Creamy White Chicken Chili

Why You’ll Love This Recipe

• Creamy and satisfying. This recipe is thickened using mostly bean puree. Making it lighter than traditional creamy chili recipes.
• Perfect for meal prep. Heat a warm of chicken chili throughout the week.
• Flavorful and customizable. Top with whatever garnishes you enjoy most!

What’s in Creamy White Chicken Chili Recipe

• Chicken – Boneless skinless chicken breasts, chicken thighs or shredded rotisserie chicken would all work great.
• Oil – This recipe calls for high-quality olive oil.
• Aromatics – You’ll need diced onion and minced garlic for this recipe.
• Vegetables – You’ll need green bell peppers for this recipe. However, corn kernels or red bell pepper would all work.
• Jalapeno – Fresh jalapeno is best. Remove the seeds and veins to reduce the heat. Mince well.
• Spices – Chili powder, cumin, dried oregano, kosher salt, paprika are needed in this chili.
• Broth – You’ll need low sodium chicken broth or vegetable broth for this recipe.
• Beans – Cannellini beans or navy beans work perfectly. Great northern beans would work well too. Be sure to rinse and drain the beans. You will also want to add one cup of the rinsed beans to a food processor and puree them. This helps make the soup thicker without using too much cream.
• Cheese – This recipe calls for softened cream cheese. Cube into small pieces for easy melting. Option to use whipped cream cheese instead. If you see small white flecks in the soup, it needs to simmer longer.
• Lime Juice – This recipe calls for fresh squeezed lime juice.
• Cream – You’ll need a small amount of heavy cream for this soup.
• Optional Garnishes – Lime wedges, cilantro, shredded cheese, avocado, sour cream, tortilla chips.

Expert Tips

• Cooked chicken should reach 165 degree Fahrenheit to ensure doneness.
• Cubing the cream cheese allows it to melt more easily into the chili. Option to use whipped cream cheese instead. If you see small white specks in the soup, it needs more time to simmer. You can also use a whisk to gently combine the cream cheese into the broth.
• If the soup begins to get too thick, add more low sodium chicken broth.
• Finally, this chili recipe requires you to puree some of the beans in a food processor. This step thickens the chili without having to use a lot of heavy cream.

How to Make

Shred Cooked Chicken

• Shred cooked chicken breasts and set it aside.

Prepare the Beans

• In a food processor, add 1 cup of rinsed and drained cannellini beans. Buzz until smooth and creamy. Set aside the bean puree for later use.

Make the Chili

• Heat olive oil in a large soup pot. Add the diced onion and minced garlic. Saute until the onions are translucent.
• Next, add the diced green peppers, minced jalapeno and spices. Including cumin, dried oregano, chili powder, paprika and kosher salt to taste. Sauté for 4-5 minutes stirring frequently.
• Deglaze the pan with low sodium chicken broth. Next, add the pureed beans and remaining whole beans to the soup. Stir well.
• Then, add the cubed cream cheese. Once the cheese is fully melted, add the shredded chicken and lime juice. Stir well.
• Once the soup is well combined, add the heavy cream and simmer for a few more minutes.
• Top with preferred garnishes. Some ideas include, shredded cheese, cilantro, sliced avocado, sour cream and tortilla chips.

Storage

• Store any leftovers in a covered container in the refrigerator for three to four days. Reheat in the microwave until warmed through.

Frequently Asked Questions

Other Soup Recipes to Consider Trying

• Kale and White Bean Soup
• Easy Vegetable Soup
• Garlic Ginger Soup