Crowd-Pleasing White Chicken Chili for Game Day

When it comes to Super Bowl party food, there are the snacks that get picked at, and then there are the legends, the dishes that people gather around, the ones that are gone before the third quarter even starts. Let me introduce you to the new MVP of your game day spread: this incredibly Creamy and Spicy White Chicken Chili. It’s got all the hearty, soulful comfort of a classic chili but with a bright, creamy, and exciting twist that is absolutely perfect for feeding a crowd.

Forget thin, brothy soups. This is a robust, satisfying one-pot meal. We build layers of flavor right from the start, browning the chicken and sautéing a trio of peppers and onions until they’re sweet and fragrant. The broth is simmered with smoky green chiles and a perfect blend of spices, but the real magic happens at the end. A block of chive and onion cream cheese is melted right into the pot, transforming the entire dish into the most luscious, velvety, and tangy chili you have ever tasted. It’s a genius trick that creates a five-star result with weeknight-level effort.

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Why This Chili is Your New Game Day Go-To

This isn’t just another chili recipe; it’s the one that will have your guests raving. It’s hearty, delicious, and perfectly designed for a party. Here’s why:

• Incredibly Creamy Without a Roux: The secret ingredient of softened cream cheese melts into the broth, creating a luscious, velvety texture that is absolutely foolproof and ridiculously delicious.
• Packed with Layers of Flavor: From the seared chicken and sautéed peppers to the smoky green chiles and a perfect blend of spices, this chili tastes like it simmered for hours.
• A Perfect “Toppings Bar” Meal: This chili is a fantastic base for a build-your-own bowl bar! Set out sour cream, cheese, cilantro, and tortilla strips and let your guests customize their perfect bowl.
• Hearty and Satisfying: Loaded with tender shredded chicken and three cans of beans, this is a truly substantial meal that will keep your hungry crowd happy and full.
• Quick Enough for a Weeknight: While it has slow-simmered taste, this entire one-pot meal comes together in under an hour, making it as practical as it is delicious.

Recipe Snapshot

Your Shopping List for This Winning Chili

This impressive dinner comes together with a beautiful array of fresh and powerful pantry staples.

→ For the White Chicken Chili

• 3 (8 oz) boneless skinless chicken breasts → Cut into large pieces for easy shredding later.
• 1 medium onion, 1 medium poblano, 1 medium jalapeno pepper → The flavorful trio of peppers and onions that builds the base.
• 2 Tbsp vegetable oil → For sautéing.
• 3 cloves garlic → Freshly minced is best.
• 1 (32 oz) low-sodium chicken stock → The flavorful liquid base of our soup.

→ For the Toppings Bar

• Lime wedges, shredded cheddar cheese, sliced jalapeno, extra cilantro, sour cream, and tortilla strips.

Let’s Get Cooking! Your One-Pot Guide

Ready to create the most delicious and comforting chili? Let’s get that pot heated!

Part 1: Build the Flavor Base

1. Sear the Chicken: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook for 1-2 minutes per side, just to get a light brown sear. It won’t be cooked through. Remove the chicken to a plate.
2. Sauté the Vegetables: To the same pot, add the diced onion, poblano, and jalapeno. Cook, stirring, until they have softened and are beginning to brown. Add the minced garlic and cook for one more minute until fragrant. Scrape up any browned bits from the bottom of the pot.

Part 2: Simmer and Shred

3. Combine and Simmer: To the pot with the vegetables, add the chicken stock, drained navy beans, canned green chiles, and all the spices: cumin, garlic salt, lemon pepper, oregano, and red pepper flakes. Stir well.
4. Cook the Chicken: Return the seared chicken to the pot. Bring everything to a boil, then reduce the heat to low and let it simmer, uncovered, for 30 minutes.
5. Shred the Chicken: Use tongs to remove the cooked chicken pieces from the pot. On a cutting board, use two forks to easily pull the tender chicken apart into shreds.

Part 3: The Creamy Finish

6. Make it Creamy: Add half (4 oz) of the softened chive and onion cream cheese and the 2 tablespoons of chopped cilantro to the pot. Let it simmer gently, stirring, until the cream cheese has completely melted into the broth, creating a luscious, creamy sauce.
7. Final Touches: Add the shredded chicken back to the pot and stir to distribute it evenly. Give the chili a taste; if you’d like it even thicker and creamier, stir in the remaining cream cheese until it melts.
8. Serve: Ladle the hot, creamy chili into bowls and serve with a fun spread of all your favorite toppings!

