Smoky White Chicken Chili with Bacon and Beans is a creamy chili recipe that your whole family will love! Made on the stove top with chicken, crispy bacon and lots of vegetables, this chili recipe will have you ready for your next chili cookoff!
Chili is one of my favorite recipes to make. I love how versatile it can be and how you can sneak some vegetables in the mix for picky eaters. This recipe was inspired from a chili that I had at Thompson Island in Rehoboth Beach, Delaware over the holidays. It was on their special menu so it is no longer available but it was one of the best bowls of white chicken chili I have ever had! I knew as soon as I tasted it that I had to try to recreate the recipe at home. Now, I only tried it once so I am not sure if this is identical, however, this is one delicious chicken chili recipe!
If ground meat is more of your chili style, try this Sweet and Spicy Venison Chili. This chili can be made with ground beef, ground turkey, ground chicken or even ground elk. The sweet and spicy combination is a family favorite.
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Chicken Chili with Bacon Details
Flavor: This chili has a smoky and spicy flavor thanks to the poblano peppers and jalapeno.
Time: This White Chicken Chili Recipe can be ready in as little as 40 minutes (including prep time).
Level of Difficulty: Simple! Anyone can make this impressive chili!
Ingredients
- The poblano peppers, yellow onion and jalapeno cook with the bacon giving the chili a salty and smoky flavor.
- Cumin, Paprika, Chili Powder, Salt and Garlic Powder provide a combination of flavors that give this chili a little kick!
- The chicken breast or chicken thighs cook in the chicken broth with all of the seasonings for the juiciest chicken.
- Red Kidney Beans provide more protein in the chili.
- Diced Tomatoes with Green Chilies give the chili a tomato baste while adding some extra spice.
- The Tomato Paste thickens the chili.
- Adding soft Cream Cheese gives the chili a smooth and thick consistency.
- Add your favorite toppings such as Sour Cream, Tortilla Chips, Shredded Cheddar Cheese, Hot Sauce and/or Green Onions for a fun dinner!
See recipe card for quantities.
Substitutions and Variations
- Want less heat in your chili? Use green peppers instead of poblano peppers. Omit the jalapeno. Or use diced tomatoes without the green chiles.
- For a quick cooking chili, use shredded chicken from a rotisserie chicken.
- Don't like kidney beans? Use canned beans that you do like such as black beans, northern white beans or cannellini beans!
- For a smoother and thicker White Chicken Chili, use 8 ounces of cream cheese instead of 4 ounces.
Instructions
Step 1: Heat a large pot over medium high heat. Add chopped bacon, poblano peppers, white onion and jalapeno. Season with cumin, paprika, chili powder, garlic powder and salt. Cook, stirring often, until vegetables are soft about 10 minutes.
Step 2: Add chicken broth and chicken to the pot. Bring broth to a boil. Once boiling, turn heat down to a simmer. Place a lid partially on the pot. Look simmer for 25-30 minutes until chicken is cooked through.
Step 3: Remove chicken and shred. Add chicken back to pot. Pro Tip: Shred with a stand mixer on low speed to make the quickest shredded chicken!
Step 4: Stir in kidney beans, diced tomatoes and cream cheese until smooth. Allow chili to continue to cook for 5 minutes until cream cheese has fully melted. The chili is ready to be served!
Equipment
This chili requires only one pot! Use a thick bottomed pot such as a Dutch oven for this chili. You will also need a large cutting board for chopping vegetables and shredding the chicken.
Storage
If you have leftover chili, allow the chili to cool completely before refrigerating. Store refrigerated in an airtight container for up to 3 days.
I do not recommend freezing the chili due to the cream cheese used. The cream cheese will become grainy and seperated when frozen.
Top tip
Cook the chicken with the chili (i.e. do not use pre-cooked chicken). By cooking the chicken with the spices and vegetables, the chicken stays moist and takes on all of the flavors!
FAQ
There are a few ways to thicken your chili. You can use less chicken broth. If lessening the chicken broth in this White Chicken Chili recipe, I suggest using 3 cups and adding more if needed. There should be enough liquid in the pot for the chicken to cook in. You can also add more tomato paste or more beans. Additionally, thicken the chili by adding cornstarch or flour. To do this, remove some of the liquid from the pot. Add in 1 tablespoon of cornstarch or flour. Whisk together. Add back to the chili. Bring the chili to a boil and turn down to a simmer to let the chili thicken.
Simmer chili for 25-30 minutes while the chicken cooks. The chili will be ready to eat after you stir in the remaining ingredients. If you want to make this ahead of time and serve later in the day, allow chili to simmer for a few hours. The chili will be thicker and more flavorful the longer that it simmers.
I always serve chili with a slice of cornbread or a cornbread muffin to make a full meal. Any piece of good crusty bread will work!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with chili:
📖 Recipe
Smoky White Chicken Chili with Bacon and Beans
Equipment
- Large Dutch Oven or Pot
- Cutting Board
Ingredients
- 3 Bacon Slices
- 1 Yellow Onion Chopped
- 2 Poblano Peppers Chopped
- 1 Jalapeno Chopped
- 2 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili Powder
- Pinch of Salt
- 1 teaspoon Garlic Powder
- 4 cups Chicken Broth
- 1 lb Boneless Chicken Breasts or Thighs Breast or Thighs
- 16 oz Red Kidney Beans Drained and Rinsed
- 14 oz Diced Tomatoes with Green Chiles
- 2 tablespoon Tomato Paste
- 4 oz Cream Cheese
- Green Onions, Cheddar Cheese, Sour Cream, Tortilla Chips for topping
Instructions
- Heat a large Dutch oven over medium high heat. Add the chopped bacon, white onion, poblano peppers and jalapeno. Season with cumin, paprika, chili powder, garlic powder and salt. Cook, stirring often, for 10 minutes until vegetables are soft and fragrant.
- Add chicken broth and chicken. Bring to a boil.
- Once boiling turn heat down to a simmer and partially cover. Cook for 25-30 minutes until chicken is cooked through.
- Remove chicken and shred using two forks. Add chicken back to pot.
- Stir in kidney beans, diced tomatoes and cream cheese until smooth. Stir and continue to cook for 5 more minutes until cream cheese is melted and incorporated into soup.
- Serve chili topped with shredded cheddar cheese, sour cream, tortilla chips and green onions.
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