Air Fryer White Chili Chicken
This Air Fryer White Chicken Chili is a creamy, hearty dish that delivers big flavor with minimal effort. It's packed with tender chicken, white beans, green chiles, and just the right kick of spices. Perfect for a weeknight dinner or meal prep, this recipe comes together quickly and pairs beautifully with your favorite toppings like sour cream, avocado, and fresh lime juice.
Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced
- 2 poblano peppers seeded and chopped
- 1 jalapeño seeded (optional)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper
- 1 pound boneless skinless, chicken breasts
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese at room temperature
- 1 can white beans drained
- ½ cup salsa verde
- 1 cup cheddar cheese shredded
- ½ cup fresh cilantro chopped
Toppings:
- Avocado
- Cheddar cheese
- Sour cream
- Lime
- Cilantro
Instructions
- Add the onion and oil to a baking dish and cook in the air fryer at 180ºC (350°F) for about 5 minutes until fragrant.2 tablespoons olive oil, 1 cup yellow onion
- Stir in garlic, poblano peppers, jalapeño, cumin, paprika, chili powder, salt, and pepper. Cook for 5 minutes until very fragrant.4 cloves garlic, 2 poblano peppers, 1 jalapeño, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, Salt and pepper
- Add chicken and 4 cups of broth. Season with more salt and pepper. Partially cover and cook for 20 minutes until chicken is cooked.1 pound boneless, 4-6 cups low-sodium chicken broth
- Shred it with two forks. Stir in the cream cheese until smooth, then add the white beans, salsa verde, and cheddar cheese. Cook for 5 minutes until the cheese is melted.4 ounces cream cheese, 1 can white beans, ½ cup salsa verde, 1 cup cheddar cheese
- Remove from heat and stir in cilantro. If needed, add more broth to thin.½ cup fresh cilantro
- Serve the chili with your favorite toppings.Avocado, Cheddar cheese, Sour cream, Lime, Cilantro
Notes
- Chicken: Boneless, skinless chicken breasts work great, but chicken thighs or even rotisserie chicken can add extra flavor.
- Control the heat: Skip the jalapeño if you prefer a milder chili, or leave the seeds in if you love the heat.
- Cream cheese: Let the cream cheese come to room temperature for easier mixing, or microwave it for 10 seconds to soften.
- Beans: Cannellini beans and great northern beans both work well, so use what you have on hand.
- Toppings: The toppings are one of my favorite parts! They add texture and an extra pop of flavor, so go wild.
- No air fryer: No problem! You can make this white chicken chili recipe on the stovetop or in a slow cooker. Adjust the cooking time accordingly, and you’ll still end up with a delicious chili.
Storage and Reheating Instructions
- Fridge: To store leftovers, let the chili cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days.
- Freeze: If you want to freeze it, skip the cream cheese and add it later when reheating for the best texture.
- Reheating: Reheat on the stovetop or microwave, stirring occasionally to make sure it’s evenly warmed.
Nutrition
Calories: 341kcalCarbohydrates: 10gProtein: 27gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 83mgSodium: 413mgPotassium: 651mgFiber: 2gSugar: 4gVitamin A: 1045IUVitamin C: 38mgCalcium: 186mgIron: 2mg
Tried this recipe?Let us know how it was!