One Skillet White Chicken Chili Bake

One Skillet White Chicken Chili Bake

Submitted by Shannon D., Edmonton

Original recipe by Half Baked Harvest 


    • 2 tablespoons olive oil
    • 1 medium onion, chopped
    • 4 cloves garlic, minced or grated
    • 3 poblano peppers
    • 2 jalapeños
    • 2 teaspoons cumin
    • 1 teaspoon paprika
    • 1/2 teaspoon chili powder (or more to taste)
    • salt and pepper
    • 8-10 boneless chicken thighs
    • 4-6 cups chicken broth 
    • 4 ounces cream cheese
    • 2 cans white beans, drained
    • 1/2 cup tomatillo salsa
    • 1 cup shredded cheddar cheese
    • 1/2 cup chopped cilantro


  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion and cook until fragrant, about 5 minutes.
  3. Stir in the garlic, jalapenos, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant.
  4. Add the chicken, then stir in 4 cups broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.
  5. Melt the cream cheese in the microwave for 10-15 seconds.
  6. Remove the chicken from the pot and shred using 2 forks.
  7. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa verde, and cheddar cheese.
  8. Cook 5-10 minutes, until the cheese is melted.
  9. Remove from the heat and stir in the cilantro.
  10. Ladle the chili into bowls.

Suggested Toppings

  • Shredded cheese
  • Avocado
  • Jalapenos
  • Tomatoes
  • Lime zest
  • Sour cream
  • Tostada crisps
  • Tortilla strips
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