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Creamy White Chicken Chili with Cream Cheese

This Creamy White Chicken Chili is the ultimate game day comfort food! Tender shredded chicken, three kinds of peppers, and hearty beans are simmered in a savory broth made incredibly luscious with a secret ingredient: chive and onion cream cheese!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Main Course, Poultry, Soup

Cuisine: American, Southern

Calories: 493

Ingredients Equipment Method Notes

Ingredients

  

• 3 (8 oz) boneless skinless chicken breasts each piece cut into 3 pieces
• 1 medium onion, diced
• 1 medium poblano, seeded and diced
• 1 medium jalapeno pepper, seeded and diced
• 2 Tbsp vegetable oil
• 3 cloves garlic, minced
• 1 (32 oz) low sodium chicken stock
• 3 (15 oz) cans navy beans, drained
• 2 (4 oz) cans chopped green chiles undrained
• 1 Tbsp ground cumin
• 1 1/2 tsp garlic salt
• 1 tsp lemon pepper
• 1 tsp Mexican oregano
• 1 tsp crushed red pepper flakes
• 1 (8 ounce) container chive and onion cream cheese, softened
• 2 Tbsp chopped fresh cilantro plus additional for garnishing

For Serving

• as needed lime wedges, shredded cheddar cheese, sliced jalapeno, cilantro, sour cream, tortilla strips

Equipment

• Large Pot or Dutch Oven
• Knife
• Cutting Board

Method

 

1. In a large pot or Dutch oven, heat oil over medium-high heat. Brown the chicken for 1-2 minutes per side. Remove to a platter.
2. To the same pot, add the onion, poblano, and jalapeno. Cook until softened. Add the garlic and cook for 1 minute more until fragrant.
3. To the pot, add broth, beans, green chiles, cumin, garlic salt, lemon pepper, oregano, and red pepper flakes. Mix well. Return the chicken to the pot and bring to a boil.
4. Reduce heat to low and simmer, uncovered, for 30 minutes.
5. Remove the chicken from the pot and shred it with two forks.
6. Add ½ of the softened cream cheese and the chopped cilantro to the pot. Simmer gently, stirring, until the cream cheese is completely melted.
7. Add the shredded chicken back to the pot. Test for thickness, adding the remaining cream cheese only if a thicker consistency is desired.
8. Serve hot with your favorite toppings like lime wedges, sour cream, shredded cheese, and tortilla strips.

Notes

Cream Cheese is Key: The chive and onion cream cheese is the secret to an incredibly creamy and flavorful broth with zero effort. Ensure it’s softened for easy melting.

Toppings Bar: For a party, set up all the garnishes in small bowls to create a fun, customizable chili bar for your guests.

Slow Cooker Option: Brown the chicken and sauté the veggies on the stovetop first, then transfer everything (except cream cheese and cilantro) to a slow cooker and cook on low for 4-6 hours. Stir in the cream cheese and cilantro at the end.

WiseRecipes’ Top Tips for Perfect Chili

These simple secrets will ensure your white chicken chili is a flawless, flavorful triumph.

1. Don’t Skip Searing the Chicken. Taking just a couple of minutes to get a golden-brown crust on the chicken before simmering builds a huge foundation of savory, caramelized flavor that you can’t get otherwise.
2. Use Softened Cream Cheese. For the creamiest, most seamless sauce, make sure your cream cheese is softened to room temperature. This helps it melt quickly and evenly into the hot broth without clumping.
3. Control the Creaminess. The recipe’s method of adding the cream cheese in two stages is genius. Start with half, and only add the rest if you want an even thicker, more decadent chili. This lets you customize the richness to your liking.
4. The Toppings Are Half the Fun! A great chili is a canvas for toppings. For a party, setting up a “toppings bar” with small bowls of cheese, sour cream, cilantro, jalapeños, and crunchy tortilla strips is a fantastic way to let guests create their own perfect bowl.
5. Don’t Be Afraid of the Peppers. Poblano peppers are incredibly flavorful with a very mild heat. Seeding the jalapeno also removes most of its spice. Together, they add a wonderful, complex pepper flavor without making the chili overwhelmingly hot.

Keep It Cozy! Storing and Reheating

This chili is a meal prepper’s dream, as the flavors get even better the next day.

• Refrigerator: Once cooled, store the chili in an airtight container in the refrigerator for up to 4 days. Keep the toppings separate and add them fresh when you serve.
• Freezer: This chili freezes beautifully! Let it cool completely, then portion it into freezer-safe containers. It will keep for up to 3 months. Let it thaw in the refrigerator overnight before reheating on the stovetop.

FAQs: Your White Chicken Chili Questions, Answered!

Can I use a different kind of bean?

Yes! While navy beans are great for their creamy texture, you can easily substitute them with cannellini beans (white kidney beans) or Great Northern beans. A mix would also be delicious.

Can I make this in a slow cooker?

Absolutely! Complete steps 1 and 2 (searing the chicken and sautéing the veggies) in a skillet on the stovetop. Then, transfer that mixture to your slow cooker along with the broth, beans, chiles, and spices. Cook on low for 4-6 hours. Shred the chicken and stir in the cream cheese and cilantro during the last 30 minutes of cooking.

Can I use chicken thighs instead of breasts?

Of course! Boneless, skinless chicken thighs would be incredibly moist and flavorful in this recipe. The cooking time for simmering them whole should be about the same.

What is Mexican oregano? Is it different?

Yes, Mexican oregano has a more citrusy and earthy flavor than its Mediterranean counterpart. If you can’t find it, you can use regular dried oregano, but Mexican oregano adds a wonderful, authentic touch to this dish.

Final Thoughts: Your New Game Day Tradition

There is nothing more satisfying than a big, comforting pot of chili that can feed a crowd and make everyone happy. This Creamy White Chicken Chili is a perfect, modern twist on a classic that is packed with flavor, protein, and personality. It’s a dish that will warm you from the inside out and is guaranteed to be the MVP of your Super Bowl party. Happy Cooking!