If you’re on the hunt for a cozy, flavorful meal that hits all the right notes, I have just the thing for you: this Creamy Chicken Chili Recipe. It’s one of those dishes I always keep in my weeknight rotation because it’s hearty, just the right amount of spicy, and super comforting. Plus, it’s pretty straightforward to make and perfect for sharing. Stick around, and I’ll walk you through exactly how to get it just right!
Why You’ll Love This Recipe
- Rich, Layered Flavors: The combination of smoky spices, fresh peppers, and tangy salsa verde creates a complex, comforting taste you’ll want again and again.
- Creamy but Light: Cream cheese adds amazing creaminess without heaviness—perfect for a cozy meal.
- Flexible and Easy: Whether you use chicken breasts or thighs, adjust spiciness, or swap toppings, this recipe adapts effortlessly to your preferences.
- Great for Meal Prep: It freezes well and tastes even better the next day, making it a perfect make-ahead dinner winner.
Ingredients You’ll Need
These ingredients come together to create that signature creamy texture balanced by spicy and fresh notes. When shopping, look for fresh poblano peppers (they add subtle heat and earthiness), and don’t skip the salsa verde—it really brightens the chili.
- Extra virgin olive oil: Use a good quality one for sautéing to add a fruity base flavor.
- Yellow onion: Provides sweetness and body; make sure it’s nicely chopped to soften during cooking.
- Garlic: I love grating my garlic to get that intense flavor without big pieces.
- Poblano peppers: Fresh and mild, they bring a smoky depth without overwhelming heat.
- Jalapeño: Adjust based on your heat tolerance—seeding it tones down the spice.
- Ground cumin: This spice is a must for earthy warmth and a subtle smoky note.
- Smoked paprika: Adds a beautiful smoky aroma without needing a smoker.
- Chili powder: For that foundational chili flavor; a little goes a long way.
- Kosher salt and black pepper: Enhances all the flavors—season thoughtfully.
- Boneless, skinless chicken breasts or thighs: Thighs stay juicier, but breasts work great if you prefer leaner meat.
- Low-sodium chicken broth: Keeps the soup flavorful without excess salt.
- Cream cheese: Makes the chili creamy and luscious; room temperature helps it blend smoothly.
- White beans: Adds texture and protein; drain well to avoid excess liquid.
- Salsa verde: I always keep a jar in the fridge for that punch of tang and freshness.
- Shredded cheddar cheese: Melts perfectly as a topping for that classic melty finish.
- Fresh cilantro: For a herby brightness that balances the richness.
- Avocado, cheddar cheese, and yogurt: Optional toppings I love to customize each bowl’s creaminess and tang.
Variations
This creamy chicken chili recipe is versatile, and I’m all about making it suit what you have on hand or your dietary preferences. Don’t be afraid to tweak it—it’s how I keep it fresh and exciting!
- Spicy Kick: I once doubled the jalapeño and added a pinch of cayenne for a fiery dinner—my heat-loving friends went crazy for it!
- Vegetarian Twist: Swap chicken for extra white beans and roasted sweet potatoes for a hearty meatless version.
- Dairy-Free: Use coconut cream instead of cream cheese for creaminess without dairy, and top with avocado for richness.
- Instant Pot Shortcut: You can cook everything in your pressure cooker for even faster, hands-off chili that’s still creamy and delicious.
How to Make Creamy Chicken Chili Recipe
Step 1: Sauté Your Veggies and Spices
Heat the olive oil in a large pot over medium heat. Once shimmering, toss in the chopped onions and cook until they’re translucent and soft—about 5 minutes. Add the grated garlic, chopped poblanos, and jalapeño next, sautéing until fragrant, roughly 3 minutes. This base really builds the flavor, so don’t rush it. Then sprinkle in the cumin, smoked paprika, chili powder, salt, and pepper. Stir to coat the veggies evenly in the spices—it smells amazing already!
Step 2: Cook the Chicken
Add your chicken breasts or thighs to the pot, nesting them into the veggie-spice mixture. Pour in 4 cups of the chicken broth to cover the chicken partially. Bring to a simmer, then lower the heat and cover. Let it cook for about 20 minutes—or until the chicken is fully cooked through and easy to shred with a fork. If the broth reduces too much, just add a bit more; you want enough liquid for a soup-y consistency.
Step 3: Shred and Stir in the Creaminess
Once the chicken is cooked, transfer it to a cutting board or bowl and shred it into bite-sized pieces. Then stir the cream cheese into the pot—at room temperature, it will melt seamlessly and give the chili that signature creamy texture. Add the shredded chicken back in along with the white beans and salsa verde. Give everything a good mix and simmer on low for another 10 minutes so the flavors meld together perfectly.
Step 4: Final Touches and Serving
Before serving, stir in the chopped fresh cilantro, and adjust seasoning with salt and pepper. Ladle the chili into bowls, sprinkle with shredded cheddar, and finish with your favorite garnishes like diced avocado, a dollop of yogurt, and a squeeze of fresh lime juice and zest. Each bite gets a delightful balance of creamy, spicy, and fresh flavors that I absolutely adore.
Pro Tips for Making Creamy Chicken Chili Recipe
- Room Temperature Cream Cheese: I discovered this trick when I forgot to let it soften—it clumped when cold, but at room temp, it blends smoothly for perfect creaminess.
