Description
Learn how to make a delicious Easy Creamy White Chicken Chili with our step-by-step recipe. Perfect for cozy nights in. Click here to get cooking!
Ingredients
- – 2 tablespoons (30 ml) vegetable 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 (2.5 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) beef 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 vegetable oil in a large pot over a medium flame. Toss in the chopped onion and sauté until you can smell its aroma, roughly 5 minutes. Mix in the garlic, chopped poblanos, ground cumin, smoked paprika, chili powder, and a bit of salt and pepper. Let this cook for 5-10 minutes until the spices become very aromatic. Add the chicken pieces, then incorporate 4 cups of the broth. Adjust with more salt and pepper to taste. Place a lid partially over the pot and let it gently simmer on medium-low heat for 20 minutes until the chicken is fully cooked.
- Soften the cream cheese by microwaving it for 10-15 seconds.
- Remove the chicken and shred it using two forks. Blend the softened cream cheese into the pot until it becomes smooth, then add the shredded chicken, drained white beans, salsa verde, and shredded cheddar cheese. Allow to cook for 5-10 minutes until the cheese is fully melted. Take off the heat and stir in the chopped cilantro. If necessary, thin out the mixture with more broth.
- Serve the chili in bowls. Garnish with yogurt, cheese, avocado, cilantro, and green onions as you like. Sprinkle lime zest over each serving. Enjoy your meal!
- In the crockpot bowl, combine the chopped onion, minced garlic, chopped poblano peppers, ground cumin, smoked paprika, and chili powder. Place the chicken into the mix, then pour in 4 cups of broth and add the cream cheese. Season with salt and pepper.
- Secure the lid and cook on low for 6-7 hours or on high for 4-5 hours.
- Use two forks to pull apart the chicken. Stir in the white beans, salsa verde, cheddar cheese, and cilantro.
- Dish out the chili into bowls. Garnish with yogurt, cheese, avocado, cilantro, and green onions as desired. Add a sprinkle of lime zest over each bowl. Enjoy your meal!
Notes
- To infuse a smoky essence, use smoked paprika sparingly to avoid overpowering other flavors.
- Ensure the cream cheese is fully softened and blended for a creamier texture in the chili.
- Adjust the spiciness by incorporating more jalapeños or chili powder according to your taste preferences.
