If you’re on the hunt for a comforting, flavorful dish that perfectly balances warmth and creaminess, this Creamy Chicken Chili Recipe is here to steal the show. It’s a delightful twist on classic chili, bringing together tender shredded chicken, mellow poblano peppers, and a luscious blend of cream cheese and cheddar that makes every bite feel like a hug. Whether it’s a busy weeknight or a weekend gathering, this recipe is approachable, satisfying, and sure to become a fast favorite in your kitchen.
Ingredients You’ll Need
Getting your ingredients together for this Creamy Chicken Chili Recipe is much easier than it looks. Each one plays a vital role — from the smoky spices that build deep flavor to the fresh peppers that add just the right amount of heat and color.
- Extra virgin olive oil: Adds richness and helps soften the aromatics for a flavorful base.
- Yellow onion: Provides sweetness and depth once sautéed to translucent perfection.
- Garlic cloves: Brings a punch of savory warmth to balance the creamy elements.
- Poblano peppers: Give a mild smoky heat plus vibrant green color.
- Jalapeño (optional): Adds a sharper kick, perfect if you like your chili with a little fire.
- Ground cumin: Earthy and warm, it’s essential for that classic chili flavor profile.
- Smoked paprika: Lends a subtle smoky undertone that complements the creaminess.
- Chili powder: Amplifies the chili character with mild spice and complexity.
- Kosher salt and black pepper: To season perfectly and bring all flavors into harmony.
- Boneless, skinless chicken breasts or thighs: The tender protein star that soaks up the chili’s flavors beautifully.
- Low-sodium chicken broth: Keeps the chili moist and flavorful without being too salty.
- Cream cheese: The secret to achieving that irresistibly creamy texture and tang.
- White beans: Adds heartiness and a subtle nutty sweetness to the dish.
- Salsa verde: A fresh, zesty touch enhancing brightness and complexity.
- Shredded cheddar cheese: Melts into the chili giving it a rich, cheesy finish.
- Fresh cilantro: Finishing herb that brings a fresh, aromatic pop to every bowl.
- Avocado slices: Creamy and cooling, perfect as a topping to balance the spice.
- Extra shredded cheddar cheese: For garnish and extra indulgence.
- Yogurt: Adds a tangy creaminess when dolloped on top.
- Lime zest and juice: Brightens and elevates all the rich, bold flavors.
How to Make Creamy Chicken Chili Recipe
Step 1: Sauté the Vegetables
Start by heating your olive oil in a large pot over medium heat. Toss in the chopped onion, garlic, poblano peppers, and jalapeño if you’re using it. The goal here is to soften these veggies and coax out their natural sweetness, stirring occasionally until the onions look translucent and the peppers have relaxed, which usually takes about 5 to 7 minutes. This step builds a flavorful foundation that will carry your chili.
Step 2: Spice It Up
Next, sprinkle in the ground cumin, smoked paprika, chili powder, along with salt and black pepper to taste. Stir everything together and let it cook for another minute to release those essential oils and fragrances. This is where your kitchen starts smelling heavenly and you know this chili is going to be special.
Step 3: Add Chicken and Broth
Place the chicken breasts or thighs right into the pot and pour in 4 cups of the low-sodium chicken broth. Bring it all up to a gentle simmer, cover the pot, and let everything cook for 20 to 25 minutes. During this time, the chicken becomes tender and soaks up the aromatic broth, prepping itself for shredding.
Step 4: Shred the Chicken
Once the chicken has cooked through, carefully remove it from the pot and shred it with two forks. There’s something so satisfying about pulling apart this juicy meat. Return the shredded chicken to the pot, mixing it well with the flavorful broth and veggies.
Step 5: Stir in Creaminess and Beans
This is where your Creamy Chicken Chili Recipe starts to get its signature texture. Add the drained white beans, room temperature cream cheese, and salsa verde to the pot. Simmer gently, stirring occasionally, until the cream cheese melts fully and the chili thickens slightly, about five minutes. Your chili should start looking thick, luscious, and inviting.
Step 6: Finish with Cheese and Cilantro
Remove the pot from heat and fold in the shredded cheddar and fresh cilantro. The cheese will melt beautifully into the chili, sealing in the creamy goodness and adding another layer of flavor. The cilantro brings a fresh note that brightens every spoonful.
Step 7: Serve and Enjoy
Ladle this delicious Creamy Chicken Chili Recipe into bowls and top generously with sliced avocado, a little extra shredded cheddar, a dollop of yogurt, and a sprinkle of lime zest and juice. These garnishes bring balance and bursts of flavor that make each bite pure joy.
How to Serve Creamy Chicken Chili Recipe
Garnishes
Topping your chili with avocado slices adds a buttery creaminess that cools down the spices perfectly. The extra cheddar cheese melts slightly into the warmth, while a dollop of yogurt or sour cream adds tang and smoothness. A little lime zest and juice finishes the bowl with a bright, fresh zing that wakes up all the rich flavors inside.
