Easy White Chicken Chili Recipe
White Chicken Chili is the perfect blend of comfort and convenience. With a creamy broth, tender chicken, and a kick of spice, it’s a dish that’s sure to bring everyone back for seconds. It’s quick to make, easy to customize with your favorite toppings, and works for everything from busy weeknights to casual get-togethers. Once you try it, you’ll want to make it again and again.
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
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in garlic, poblano peppers, jalapeño (if using), cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5-10 minutes until the vegetables are tender and fragrant.1 cup yellow onion, 4 cloves garlic, 2 poblano peppers, 1 jalapeño, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, Salt and pepper, 2 tablespoons olive oil
- Add the chicken breasts and 4 cups of chicken broth to the pot. Season with more salt and pepper as needed. Partially cover the pot and simmer over medium-low heat for about 20 minutes, or until the chicken is fully cooked.1 pound boneless, 4-6 cups low-sodium chicken broth
- Remove the chicken and shred it using two forks. Stir the cream cheese into the broth until fully melted and smooth. Return the shredded chicken to the pot, then stir in the white beans, salsa verde, and shredded cheddar cheese. Let everything cook for an additional 5-10 minutes, ensuring the cheese is melted and the chili is heated through. If the chili is too thick, add more chicken broth until you reach the desired consistency.4 ounces cream cheese, 1 can white beans, ½ cup salsa verde, 1 cup cheddar cheese
- Remove from heat and stir in freshly chopped cilantro. Serve immediately with your favorite toppings like avocado slices, sour cream, lime wedges, or extra cheddar cheese.½ cup fresh cilantro, Avocado, Cheddar cheese, Sour cream, Lime, Cilantro
Notes
- Roast the Peppers: Roasting poblano peppers adds a smoky flavor that takes the dish up a notch.
- Spice Control: Skip the jalapeño for a milder version, or leave in the seeds for extra heat.
- Room Temp Cream Cheese: Always use softened cream cheese to avoid lumps in your chili.
- Shredding Shortcut: Use a stand mixer with a paddle attachment to shred the chicken quickly.
- Thicker Chili: Mash some of the white beans before adding to naturally thicken the chili.
- Cheese Swap: Try Monterey Jack for a gooier, creamier option instead of cheddar.
- Extra Tang: Add a splash of lime juice at the end to brighten the flavors.
- Herb Options: If cilantro isn’t your thing, substitute with fresh parsley or green onions.
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
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