Description
This Delicious Creamy Chicken Chili is a comforting and flavorful dish featuring tender chicken simmered with poblano and jalapeño peppers, creamy cheese, and a blend of spices. The chili combines the heat of chili powder and smoked paprika with the richness of cream cheese and cheddar, making it a perfect warm meal for cold days. Enhanced with salsa verde, white beans, and fresh cilantro, this chili is both hearty and creamy, topped with avocado, extra cheddar, and a dollop of yogurt for a delightful finish.
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 Liquid
- 1 pound boneless, skinless chicken breasts or thighs
- 4-6 cups low-sodium chicken broth
Creamy Additions and Toppings
- 4 ounces cream cheese, at room temperature
- 1 can white beans, drained
- 1/2 cup salsa verde
- 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 turns translucent, about 5-7 minutes.
- Add spices: Stir in the ground cumin, smoked paprika, chili powder, salt, and black pepper, cooking for another minute until fragrant to build the chili’s base flavor.
- Add chicken and broth: Place the chicken breasts or thighs into the pot and pour in 4 cups of low-sodium chicken broth. Bring to a simmer, cover, and cook for about 20-25 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the pot, shred it using two forks, and 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 has thickened 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 nicely, making the chili creamy and flavorful.
- Serve: Ladle the creamy chicken chili into bowls and top with avocado slices, additional shredded cheddar, a dollop of yogurt, and a sprinkle of lime zest and a squeeze of lime juice to brighten the flavors.
Notes
- This chili is spicy and creamy, perfect as a warming meal during cold fall or winter days.
- For a milder version, reduce or omit the jalapeño pepper.
- Serve alongside beer bread or cornbread for a complete hearty meal.
- Leftovers keep well in the refrigerator for up to 3 days and also freeze well.
Nutrition
- Serving Size: 1 cup
- Calories: 547 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 90 mg
