Creamy White Chicken Chili Recipe

This creamy wHite Chicken Chili The recipe is like Mexican street corn and chicken chili had a baby. It’s a comforting bowl of cheesy, hearty goodness filled with poblanos, dill, green chiles, tender chicken and plenty of corn for a great taste. This is a must make for dinner!

Creamy White Chicken Chili

Nothing says comfort food like a bowl of creamy white chicken chili filled with classic Tex-Mex spices! Packed with sweetness from the corn and poblano, and heat from the green chiles, every spoonful is perfectly balanced and festive. You’ll love its thick, silky broth and juicy chicken.

The onions and tender beans are cooked to perfection and add texture. Don’t forget to drizzle with a splash of lime juice if you want a little kick. Topped with fresh avocado and bacon, this hearty chili will be on your table in less than an hour.

Why You’ll Love This Chicken Chili Recipe

This will quickly become a weeknight favorite.

• self made. There’s nothing better than a hearty bowl of homemade chili on a fall night.
• simple. You don’t need to be very skilled to make this recipe. Just prep the ingredients, brown the chicken, stir, and cook everything until ready.
• Be prepared to be friendly. Chop the ingredients and even sauté the chicken and veggies ahead of time, so all you have to do is boil it before dinner.
• family friendly. Add more chicken, more spices and even chop the veggies very small so even kids will be happy to eat it.

what do you need

This chili is packed with the smoky, spicy flavor of your favorite Tex-Mex recipes. Check the recipe card at the bottom of the post for exact quantities.

• avocado oil – Coconut oil and olive oil are great alternatives.
• Boneless skinless chicken breast – You can use chicken with the skin on, but remove the skin before shredding.
• salt and pepper – I prefer kosher or Himalayan salt.
• sweet onion – White onion will work too, but don’t use red onion as it is too spicy.
• garlic cloves – Fresh garlic adds the most flavor, but garlic powder works too.
• poblano pepper – Use fresh or frozen.
• cumin – Taco seasoning is a great swap.
• smoked paprika – Sweet chili peppers also work.
• minced coriander – Feel free to use fresh.
• chicken bone soup – Vegetable soup is a great alternative. I prefer the low sodium version.
• frozen sweet corn – You can also use canned ones.
• Low Sodium Pinto Beans – Homemade or canned beans are fine.
• mild green chili – Fresh serrano or jalapeño peppers are great. Canned chili peppers also work.
• fresh lime juice – Lemon juice is a great substitute.
• fresh cilantro – Don’t switch to parsley as it’s too spicy and refreshing.
• cream cheese – Feel free to use low fat or full fat.
• Cilantro, green onions, avocado, sour cream or corn tortillas – These are decorative options.

How to Make Creamy White Chicken Chili

Once you’ve browned the chicken and sautéed the veggies, bring it to a boil and wait for the cream cheese to melt. Check the recipe card at the bottom of the post for more detailed instructions.

• Prepare chicken. Pat chicken dry on all sides with paper towels. Season with salt and pepper.

• Brown the chicken. Add oil to pan and heat over medium-high heat. Add chicken and cook 3-4 minutes per side or until browned. Remove from heat and set aside.
• Add chilies. Add onions, garlic and poblanos. Sauté all ingredients for 3-5 minutes or until onions are soft.

• Add spices. Add cumin, chili powder, coriander and salt. Stir well until all vegetables are thoroughly coated.
• Pour in the stock. Return chicken to pot and pour in stock. Mix well.
• Let it boil. Cover the pot and bring to a simmer. Let everything cook for 10 minutes or until chicken is cooked through. It should be shredded and no longer pink inside.
• Shred the chicken. Remove chicken from pan and place on cutting board or large container. Carefully shred chicken with two forks.
• Add vegetables. Add corn, beans, green chiles, lime juice, cilantro, and cream cheese. Simmer for 5-7 minutes, stirring until the cream cheese is completely melted. Return chicken to pan and stir well.
• Serve. Remove the pot from the heat. Serve immediately and garnish.

Tips and variation ideas

You can master and improve any Creamy White Chicken Chili recipe with these ingredient tips and swaps.

• Use homemade. If you have a family recipe for homemade chicken or vegetable soup, use it for this chili. It adds great flavor!
• Make it spicy. Add more green chilies or sprinkle with red pepper flakes or cayenne pepper to give the chili a hint of spiciness.
• Add more ingredients. Crushed chicharon, crumbled bacon, tortilla chips and shredded cheese will add more texture to every bite.
• Make it vegetarian. Skip the chicken and chicken broth and add more beans and vegetable broth to make this recipe vegetarian.
• Add more vegetables. Chopped green peppers, diced zucchini, florets of broccoli and spinach will add more nutrients and make the chili more hearty.
• Wait a day This chili is best 1-2 days after making, as the flavors have more time to meld together.
• Exchange proteins. Turkey is a great substitute for chicken, especially if you have leftovers from Thanksgiving.

Food recommendations

This Creamy White Chicken Chili is a hearty dish on its own! If you really want to incorporate it into an appetizer or side dish, I recommend choosing a non-creamy recipe that’s rich in vegetables.For example, my Homemade Salsa Serve with tortillas or wonton slices It’s a crunchy appetizer.mine Avocado Pesto is another option.try mine corn on the cob and Air Fryer Baked Potatoes Vegetarian side dishes.

How to store and reheat extra items

Once completely cooled, refrigerate leftovers in an airtight container for up to 5 days. When placing on the counter to reheat or serve, keep it away from direct heat and sunlight. To reheat, microwave for 30 seconds, stir, then microwave for another 30 seconds or until hot. You can also put it in a pot and heat it over medium-low heat for 8-10 minutes.

More Chicken Dinner Ideas to Try

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