot from the heat and mix in the chopped cilantro. If necessary, add more broth to achieve the desired consistency.
- Pour the chili into bowls. Garnish as you like with yogurt, cheese, avocado, cilantro, and green onions. Grate lime zest over each serving. Enjoy your meal!
- In your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then mix in 4 cups of broth and the cream cheese. Season with salt and pepper.
- Cover and set the crockpot to cook on low for 6-7 hours or on high for 4-5 hours.
- Use two forks to shred the chicken. Stir in the white beans, salsa verde, cheddar cheese, and cilantro.
- Serve the chili in bowls. Garnish with yogurt, cheese, avocado, cilantro, and green onions as desired. Finish each bowl with lime zest. Enjoy your meal!
Notes
- Ensure the cream cheese is fully softened for a creamier texture in the chili.
- Consider using a crockpot for a time-saving slow-cooked version.
- Adjust the spice level by modifying the jalapeño seeds for desired heat.
