Description
Creamy White Chicken Chili offers a comforting twist on traditional chili, featuring a creamy, velvety broth complemented by tender chicken, smoky roasted poblano peppers, and hearty white beans. The subtle heat and sweet-savory flavors make it a favorite for cozy family dinners or entertaining guests.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 lb chicken breast, cooked and shredded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon white pepper (optional)
- 2 cups chicken stock
- 1 cup half-and-half
- 1/2 cup sour cream
- 1 can (15 oz) white beans (e.g., cannellini), drained and rinsed
- 1 cup fire-roasted corn kernels
- 1/2 cup salsa verde
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Toppings: avocado slices, tortilla chips, fresh cilantro, lime wedges
Instructions
- Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic and cook for another minute. - Add Key Ingredients:
Incorporate roasted poblano peppers, shredded chicken, and seasonings (cumin, chili powder, smoked paprika, oregano, and white pepper). Stir until the ingredients are well coated with spices. - Build the Broth:
Pour in the chicken stock and bring to a gentle simmer. Reduce heat to low and stir in the half-and-half and sour cream until the mixture is smooth. - Incorporate the Add-ins:
Add white beans, fire-roasted corn, and salsa verde. Simmer for 10–15 minutes, allowing the flavors to meld together. - Finish with Cheese:
Stir in shredded cheddar cheese until fully melted and incorporated. Adjust seasoning with salt and pepper as needed. - Serve and Garnish:
Ladle the chili into bowls and top with your favorite garnishes, such as avocado slices, tortilla chips, fresh cilantro, and lime wedges.