Creamy White Chicken Chili
This Creamy White Chicken Chili is a one-pot, high-protein meal that’s spicy, creamy, and perfect for chilly nights. Made with tender shredded chicken, white beans, poblano peppers, and cream cheese, this dish is rich, hearty, and easy to prepare. Whether for meal prep or a comforting dinner, this macro-friendly recipe will be your new favorite!
Ingredients
- Protein & Base
- 1 lb boneless skinless chicken breasts (or thighs)
- 2 cups low-sodium chicken broth
- 1 can 15 oz Great Northern beans, drained and rinsed
- 1 can 4 oz diced green chilies
- Aromatics & Vegetables
- 1 small onion diced
- 3 cloves garlic minced
- 1 poblano pepper chopped
- 1 jalapeño diced (remove seeds for milder flavor)
- Spices & Seasonings
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- Creamy & Cheesy Elements
- 4 oz cream cheese softened
- 1 cup shredded sharp cheddar cheese
- Toppings Optional but Recommended!
- Greek yogurt or sour cream
- Sliced avocado
- Fresh cilantro & green onions
- Lime wedges
- Tortilla chips or beer bread for serving
Instructions
- Sauté the Aromatics: Heat a large pot over medium heat. Add a drizzle of olive oil and sauté the onion, garlic, poblano, and jalapeño for 5 minutes until softened and fragrant.
- Add Chicken & Spices: Stir in the chili powder, cumin, paprika, salt, and pepper. Add the chicken breasts and cook for 2 minutes per side to sear.
- Simmer the Chili: Pour in the chicken broth and diced green chilies, then bring to a gentle simmer. Cover and cook for 20–25 minutes, until the chicken is fully cooked and tender.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
- Make It Creamy: Melt the cream cheese in the microwave for 15 seconds, then stir it into the chili. Add the white beans and shredded cheddar cheese, stirring until everything is well combined and creamy.
- Simmer & Serve: Let the chili simmer for 5–10 more minutes. Taste and adjust seasoning if needed.
- Add Toppings & Enjoy! Ladle into bowls and top with Greek yogurt, avocado slices, fresh cilantro, green onions, and a squeeze of lime. Serve with tortilla chips or warm beer bread for dipping!
Notes
- Slow Cooker Method: Sauté the onions, garlic, and peppers first, then transfer everything (except cheese) to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Stir in the cheeses at the end.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Spice Level: Reduce or omit jalapeños for a milder chili. Add extra chili powder or cayenne for more heat.
- Dairy-Free Option: Swap cream cheese for coconut milk and use dairy-free shredded cheese.
- Meal Prep Friendly: Divide into containers for easy lunches. Reheat on the stove or microwave until warmed through.