Description
Creamy White Chicken Chili is a flavorful twist on traditional chili. This comforting dish features tender chicken, white beans, and a blend of spices in a creamy broth, topped with your favorite garnishes for a satisfying meal.
Ingredients
Units
Scale
Main Chili:
- 2 tablespoons 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 ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- kosher salt and black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- 4–6 cups low-sodium chicken broth
Additional Ingredients:
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- avocado, cheddar cheese, and yogurt, for serving
- lime zest and juice, for serving
Instructions
- Stove: Heat olive oil in a large pot. Cook onion, garlic, peppers, spices. Add chicken, 4 cups broth, and simmer. Shred chicken, stir in cream cheese, white beans, salsa verde, and cheddar. Cook, then stir in cilantro. Serve hot with desired toppings.
- Slow Cooker: Combine onion, garlic, peppers, spices, chicken, 4 cups broth, and cream cheese in the slow cooker. Cook on low for 6-7 hours or high for 4-5 hours. Shred chicken and stir in white beans, salsa verde, cheddar, and cilantro. Serve hot with desired toppings.
Notes
- You can customize the toppings to suit your preferences, such as adding sour cream, green onions, or hot sauce.
- This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 95mg
