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Clean recipe · halfbakedharvest.com

Creamy White Chicken Chili

Spicy, creamy, and so delicious. Add a side of beer bread for the perfect bowl to warm up to on a cold fall/winter day!

Original recipe: halfbakedharvest.com

Yield:
6 servings
Prep:
15 min
Cook:
30 min
Total:
45 min
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Creamy White Chicken Chili

Ingredients

  1. 2 tablespoons extra virgin olive oil
  2. 1 medium yellow onion, chopped
  3. 4 cloves garlic, minced or grated
  4. 2 poblano peppers, seeded and chopped
  5. 1 jalapeño, seeded, if desired and chopped
  6. 2 teaspoons ground cumin
  7. 1 teaspoon smoked paprika
  8. 1/2 teaspoon chili powder
  9. kosher salt and black pepper
  10. 1 pound boneless, skinless, chicken breasts or thighs
  11. 4-6 cups low-sodium chicken broth
  12. 4 ounces cream cheese, at room temperature
  13. 1 can white beans, drained
  14. 1/2 cup salsa verde
  15. 1 cup shredded cheddar cheese
  16. 1/2 cup fresh cilantro, chopped
  17. avocado, cheddar cheese, and yogurt, for serving
  18. lime zest and juice, for serving

Instructions

  1. 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
  2. Melt the cream cheese in the microwave for 10-15 seconds
  3. 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
  4. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy

  5. 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
  6. Cover and cook on low for 6-7 hours or high for 4-5 hours
  7. Shred the chicken using two forks. Stir in the white beans, salsa verde, cheddar, and cilantro
  8. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl. Eat and enjoy