Go Back
White Chicken Chili Recipe

White Chicken Chili Recipe - Delicious Meal Ideas

There’s something special about a warm bowl of white chicken chili. It’s like a hug in a bowl. Imagine the aroma of sautéed onions, garlic, and peppers wafting through the kitchen as you prepare this delightful dish. It’s comforting, filling, and can be made in no time. Whether it’s a chilly evening or a summer cookout, this dish is sure to impress. 
After many experiments and tweaks to the ingredients, I have honed in on a recipe that is both easy to create and bursting with flavor. Let me take you on a journey of making this creamy, tangy delight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons extra-virgin olive oil or avocado oil for a smooth base
  • 1 medium yellow onion finely diced
  • 4 cloves fresh garlic minced or pressed
  • 2 poblano peppers deseeded and roughly chopped
  • 1 jalapeño pepper chopped, remove seeds for milder heat
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mild chili powder
  • 1/2 teaspoon ground coriander
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups 4–6 low-sodium chicken stock or broth
  • 1 can white beans rinsed and drained
  • 1/2 cup tangy salsa verde
  • 4 ounces cream cheese softened to room temperature
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup fresh cilantro leaves finely chopped
  • 1 tablespoon fresh lime juice
  • Avocado slices, shredded cheddar, and plain Greek yogurt for serving
  • Fresh lime zest for garnish

Method
 

Step 1: Sauté the Aromatics
  1. Start by heating the oil in a large pot over medium heat. You want that oil nice and hot. Add the finely diced yellow onion. Sauté until translucent, usually about five minutes. Trust me when I say this step is crucial. The smell of onions sautéing is enough to make anyone hungry. Next, toss in the minced garlic and both peppers. Cook for an additional three to five minutes until the peppers soften.
Step 2: Add the Spices
  1. Once your vegetables are ready, it’s time to spice things up. Stir in the ground cumin, smoked paprika, chili powder, and coriander. Allow those spices to toast slightly in the hot pot for about a minute. This brings out their deep flavors. Feel free to adjust the spice quantities according to your taste. Don’t be shy!
Step 3: Incorporate the Chicken
  1. Now it’s time to add the stars of the show: the chicken breasts or thighs. Nestle them into the aromatic mixture. Season with salt and pepper, and then pour in the low-sodium chicken stock. Bring everything to a gentle boil. Once at a boil, reduce the heat to low. Cover the pot with a lid and let everything simmer for about 25 minutes. This is what makes the chicken oh-so-tender.
Step 4: Shred the Chicken
  1. After some time, the chicken should easily pull apart with a fork. Remove the chicken from the pot and shred it on a cutting board. Your kitchen is going to smell divine right about now.
Step 5: Bring It All Together
  1. Return the shredded chicken back to the pot. Stir in the drained white beans and tangy salsa verde. Next, add the softened cream cheese, allowing it to melt into the broth. Stir until combined and creamy. It’ll look rich and inviting.
Step 6: Add the Final Touches
  1. To finish, stir in the chopped cilantro and lime juice. This brightens up the entire dish. Once well combined, allow the chili to simmer for an additional five minutes to meld those flavors perfectly.

Notes

  • Use Quality Chicken: Opt for organic or free-range chicken. The flavor will enhance the overall dish.
  • Don’t Rush the Sauté: Taking your time to sauté the vegetables allows flavor to develop. It’s well worth the few extra minutes.
  • Spice Control: Adjust the heat! Remove seeds from the jalapeño for less heat or leave them in for a kick.
  • Cream Cheese Alternatives: If you want a lighter version, consider using Greek yogurt instead of cream cheese or add it as a topping for serving.
  • Make Ahead: This dish tastes even better the next day. Make it a day in advance and let the flavors deepen.