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Creamy White Chicken Chili Recipe

Creamy White Chicken Chili Recipe - Easy Comfort Food Recipes

Imagine a chilly evening when the last rays of sun fade into dusk. There you are, snug in your kitchen, ready to whip up something warm and satisfying. That's where creamy white chicken chili steps in like your reliable best friend. Rich, comforting, and utterly delicious, it tantalizes every taste bud.
The beauty of creamy white chicken chili lies in its versatility. You can adapt it to suit your tastes and dietary needs. Perfect for family dinners or fun gatherings, it’s a dish that allows you to gather around the table. So, let’s dive deep into this velvety bowl of goodness and satisfy your taste for deliciousness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced or grated
  • 2 poblano peppers, deseeded and chopped
  • 1 jalapeño, deseeded if preferred
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly cracked black pepper, to taste
  • 4-6 cups low-sodium chicken stock
  • 4 ounces cream cheese, softened
  • 1 can white beans, drained and rinsed
  • 1/2 cup salsa verde
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup fresh cilantro, chopped
  • 1 and Zest juice of lime, for serving
  • Sliced avocado, extra cheddar cheese, and yogurt, for serving
  • 1/4 teaspoon ground coriander adds citrusy depth

Method
 

Step 1: Sauté the Chicken
  1. In a large pot, heat the olive oil over medium heat. Season the chicken with salt and pepper. Once the oil is hot, add the chicken to the pot. Cook it until golden brown on both sides. This process usually takes about 5-7 minutes. Remove it from the pot and set it aside.
Step 2: Cook the Aromatics
  1. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Toss in minced garlic and stir for an extra minute until fragrant. The aroma will fill your kitchen nicely.
Step 3: Add the Peppers and Spices
  1. Next, add the chopped poblano and jalapeño peppers, cooking for another 3-4 minutes. Now sprinkle in the ground cumin, smoked paprika, chili powder, and ground coriander. Stir well to let those spices bloom and add depth to your dish.
Step 4: Incorporate the Chicken Stock and Chicken
  1. Return the seared chicken to the pot. Pour in 4 cups of chicken stock and bring the mixture to a gentle boil. You can add more stock if you prefer a thinner consistency. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes.
Step 5: Add the Creamy Elements
  1. After simmering, shred the chicken with two forks. Stir in the softened cream cheese and salsa verde until fully combined. Then, add the white beans and shredded cheddar cheese, mixing everything together until the cheese is melted.
Step 6: Finish with Fresh Ingredients
  1. Fold in the chopped cilantro and lime juice right before serving. These fresh elements brighten the dish, giving it that nice kick.

Notes

  • Use leftover chicken: Pulled rotisserie chicken works perfectly and saves time.
  • Adjust the heat: Feel free to leave out the jalapeño if you prefer a milder dish.
  • Experiment with beans: White beans are ideal, but you can mix in black beans or kidney beans for an exciting twist.
  • Add more veggies: For extra nutrition, incorporate corn, spinach, or zucchini.
  • Garnish well: Top your chili with fresh avocado, additional cheese, and a dollop of yogurt for extra creaminess.