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Award-Winning White Chicken Chili

Award-Winning White Chicken Chili
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This Award-Winning White Chicken Chili is a cherished family recipe, perfected over dozens of dinners and a blue ribbon winner at a local church cook-off. It's a creamy, hearty, and surprisingly simple dish that offers comfort, nourishment, and a hint of spice. Unlike traditional chilis with heavy tomato bases, this version features a velvety, cream-based broth, balancing rich flavors with healthy ingredients. It's versatile, adaptable for slow cooker, pressure cooker, or stovetop, and its mild heat makes it kid-friendly. This chili provides plenty of protein from tender chicken and creamy beans, making it satisfying and perfect for meal prep as it freezes beautifully.

Ingredients

Scale

3 Cups Cooked Chicke
2 (15 oz) cans Great Northern Beans
4 Cups Chicken Broth
2 (4 oz) cans Diced Green Chiles
1 Medium Yellow Onio
3 Cloves Garlic
4 oz Cream Cheese
1/2 Cup Heavy Cream
2 tsp Cumi
1 tsp Coriander
1/2 tsp Chili Powder
1 tbsp Olive Oil
To taste Salt
To taste Pepper

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and sauté until translucent (about five minutes). Next, add the minced garlic and cook for another minute until fragrant, ensuring it does not bur
  2. Stir in the ground cumin, coriander, and chili powder. Toast the spices for about 30 seconds to release their essential oils. Immediately pour in the diced green chiles and stir to combine
  3. Add the chicken broth and the drained and rinsed white beans to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Let the chili simmer for about 20 minutes to allow the flavors to meld and the beans to soften, naturally thickening the broth
  4. Stir in the shredded cooked chicken. Since the chicken is already cooked, you only need to heat it through. Continue to simmer for another 5 to 10 minutes
  5. Reduce the heat to the lowest setting. Stir in the cubed cream cheese and heavy cream. Whisk gently until the cream cheese melts completely into the broth, creating a rich, velvety consistency. Season with salt and pepper to taste

Notes

For a thicker, heartier chili, mash about half a cup of the beans before adding them to the pot.

Always add a splash of fresh lime juice right before serving to brighten the flavors.

Ensure your cream cheese is at room temperature before adding it to prevent clumping and ensure a smooth texture.

Store cooled chili in an airtight container in the refrigerator for up to four days, or freeze in freezer-safe bags for up to three months. Avoid boiling when reheating to prevent dairy separation.

Nutrition

Find it online: https://fabiloustaste.com/award-winning-white-chicken-chili-2/