- Shred Chicken with Two Forks: This simple technique is foolproof and gives you tender, even pieces that absorb flavors better.
- Adjust Broth Gradually: Start with less broth—you can always add more if the chili is too thick while simmering.
- Don’t Skip the Cilantro and Lime: These fresh toppings brighten the chili and balance the rich creaminess perfectly.
How to Serve Creamy Chicken Chili Recipe
Garnishes
I love topping my bowl with ripe avocado slices, a generous sprinkle of shredded cheddar, a dollop of tangy yogurt (plain Greek works great), and a little fresh lime zest and juice. It adds freshness and contrast to the creamy, spicy chili and makes the bowl pop with color and texture.
Side Dishes
For sides, my go-to is a warm slice of beer bread or freshly baked cornbread to scoop up every last bite. A crisp green salad with a bright vinaigrette also pairs nicely to lighten things up.
Creative Ways to Present
Once, I served this Creamy Chicken Chili Recipe in little bread bowls for a cozy fall dinner party—it was a huge hit! You can also set up a chili bar with all the toppings and let guests customize their bowl, which makes for a fun and interactive meal.
Make Ahead and Storage
Storing Leftovers
I store leftover chili in an airtight container in the fridge for up to 4 days. When you’re ready, just reheat gently on the stove over low heat, stirring occasionally to keep that creamy texture intact.
Freezing
This chili freezes like a champ! I portion it into freezer-safe containers, leaving some room for expansion. It keeps well for up to 3 months, making it a perfect meal prep option for busy weeks.
Reheating
To reheat, thaw overnight in the fridge, then warm in a pot on low-medium heat, stirring occasionally. If it thickens too much, splash in a little extra chicken broth or water to loosen it up without losing creaminess.
FAQs
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Can I use frozen chicken for this creamy chicken chili recipe?
Absolutely! Just make sure to fully thaw the chicken before cooking to ensure it cooks evenly and shreds easily. Using frozen chicken straight into the pot can lead to uneven cooking.
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Is it possible to make this recipe vegetarian?
Yes! Swap the chicken for extra beans or roasted veggies like sweet potatoes and zucchini. Using vegetable broth instead of chicken broth will keep the flavors rich and satisfying.
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How spicy is this creamy chicken chili recipe?
It has a moderate level of spice from the poblanos and jalapeño, but you can adjust the heat to your liking by adding or removing seeds or even skipping the jalapeño altogether.
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Can I make this recipe in a slow cooker?
Yes! Brown the veggies and spices first, then transfer everything to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours, adding cream cheese at the end so it melts into the chili smoothly.
Final Thoughts
I absolutely love how this Creamy Chicken Chili Recipe turns out every single time. It’s become a family favorite for cozy nights and casual get-togethers, especially when I want something comforting that doesn’t feel heavy. If you try it, I hope you enjoy the creamy, smoky flavors as much as I do—nothing beats a bowl of chili that feels like a warm hug on a chilly day. Go ahead and make it your own with your favorite toppings and tweaks; I promise it’ll become one of your go-to recipes, just like it did for me.
Print
Creamy Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Chili
- Method: Stovetop
- Cuisine: American
Description
This Delicious Creamy Chicken Chili is a hearty and comforting dish perfect for chilly days. Featuring tender chicken, creamy cheese, and a blend of smoky and spicy flavors from poblano peppers, jalapeño, and a robust spice mix, this chili is elevated with white beans and salsa verde for a unique twist. Topped with fresh cilantro, cheddar cheese, avocado, and a squeeze of lime, it’s a flavorful and satisfying meal that comes together quickly on the stovetop.
Ingredients
Chili Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 jalapeño, seeded and chopped (optional for less heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper, to taste
Chicken and Broth
- 1 pound boneless, skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
Creamy Additions
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Avocado slices, for serving
- Additional shredded cheddar cheese, for serving
- Yogurt, for serving
- Lime zest and juice, for serving
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, poblano peppers, and jalapeño. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
- Add Spices: Stir in the ground cumin, smoked paprika, chili powder, and season with kosher salt and black pepper to taste. Cook for another minute to toast the spices and deepen their flavor.
- Cook Chicken: Place the chicken breasts or thighs in the pot and pour in 4 cups of the low-sodium chicken broth. Bring to a gentle simmer, cover, and cook until the chicken is fully cooked through, about 20-25 minutes.
- Shred Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Creamy and Flavorful Ingredients: Stir in the cream cheese until melted and fully incorporated into the chili. Then add the drained white beans and salsa verde, mixing well. Add more chicken broth if you want a thinner consistency, up to 6 cups total. Simmer for an additional 5 minutes to blend flavors.
- Finish and Garnish: Remove the pot from heat. Stir in half of the shredded cheddar cheese and the chopped cilantro. Ladle the chili into bowls and top each serving with avocado slices, extra cheddar cheese, a dollop of yogurt, and a sprinkle of lime zest and juice.
Notes
- This chili is spicy, creamy, and rich, perfect as a comforting meal during colder months.
- Serve with beer bread or cornbread on the side for a complete hearty meal.
- You can adjust the heat by omitting the jalapeño or leaving seeds in for more spice.
- Use chicken thighs for more moist and flavorful chili, or breasts for a leaner option.
- If cream cheese is not available, sour cream or heavy cream can be substituted but will change the texture slightly.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 547
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 42 g
- Cholesterol: 90 mg
