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This hearty White Chicken Chili has become my family's go-to meal on busy weeknights and chilly evenings. The slow cooker does all the work while creating a rich, creamy soup packed with tender chicken, beans, and just the right amount of heat.
I first created this recipe when looking for something different than traditional beef chili. My children were skeptical at first, but now they request this creamy chicken version more than the original red version!
Ingredients
- Boneless skinless chicken breasts: provides lean protein and shreds beautifully after slow cooking
- White cannellini beans: give creaminess and heartiness while adding fiber
- Poblano peppers: add mild heat that builds flavor without overwhelming spiciness
- Diced green chiles: bring authentic southwestern flavor without making the dish too spicy
- Coconut milk or heavy cream: creates silky texture without curdling in the slow cooker
- Cream cheese: optional but adds incredible richness and body to the finished chili
- Corn: adds sweet pops of texture and color throughout the chili
- Spice blend: featuring cumin smoked paprika and chili powder creates depth of flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Cook the diced onion and poblano peppers in olive oil until they become soft and translucent about 3 to 4 minutes. Add the minced garlic and cook just until fragrant approximately one minute more. This initial cooking develops a foundation of flavor that permeates the entire dish.
- Build the Base:
- Transfer the sautéed vegetables to your slow cooker. Add chicken broth beans corn green chiles and all the spices. Stir everything together to create a flavorful cooking liquid for the chicken. The combination of broth and vegetables creates the perfect environment for infusing flavor.
- Cook the Chicken:
- Nestle whole chicken breasts directly into the mixture pushing down to ensure they're fully submerged in the liquid. Cover and cook on high for 4 to 6 hours or on low for 6 to 8 hours. The slow gentle cooking makes the chicken incredibly tender and allows flavors to meld beautifully.
- Finish the Chili:
- Remove the cooked chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and add cream cheese if using and your choice of heavy cream or coconut milk. Stir until everything is well combined and the cream cheese has melted completely. Add additional broth if needed to reach your preferred consistency.
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My absolute favorite part of this recipe is how the poblano peppers infuse the broth with their distinctive flavor. The first time I made this for a neighborhood potluck it disappeared faster than any other dish and I had three requests for the recipe before the night was over!
Make Ahead Options
This White Chicken Chili is perfect for meal prep. You can prepare all ingredients the night before store them in the refrigerator and simply add everything to the slow cooker in the morning. Alternatively prepare the entire recipe then portion it into individual containers for quick lunches or dinners throughout the week. The flavors actually improve after a day in the refrigerator.
Dietary Adaptations
This recipe shines in its flexibility. For dairy free diets use the coconut milk option and skip the cream cheese the soup remains deliciously creamy. To make it lower carb reduce the beans and corn by half. For extra protein add an additional chicken breast. Those watching sodium can use low-sodium chicken broth and rinse the canned beans thoroughly which removes approximately 40% of their sodium content.
Serving Suggestions
White Chicken Chili pairs beautifully with a variety of toppings that add texture contrast and visual appeal. Fresh lime juice brightens the entire dish while sliced avocado adds creamy richness. Crispy tortilla strips or corn chips provide welcome crunch. For a complete meal serve with a simple green salad dressed with lime vinaigrette and warm cornbread on the side. During summer months I love serving this alongside grilled corn on the cob for a southwestern themed dinner.
Troubleshooting Tips
If your chili turns out thinner than preferred there are several easy fixes. Remove a cup of the liquid and beans blend until smooth then return to the pot for instant thickening. Letting the chili simmer uncovered for 15 to 20 minutes after adding the cream will also reduce and thicken the consistency. Conversely if your chili is too thick simply add additional chicken broth until you reach your desired consistency.
Frequently Asked Questions
- → Can I make this chili dairy-free?
Yes, simply use dairy-free cream cheese and coconut milk instead of heavy cream for a creamy, dairy-free result.
- → What toppings work best with this chili?
Popular toppings include shredded cheese, fresh avocado, cilantro, lime juice, jalapeños, or crunchy tortilla strips for added texture.
- → Can I cook this chili in an Instant Pot?
Yes, you can add all ingredients (no sautéing needed) to the Instant Pot, pressure cook on high for 20 minutes, quick release, and finish as directed.
- → How can I freeze this chili for later use?
After cooking, let it cool completely, then store it in an airtight container or freezer bag for up to six months. Thaw overnight and reheat before serving.
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a great option and add additional flavor to the dish. They can be shredded just like breasts.