Can I make white chicken chili without cream cheese?

Yes, you can substitute cream cheese with Greek yogurt, sour cream, or coconut cream. While it changes the texture slightly, it still delivers a rich, velvety chili. For a dairy-free option, cashew cream is a great substitute.

How can I thicken my white chicken chili?

Here are a few ways: -Mash some white beans before adding -Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) -Let the chili simmer uncovered for 10–15 minutes Thicker chili = more body, better dipping.

What type of beans should I use?

Cannellini beans, great northern beans, or navy beans all work well. They’re soft, creamy, and mild in flavor—perfect for absorbing spices and broth. Canned beans save time, but you can use cooked dried beans if you plan ahead.

Can I make it spicy or mild?

Absolutely. For mild chili , skip the jalapeño or use only half. For spicy , add extra peppers, hot sauce, or even a diced serrano. Taste as you go—it’s all about balance.

Creamy White Chicken Chili – Best Recipe to Try This Week

Name: Creamy White Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, chopped; 4 cloves garlic, minced or grated; 2 poblano peppers, seeded and chopped; 1 jalapeño, seeded and chopped (optional); 2 teaspoons ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; Kosher salt and black pepper, to taste; 1 pound boneless, skinless chicken breasts or thighs; 4-6 cups low-sodium chicken broth; 4 ounces cream cheese, at room temperature; 1 can white beans, drained; 1/2 cup salsa verde; 1 cup shredded cheddar cheese; 1/2 cup fresh cilantro, chopped; Avocado, cheddar cheese, and yogurt, for serving; Lime zest and juice, for serving

Creamy White Chicken Chili

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This Creamy White Chicken Chili is a rich, comforting dish made with tender shredded chicken, white beans, poblano peppers, and a creamy broth. Perfect for chilly nights, it’s easy to make on the stovetop or in a slow cooker and customizable with a variety of toppings.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop or Slow Cooker
Cuisine: American
Diet: Gluten Free

Ingredients

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced or grated
2 poblano peppers, seeded and chopped
1 jalapeño, seeded and chopped (optional)
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Kosher salt and black pepper, to taste
1 pound boneless, skinless chicken breasts or thighs
4-6 cups low-sodium chicken broth
4 ounces cream cheese, at room temperature
1 can white beans, drained
1/2 cup salsa verde
1 cup shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Avocado, cheddar cheese, and yogurt, for serving
Lime zest and juice, for serving

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and cook until fragrant, about 5 minutes.
Stir in garlic, poblano peppers, jalapeño, cumin, paprika, chili powder, salt, and pepper. Cook 5-10 minutes until very fragrant.
Add chicken and 4 cups of broth. Cover partially and simmer over medium-low heat for 20 minutes or until chicken is fully cooked.
While chicken cooks, melt the cream cheese in the microwave for 10–15 seconds.
Remove chicken from the pot and shred with two forks.
Stir the melted cream cheese into the chili until smooth.
Add shredded chicken, white beans, salsa verde, and cheddar cheese. Cook for another 5–10 minutes until heated through and cheese is melted.
Remove from heat and stir in chopped cilantro. Add more broth if needed for desired consistency.
Ladle into bowls and top with avocado, yogurt or sour cream, additional cheese, cilantro, green onions, and lime zest.

Notes

For a dairy-free version, substitute cream cheese with cashew cream and omit cheddar or use vegan cheese.
To make it spicier, add extra jalapeños or a pinch of red pepper flakes.
For thicker chili, mash some of the beans or add a cornstarch slurry.
This chili freezes well for up to 3 months.

Find it online: https://recipeshots.com/creamy-white-chicken-chili-recipe/