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
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 (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.
