White Chicken Chili

Continuing with the theme of Fall Favorites, nothing screams the change of seasons like chili! As the chill of autumn settles in, there’s nothing quite like a comforting bowl of chili to warm you up from the inside out. If you’re looking for a twist on the classic recipe, this white chicken chili is the perfect choice! With tender chicken, hearty white beans, and a blend of spices and peppers that pack a flavorful punch, it’s both satisfying and easy to make. Whether you’re hosting a gathering or simply craving a cozy night in, this dish will quickly become a favorite.

When it Gets Chilly – Eat Something Spicy!

There’s something incredibly satisfying about a bowl of spicy chili, especially on a chilly day (hence the name!). The way the heat from the spices and peppers warms you from the inside out is pure comfort. This year, our garden has flourished with an abundance of jalapeños, serrano peppers, and ghost peppers. Although sometimes intimidating, there’s no better way to showcase their vibrant flavors and intense heat than in a balanced chili. We also use these peppers in our salsa verde (used here) – keep an eye out for that recipe later!

Cream cheese is a game-changer in white chicken chili, providing a delightful counterbalance to the heat of the peppers. As the spicy peppers kick in, the richness of the cream cheese helps to mellow the intensity. This luscious ingredient not only adds a velvety texture to the chili but also enhances its overall depth. The spices can then shine without overwhelming or blowing out the palate. The result is a comforting dish where each spoonful delivers a perfect balance of heat and creaminess, making it an irresistible choice for chili lovers seeking that ideal flavor combination.

One of the greatest benefits of chili is its versatility, allowing for endless customization to suit individual tastes and preferences. You can easily adjust the base ingredients, swapping proteins like chicken, beef, or plant-based options, and incorporating a variety of beans and vegetables. The spice level is equally adaptable; from mild flavors that are family-friendly to fiery heat for those who crave a challenge. This flexibility makes chili not only a comforting meal but also a canvas for creativity.

How Do You Make White Chicken Chili?

White Chicken Chili

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

500

kcal

As the chill of autumn settles in, there’s nothing quite like a comforting bowl of chili to warm you up. If you’re looking for a twist on the classic recipe, this white chicken chili is the perfect choice! With tender chicken, hearty white beans, and a blend of spices and peppers that pack a flavorful punch, it’s both satisfying and easy to make.

Ingredients

• 3 Tbsp extra virgin olive oil

• 1 sweet onion

• 1 head of garlic (minced)

• 3 poblano peppers (seeded and chopped)

• 2 jalapeños (seeded and chopped)

• 1 Hungarian wax pepper (optional – seeded and chopped)

• 1-2 ghost peppers (optional – seeded and chopped)

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1 tsp chili powder

• 1 Tbsp salt

• 1/2 Tbsp black pepper

• 2 large chicken breasts

• 4 cups low sodium chicken broth

• 8 oz cream cheese (room temperature)

• 2 15.5 oz can white beans (cannellini or great northern beans, drained and rinsed)

• 1/2 cup salsa verde

• 1 cup shredded sharp cheddar cheese

Directions

• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Add the onion and cook until fragrant and browned (3-5 minutes).
• Add in the garlic, poblano peppers, jalapeños, Hungarian wax pepper, ghost pepper(s), cumin, paprika, chili powder, salt, and pepper. Cook an additional 5-10 minutes until peppers have softened and aroma is extremely fragrant (beware of the spicy fumes!).
• Add the chicken breasts and mix well within the pepper mixture before adding in the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, allowing the chicken to cook fully.
• Remove the chicken breasts and shred in a separate bowl.
• Slightly melt the cream cheese in the microwave (cook for about 30 seconds in 10 second intervals) before adding to the pot. Stir until no clumps are visible.
• Add back the shredded chicken, followed by the white beans and salsa verde.
• Stir in the shredded cheddar cheese. Stir until fully melted and incorporated.
• Allow to simmer and heat everything through for 5 more minutes. Serve and enjoy!

Notes

• The Hungarian wax pepper can have a massive range in spiciness, so I would recommend using a yellow, immature form of the pepper to stay on the lower end if using.
• If you desire a spicier flavor profile, you can use half of the cream cheese.
• I prefer to use the great northern beans for this recipe.