Description
This delicious creamy chicken chili combines tender chicken, smoky poblano peppers, and creamy cheese for a comforting, flavorful bowl. Enhanced with cumin, smoked paprika, and a hint of jalapeño heat, this chili is perfect for chilly days. It’s rich, hearty, and topped off with fresh cilantro, avocado, and a squeeze of lime for brightness, making it a satisfying meal that’s easy to prepare and sure to please any crowd.
Ingredients
Scale
Base Ingredients
- 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 if desired, and chopped
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Kosher salt and black pepper, to taste
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
Toppings & Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- Avocado, for serving
- Additional shredded cheddar cheese, for serving
- Plain yogurt, for serving
- Lime zest and lime 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, garlic, poblano peppers, and jalapeño. Sauté until the onions and peppers are soft and fragrant, about 5-7 minutes.
- Add Spices and Chicken: Stir in ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Mix well to coat the vegetables. Add the chicken breasts or thighs, and sear until lightly browned on all sides, about 4-5 minutes per side.
- Add Broth and Simmer: Pour in 4 cups of low-sodium chicken broth, enough to cover the chicken. Bring to a simmer, then reduce heat to low, cover the pot, and cook until the chicken is fully cooked and tender, about 20 minutes. Add more broth if needed for desired consistency.
- Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Cream Cheese, Beans, and Salsa Verde: Stir in the cream cheese until melted and fully incorporated, creating a creamy texture. Add the drained white beans and salsa verde. Simmer for an additional 5 minutes to heat through and meld flavors.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper if needed. Serve the chili hot, topped with shredded cheddar cheese, chopped fresh cilantro, avocado slices, a dollop of plain yogurt, and a sprinkle of lime zest and juice for a bright finish.
Notes
- Spicy, creamy, and incredibly delicious—perfect for chilly fall or winter days.
- Serve with a side of beer bread for a hearty, comforting meal.
- For a milder chili, remove jalapeño seeds or omit the jalapeño entirely.
- This recipe is great for meal prep and tastes even better the next day.
- Use chicken thighs for extra moisture and flavor, or breasts for a leaner option.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 547 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 45 g
- Cholesterol: 110 mg
