Is there anything better than a big bowl of chili on a chilly night? I don’t think so! But sometimes you just want something a little different, ya know? That’s where this Creamy White Chicken Chili comes in. It’s a total twist on the classic, but trust me, it’s just as comforting and even *easier* to make. Seriously, this is my go-to weeknight meal when I need something quick and satisfying.
My kids are obsessed! Even my picky eater, Liam, devours a bowl. And the best part? It’s packed with protein and veggies, so I feel good about serving it. Plus, I’ve been making chili for years, experimenting with different flavors and textures, and this one? This one is a winner. I just know your family will love it as much as mine does!
Why You’ll Love This Creamy White Chicken Chili
- Super quick to make – I’m talking weeknight dinner in under an hour!
- It’s so easy, even a beginner cook can nail it. Seriously!
- Seriously rich and delicious flavor that’ll have everyone asking for seconds.
- The whole family will gobble it up, even the picky ones (maybe!).
- Makes a *ton*, so it’s perfect for meal prepping or leftovers for lunch. Score!
Quick and Easy Creamy White Chicken Chili
Seriously, this is faster than ordering takeout! You can have this creamy white chicken chili on the table in about 45 minutes. And cleanup is a breeze, which is always a win in my book!
Flavorful and Comforting Creamy White Chicken Chili
Oh my goodness, the *flavor*. It’s creamy, it’s savory, it’s just… mmm! This chili is like a warm hug in a bowl, perfect for cozy nights in.
Creamy White Chicken Chili Ingredients
Okay, let’s talk ingredients! Nothing too crazy here, I promise. You’ll need 2 tablespoons extra virgin olive oil, 1 medium yellow onion, chopped (don’t skimp!), 4 cloves garlic, minced or grated (I’m a grater gal myself!), and 2 poblano peppers, seeded and chopped. Oh! And maybe 1 jalapeño, seeded, if desired and chopped – for a kick! Don’t forget 2 teaspoons ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon chili powder. Kosher salt and black pepper, to taste, of course.
For the main stuff, you’ll grab 1 pound boneless, skinless chicken breasts or thighs (whatever you have!), 4-6 cups low-sodium chicken broth, 4 ounces cream cheese, at room temperature (super important!), and 1 can (15 ounces) white beans, drained. To finish, you’ll need ½ cup salsa verde, 1 cup shredded cheddar cheese, and ½ cup fresh cilantro, chopped. For serving, avocado, extra cheddar cheese, yogurt, lime zest and juice!
How to Make Creamy White Chicken Chili: Step-by-Step Instructions
Alright, let’s get cooking! Don’t worry, this Creamy White Chicken Chili is super easy to throw together. I’m gonna walk you through it step-by-step. I’ve got instructions for both the stovetop *and* the slow cooker, so pick your poison! Either way, you’re gonna end up with a delicious, comforting bowl of chili. Promise!
Stove Top Creamy White Chicken Chili Instructions
First, grab a big pot and heat up your olive oil over medium heat. Toss in that chopped onion and cook until it’s nice and fragrant, about 5 minutes. Then, stir in your garlic, poblano peppers, cumin, paprika, chili powder, and a pinch of salt and pepper. Cook for like, 5-10 minutes, until everything smells amazing. Next, nestle your chicken in there, then pour in 4 cups of broth. Season with a bit more salt and pepper.
Now, partially cover the pot and let it simmer over medium-low heat for about 20 minutes, or until the chicken is cooked through. While that’s simmering, pop your cream cheese in the microwave for 10-15 seconds to soften it. Once the chicken is done, pull it out and shred it with two forks. Stir in that softened cream cheese until it’s all smooth and creamy, then add back the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook for another 5-10 minutes, until that cheese is all melty and gooey. Remove from heat, stir in the cilantro, and if it’s too thick, thin it out with more broth.
Slow Cooker Creamy White Chicken Chili Instructions
Okay, slow cooker fans, this one’s for you! Just toss your onion, garlic, poblano peppers, cumin, paprika, and chili powder into the bowl of your crockpot. Then, add the chicken, 4 cups of broth, and the cream cheese. Season with salt and pepper, give it a good stir, and you’re basically done!
Cover that baby up and cook on low for 6-7 hours, or on high for 4-5 hours. When it’s done, shred the chicken with two forks right there in the slow cooker. Then, stir in the white beans, salsa verde, cheddar cheese, and cilantro. Give it another stir to melt the cheese, and that’s it! You’ve got creamy, dreamy chili ready to go. Seriously, could it *be* any easier?
Tips for the Best Creamy White Chicken Chili
Want to take your chili to the next level? I’ve got you! If you’re spice-sensitive, use *less* jalapeño or skip it entirely. Trust me, it’ll still be delicious. To thicken things up, mash some of the white beans before you add them. Works like a charm! And listen, using good quality ingredients makes *all* the difference. Splurge on the good cheddar, you won’t regret it!
Creamy White Chicken Chili Variations
Okay, so you’ve made the basic chili, and it’s amazing, right? But what if you wanna switch things up? No problem! Try adding different herbs like oregano or thyme for a more earthy flavor. A pinch of cayenne pepper will kick up the heat, if that’s your thing! You could also toss in some corn or bell peppers for extra veggies. Sometimes, I even swap out the chicken for ground turkey or shredded pork – yum!
Frequently Asked Questions About Creamy White Chicken Chili
Got questions? I’ve got answers! Here are some of the most common things people ask me about this Creamy White Chicken Chili:
Can I freeze this chili? You bet! Just let it cool completely, then pop it in a freezer-safe container. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove or in the microwave. Easy peasy!
What kind of beans are best for white chicken chili? I usually use cannellini beans (aka white kidney beans) because they’re nice and creamy. But Great Northern beans work great too! Honestly, any white bean will do in a pinch.
How spicy is this chili? It’s pretty mild as is, but you can totally adjust the heat level! If you’re a spice fiend, leave the seeds in the jalapeño or add a pinch of cayenne pepper. If you’re not a fan of spice, just skip the jalapeño altogether.
Nutritional Information for Creamy White Chicken Chili
Okay, quick disclaimer: nutritional information can vary *a lot* depending on the exact ingredients and brands you use. So, I can’t give you precise numbers, sorry!
Enjoy Your Creamy White Chicken Chili!
Alright, you made it! Now comes the best part: digging in! If you loved this Creamy White Chicken Chili as much as my family does, please give it a rating below! And hey, don’t be shy – share it on social media! I wanna see your chili creations!
Print
Devastatingly Delicious Creamy White Chicken Chili in 45
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop or Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Enjoy this creamy and flavorful white chicken chili. It is quick, easy, and perfect for a cozy meal.
Ingredients
- 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 to taste
- 1 pound boneless, skinless chicken breasts or thighs
- 4–6 cups low-sodium chicken broth
- 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 the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
- Melt the cream cheese in the microwave for 10-15 seconds.
- Pull the chicken out and shred using 2 forks. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese. Cook 5-10 minutes, until the cheese is melted. Remove from the heat and stir in the cilantro. If needed, thin with additional broth.
- Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Serve and enjoy!
- Slow Cooker: In the bowl of your crockpot, combine the onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then stir in 4 cups broth and cream cheese. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro.
- Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Serve and enjoy!
Notes
- Adjust the amount of jalapeño based on your preferred spice level.
- For a thicker chili, mash some of the white beans before adding them.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
