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Creamy White Chicken Chili

A bowl of creamy white chicken chili filled with shredded chicken, white beans, corn, and garnished with cilantro and crushed tortilla chips.
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This Creamy White Chicken Chili is a hearty, comforting meal loaded with shredded chicken, white beans, smoky spices, and a rich, velvety texture thanks to cream cheese. It’s perfect for weeknights, meal prep, or feeding a crowd.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium white or yellow onion, chopped
  • 1 poblano pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 3 cups chicken stock
  • 1 cup salsa verde
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 1 package (8 oz) cream cheese, softened
  • 3 cups shredded rotisserie chicken
  • Salt, to taste

Instructions

  1. In a large Dutch oven, heat olive oil over medium heat.
  2. Add chopped onion and poblano pepper. Sauté for about 5 minutes, until softened.
  3. Stir in garlic, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
  4. Pour in chicken stock and salsa verde, scraping the pot’s bottom.
  5. Add the drained cannellini beans and bring the mixture to a simmer. Cook for 10 minutes.
  6. Meanwhile, soften the cream cheese in the microwave for 20–30 seconds.
  7. Mix a ladle of hot broth into the cream cheese until smooth, then stir this back into the pot.
  8. Add shredded chicken and simmer for another 5–10 minutes to heat through.
  9. Adjust salt to taste. Serve hot with desired toppings.

Notes

  • Use half jalapeño and half poblano if you prefer a spicier kick.
  • Add a splash of broth to loosen the chili if it thickens too much after resting.
  • This recipe freezes well for up to 3 months.
  • Top with avocado, cheddar, tortilla strips, cilantro, or scallions for added flavor.

Nutrition

Find it online: https://recipeeasily.com/creamy-white-chicken-chili-recipe/