Creamy White Chicken Chili
This creamy white chicken chili combines tender shredded chicken, creamy beans, and a medley of spices for bright flavor, making it a comforting and easy meal perfect for any day.
Ingredients
For the base
- 3 tablespoons olive oil for sautéing
- 1 medium onion, chopped adds sweetness and depth
- 5 cloves garlic, minced provides aromatic flavor
Seasonings
- 1 teaspoon kosher salt enhances overall taste
- 1/2 teaspoon black pepper adds a bit of heat
- 1/4 teaspoon crushed red pepper boosts spice level
- 1 teaspoon chili powder offers a warm flavor
- 1.5 teaspoons cumin contributes earthiness
- 1.5 teaspoons oregano adds herbal notes
- 1 (1-ounce) package Ranch seasoning, dry provides creaminess
Main ingredients
- 1 (10-ounce) can Rotel or diced tomatoes adds moisture and flavor
- 1 (7-ounce) can diced green chilies adds mild heat
- 1 (14-ounce) can white beans (navy or cannellini), drained for creaminess
- 1 (14-ounce) can pinto beans, drained adds heartiness
- 2.5 cups shredded rotisserie chicken for protein and flavor
- 3 cups water creates chili consistency
- 1 tablespoon Better Than Bouillon Chicken Base enhances chicken flavor
- 1 (8-ounce) package cream cheese, softened adds richness
- 1.5 cups frozen or canned corn adds sweetness and texture
Garnishes
- Cheddar cheese for garnish
- Sour cream for garnish
- Cilantro for garnish
- Limes for garnish
- Avocado for garnish
- Jalapeno for garnish
- Green onion for garnish
- Tortilla chips for garnish
Instructions
Preparation
- Start by prepping your vegetables. Chop the onion into small pieces and mince the garlic.
- In a small bowl, combine the seasonings: kosher salt, black pepper, crushed red pepper, chili powder, cumin, oregano, and dry Ranch seasoning.
- Break down the rotisserie chicken into bite-sized pieces and set it aside. Soften the cream cheese at room temperature.
Cooking
- Heat a large pot over medium-high heat and add the olive oil. Add the chopped onions and sauté for 3 to 5 minutes until translucent.
- Lower the heat to medium and add the minced garlic along with the spice mixture. Sauté for an additional 2 minutes.
- Stir in the can of Rotel and the diced green chilies without draining them.
- Drain the white beans and pinto beans, then add them to the pot.
- Stir in the shredded rotisserie chicken, water, and Better Than Bouillon Chicken Base.
- Chop the softened cream cheese into cubes and add it directly to the chili.
- Bring the pot to a boil before reducing the heat to let it simmer. Allow it to simmer for a minimum of 5 minutes, up to an hour.
- Add the corn to the pot just before serving.
- Serve the chili hot, garnished with your choice of toppings.
Notes
Store leftovers in the fridge for 3 to 5 days or freeze for up to 3 months. Use an airtight container for storage and maintain freshness.