Creamy White Chicken Chili

I have never been big on meal prepping. I have wanted to be that person, sure, but the reality is that I get tired of leftovers too quickly for prep to do any good because I have no interest in heating up chicken-and-rice-whatever for the third day in a row. (Or even the second, if I’m being honest.) The exception to this is soup. And while making a big pot of soup (or stew or chili) on a Sunday doesn’t really count as meal-prepping, it’s as close as I’m gonna get, so we’ll go with it. This Creamy White Chicken Chili is one that I’m more than happy to eat throughout the week. It’s filling and sensible food, but it has a creamy, rich broth full of zesty green chili flavor, and it lends itself to being topped in enough ways to keep it from ever feeling boring. (Even after you’ve reheated it for the third time.)

Why You’ll Love This Recipe

This Creamy White Chicken Chili is the ultimate comfort food that combines the heartiness of chili with a smooth, creamy texture. The zesty flavor from the green chilies makes it a delightful experience with every bite. Plus, it’s versatile enough to be customized with your favorite toppings, ensuring that it never feels like the same old meal.

Kitchen Equipment You’ll Need

• Large pot or Dutch oven
• Wooden spoon
• Cutting board
• Chef’s knife
• Measuring spoons
• Forks for shredding chicken

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 lb boneless skinless chicken breast
• 4-6 cups chicken broth
• 2 (14 oz each) cans white beans, drained
• 2 (4 oz each) cans diced green chilies
• 4 oz cream cheese, at room temperature
• Juice of 1 small lime
• Kosher salt and freshly ground black pepper, to taste

For Topping: (Optional)

• Fresh cilantro, chopped
• Tortilla strips
• Shredded cheese
• Lime wedges
• Avocado

Step-by-Step Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until starting to soften, about 5 minutes. Add garlic, chili powder, cumin, paprika, and oregano and cook until fragrant, about 1 minute.
2. Add chicken, season well with salt and pepper, then stir in 4 cups of the chicken broth. Bring to a simmer and let cook until chicken has cooked through, about 15 minutes.
3. Remove chicken from pot and roughly shred with two forks, creating chunks.
4. Stir chicken back into pot, along with the white beans and green chilies.
5. Cube the cream cheese and stir it into the soup until melted. Stir in lime juice, then season to taste with salt and pepper. If a thinner consistency is desired, thin out with more broth.
6. Serve topped with your favorite toppings and enjoy!

Tips for Success

For the best results, make sure your cream cheese is at room temperature before adding it to the chili. This will help it melt smoothly into the broth. Also, feel free to adjust the spices to suit your taste—add more chili powder for a spicier kick or extra lime juice for more tang.

Additional Tips and Variations

If you prefer a thicker chili, mash some of the white beans before adding them to the pot. You can also swap the chicken breast for chicken thighs if you prefer a richer flavor. For a vegetarian version, substitute chicken with extra beans or roasted vegetables.

Nutritional Highlights (Per Serving)

This dish is packed with protein from the chicken and beans, making it a hearty and satisfying meal. The creamy texture comes from the addition of cream cheese, providing a comforting richness without being overly heavy.

Frequently Asked Questions (FAQ)

Can I make this recipe in advance?

Yes, this chili stores well in the refrigerator for up to 4 days. Simply reheat it on the stove or in the microwave before serving.

Can I freeze this chili?

Absolutely! This chili freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.

How can I make this dish spicier?

If you like more heat, consider adding a diced jalapeño with the onion or increasing the amount of chili powder.

Conclusion

This Creamy White Chicken Chili is a delightful dish that is sure to become a staple in your meal rotation. Its comforting flavors and versatility make it perfect for any time of the year. I invite you to try this recipe and share your experiences and creative toppings with us!