Description
Creamy White Chicken Chili offers a delightful twist on traditional chili, combining a rich, velvety broth with tender chicken, smoky roasted poblano peppers, and hearty white beans. Its perfect balance of creaminess and spice makes it an excellent choice for cozy dinners or entertaining guests.
Ingredients
Units
Scale
- Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- Vegetables and Add-ins:
- 2 poblano peppers, roasted, peeled, and chopped
- 1 cup fire-roasted corn kernels
- 1/2 cup salsa verde
- 1 can (15 oz) white beans (e.g., cannellini), drained and rinsed
- Protein:
- 1 lb chicken breast, cooked and shredded
- Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon white pepper (optional)
- Salt and pepper, to taste
- Liquid Base:
- 2 cups chicken stock
- 1 cup half-and-half
- 1/2 cup sour cream
- Cheese:
- 1 cup shredded cheddar cheese
- Optional Toppings:
- Avocado slices, tortilla chips, fresh cilantro, lime wedges
Instructions
- Prepare the Base:
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 3-4 minutes.
- Stir in garlic and cook for another minute.
- Add Key Ingredients:
- Mix in roasted poblano peppers, shredded chicken, and seasonings (cumin, chili powder, smoked paprika, oregano, white pepper).
- Stir until the ingredients are coated evenly 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 smooth.
- Incorporate Add-ins:
- Add white beans, fire-roasted corn, and salsa verde. Simmer for 10–15 minutes to meld the flavors.
- Finish with Cheese:
- Stir in shredded cheddar cheese until 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: avocado slices, tortilla chips, fresh cilantro, and lime wedges.