Description
Creamy White Chicken Chili is a comforting dish perfect for chilly days or cozy evenings. It combines tender chicken, smoky roasted poblano peppers, hearty white beans, and a rich, creamy broth for a satisfying and flavorful meal. Its versatility allows for easy customization, making it a favorite for family dinners or gatherings.
Ingredients
Units
Scale
- Protein & Beans
- 1 lb chicken breast or thighs, cooked and shredded
- 2 cans white beans (cannellini or navy beans), drained and rinsed
- Vegetables
- 2 poblano peppers, roasted, peeled, and chopped
- 1 cup fire-roasted corn kernels
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- Broth
- 4 cups chicken stock
- 1 cup half-and-half
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- Seasonings
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp white pepper
- Salt to taste
- Enhancements
- 1/2 cup salsa verde
- 1 tbsp olive oil for sautéing
- Optional Toppings
- Diced avocado
- Fresh cilantro
- Crushed tortilla chips
- Lime wedges
Instructions
- Prepare the Base:
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant and translucent. Add roasted poblano peppers and cook for an additional minute. - Combine Ingredients:
Stir in chicken stock, salsa verde, cumin, chili powder, smoked paprika, oregano, and white pepper. Bring to a gentle simmer. - Add Protein & Beans:
Add shredded chicken and white beans to the pot. Stir to combine, and let the mixture simmer for about 10 minutes, allowing the flavors to meld. - Incorporate the Creamy Elements:
Lower the heat and stir in half-and-half, sour cream, and shredded cheddar cheese. Stir until the cheese is melted and the broth is creamy. Season with salt to taste. - Finish with Corn:
Fold in fire-roasted corn kernels and cook for another 2-3 minutes. - Serve:
Ladle the chili into bowls and garnish with your choice of toppings. Serve warm with cornbread or crusty bread on the side.