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Creamy White Chicken Chili: 5-Ingredient Easy Recipe

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A comforting, creamy white chicken chili featuring roasted poblano peppers, cream cheese, and simple pantry staples. This forgiving recipe comes together in under 45 minutes and is perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breast
  • 2 large poblano peppers, roasted and peeled
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 small jalapeño pepper, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 4 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) white corn, drained
  • 8 oz cream cheese, softened
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 425°F (220°C). Roast whole poblano peppers on a parchment-lined baking sheet for 20-25 minutes until blistered. Steam in a covered bowl for 10 minutes, then peel, seed, and chop.
  2. In a large Dutch oven or stockpot, heat olive oil over medium heat. Sauté diced onion for 5 minutes until softened.
  3. Add minced garlic and chopped jalapeño; cook for 2 minutes until fragrant.
  4. Stir in cumin and chili powder; cook for 1 minute to toast spices.
  5. Add chicken breasts to the pot, coat in spices, and pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through.
  6. Remove chicken, shred with two forks, and return to the pot.
  7. Stir in black beans and white corn; simmer for 5 minutes.
  8. In a small bowl, whisk softened cream cheese with heavy cream until smooth. Temper by slowly stirring a ladle of hot chili into the cream mixture, then stir back into the pot until fully incorporated.
  9. Stir in roasted poblanos and half of the cilantro. Simmer for 2 minutes more. Season with salt and pepper to taste.
  10. Serve hot, garnished with remaining cilantro, shredded cheese, sour cream, or avocado.

Notes

Roasting the poblanos adds essential smoky flavor. Tempering the cream cheese prevents clumping. This chili tastes better the next day as flavors meld. It can be made in a slow cooker (cook on low 6-7 hours, add cream cheese last 30 mins) or Instant Pot (pressure cook chicken 10 mins, then add remaining ingredients).

Nutrition

Keywords: white chicken chili, creamy chili, roasted poblano peppers, easy dinner, meal prep, gluten-free, comfort food, one pot meal

Find it online: https://tomyumy.com/creamy-white-chicken-chili-5-ingredient-easy-recipe/