Side Dishes
This chili pairs wonderfully with warm cornbread or crusty bread to soak up every bit of the creamy sauce. A simple mixed green salad or a side of Mexican rice can round out the meal, creating a satisfying, well-balanced plate that’s perfect for any time of year.
Creative Ways to Present
Want to impress guests? Serve the chili inside hollowed-out bell peppers or small bread bowls for an eye-catching presentation. You can also turn leftovers into loaded chili nachos or toss it with pasta for a creamy chili pasta bake. The versatility of the Creamy Chicken Chili Recipe makes it a winner in many different culinary adventures.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, store them in an airtight container in the refrigerator. The chili will keep well for up to 4 days and actually tastes even better as the flavors continue to meld together.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or heavy-duty bags, making it easy to thaw and reheat for a quick, comforting meal. It’ll stay fresh in the freezer for up to 3 months without losing that creamy texture and rich flavor.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent sticking and to help the cream cheese reincorporate smoothly. You can also microwave leftovers covered, stirring halfway through for even heating. If the chili thickens too much, simply add a splash of chicken broth to loosen it up.
FAQs
Can I make this chili spicier?
Absolutely! You can leave the seeds in the jalapeño for extra heat or add a dash of cayenne pepper along with your spices. If you want a smoky punch, chipotle peppers in adobo sauce also work beautifully.
What can I substitute for cream cheese?
If you prefer a different creamy base, sour cream or Greek yogurt work in a pinch, though they may change the flavor slightly. For a non-dairy option, try a cashew cream or blended silken tofu for creaminess without dairy.
Is this recipe freezer-friendly?
Yes, this Creamy Chicken Chili Recipe freezes very well. Just be sure to cool it fully before freezing and reheat gently to preserve the creamy texture and avoid curdling.
Can I use canned chicken instead of fresh?
While fresh chicken is best for shredding and flavor absorption, canned chicken can be used in a pinch. Add it toward the end of cooking to warm through without overcooking.
What’s the best way to serve leftovers?
Leftover chili is delicious served over rice, tucked inside baked potatoes, or even spooned over nachos. You can also stir it into scrambled eggs for a hearty breakfast twist.
Final Thoughts
This Creamy Chicken Chili Recipe is a perfect blend of comforting and vibrant flavors that feels like a warm hug on a chilly day. It’s simple enough for a weeknight but impressive enough for sharing with friends and family. I can’t wait for you to try it and make it your own—once you do, it’s guaranteed to become a staple in your recipe rotation.
Print
Creamy Chicken Chili Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American
Description
This creamy chicken chili recipe is a comforting and flavorful dish featuring tender chicken, poblano and jalapeño peppers, and a rich blend of spices. The chili is thickened with cream cheese and enhanced with white beans and salsa verde, creating a smooth, hearty texture. Topped with shredded cheddar, fresh cilantro, avocado, and a hint of lime, this recipe serves as a perfect meal for chilly evenings or casual gatherings.
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 (optional) and chopped
- 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
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Avocado slices, for serving
- Extra shredded cheddar cheese, for serving
- Yogurt, for serving
- Lime zest and juice, for serving
Instructions
- Prepare the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, poblano peppers, and jalapeño. Sauté until the vegetables soften and the onion becomes translucent, about 5-7 minutes.
- Add spices: Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for another minute until the spices become fragrant, building a flavorful base for the chili.
- Add chicken and broth: Place the chicken breasts or thighs into the pot and pour in 4 cups of low-sodium chicken broth. Bring the mixture to a simmer, cover, and cook for about 20-25 minutes, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken pieces from the pot and shred them using two forks. Return the shredded chicken back into the pot.
- Add beans, cream cheese, and salsa verde: Stir in the drained white beans, room temperature cream cheese, and salsa verde. Simmer gently until the cream cheese has melted and the chili thickens slightly, about 5 minutes.
- Add cheese and cilantro: Remove the pot from heat and stir in the shredded cheddar cheese and chopped cilantro until the cheese melts smoothly, making the chili creamy and flavorful.
- Serve: Ladle the creamy chicken chili into bowls. Top with avocado slices, extra shredded cheddar cheese, a dollop of yogurt, and a sprinkle of lime zest and a squeeze of fresh lime juice to brighten the flavors.
Notes
- You can adjust the heat level by omitting the jalapeño or leaving the seeds in for extra spice.
- Using chicken thighs will yield a juicier and more flavorful chili, but breasts work well too.
- Salsa verde adds a tangy, mildly spicy kick; substitute with your favorite green salsa if desired.
- For a thicker chili, simmer longer after adding cream cheese or reduce broth slightly.
- Leftovers will keep well in the refrigerator for up to 3 days and freeze perfectly for up to 2 months.
