Description
Creamy White Chicken Chili offers a comforting and flavorful twist on traditional chili. With a velvety broth, tender chicken, smoky roasted poblano peppers, and hearty white beans, this dish delivers subtle heat and sweet-savory notes that are perfect for family dinners or entertaining guests.
Ingredients
Units
Scale
- 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
1. 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.
2. Add Key Ingredients
- Add roasted poblano peppers, shredded chicken, and seasonings (cumin, chili powder, smoked paprika, oregano, and white pepper).
- Stir to coat the ingredients with the spices.
3. Build the Broth
- Pour in the chicken stock and bring the mixture to a gentle simmer.
- Reduce heat to low and stir in the half-and-half and sour cream until smooth.
4. Incorporate Add-ins
- Add white beans, fire-roasted corn, and salsa verde.
- Simmer for 10–15 minutes to allow the flavors to meld.
5. Finish with Cheese
- Stir in shredded cheddar cheese until fully melted and incorporated.
- Adjust seasoning with salt and pepper as needed.
6. Serve and Garnish
- Ladle the chili into bowls.
- Garnish with avocado slices, tortilla chips, fresh cilantro, and lime wedges.