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
Scale
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
