Description
Discover how to make a delicious Creamy White Chicken Chili with this easy recipe. Perfect for cozy nights in, this dish is sure to become a family favorite!
Ingredients
- – 2 tablespoons (30 ml) vegetable oil
- – 1 medium yellow onion, chopped
- – 4 cloves garlic, minced or grated
- – 2 poblano peppers, seeded and chopped
- Р1 jalape̱o, seeded, if desired and chopped
- – 2 teaspoons (10 ml) ground cumin
- – 1 teaspoon (5 ml) smoked paprika
- – 1/2 teaspoon (3 ml) chili powder
- – 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) 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 (15 g) fresh cilantro, chopped
- – avocado, cheddar cheese, and yogurt, for serving
- – lime zest and juice, for serving
Instructions
- Warm the vegetable oil in a big pot over medium heat. Toss in the chopped onion and cook until you can smell it, roughly 5 minutes. Mix in the minced garlic, chopped poblano peppers, ground cumin, smoked paprika, chili powder, and a dash of salt and pepper. Continue cooking for 5-10 minutes until the aroma is strong. Add the chicken pieces and pour in 4 cups of chicken broth. Adjust seasoning with more salt and pepper. Cover partially and let it 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.
- Take out the chicken and use two forks to shred it. Blend the cream cheese into the mixture until it is smooth, then add the shredded chicken, drained white beans, salsa verde, and shredded cheddar cheese. Cook for another 5-10 minutes until the cheese has melted. Turn off the heat and mix in the chopped cilantro. If necessary, add more broth to reach the desired consistency.
- Serve the chili in bowls. Garnish as you like with yogurt, cheese, avocado, cilantro, and a sprinkle of lime zest. Enjoy your meal!
- In your slow cooker, combine the chopped onion, garlic, poblano peppers, cumin, paprika, and chili powder. Add the chicken, then pour in 4 cups of chicken broth and the cream cheese. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or on high for 4-5 hours.
- Use two forks to shred the chicken. Stir in the white beans, salsa verde, shredded cheddar, and chopped cilantro.
- Serve the chili in bowls. Garnish as desired with yogurt, cheese, avocado, cilantro, and a sprinkle of lime zest. Enjoy your meal!
Notes
- Consider using a slow cooker to save time. Combine all ingredients (except toppings) and cook on low for 6-7 hours or high for 4-5 hours.
- Soften cream cheese in the microwave for a creamier texture. This ensures smooth blending into the chili mixture.
- Adjust seasoning to taste with more salt, pepper, or hot sauce. Garnish with lime juice for a burst of freshness before serving.
