There is something undeniably comforting about a warm bowl of soup on a chilly evening. It warms you from the inside out. While traditional red chili has its place, there is a special spot in my heart for a lighter, creamier variation. That is where this White Chili Chicken Recipe shines. It brings a completely different flavor profile to the table. You get a bright zing from the salsa verde and a rich, velvety texture from the cream cheese.
Many people assume that making a flavorful chili requires hours of simmering on the stove. This recipe proves that theory wrong. By using a few smart shortcuts, like rotisserie chicken, you can have a deep, complex flavor in a fraction of the time. It is designed for real life cooking. You do not need to spend your entire evening in the kitchen to get a wholesome meal on the table.
The combination of tender chicken, hearty beans, and aromatic spices creates a balance that is hard to beat. It is savory without being heavy. Whether you are cooking for a hungry family or just want leftovers for the week, this **White Chili Chicken Recipe** delivers every single time.
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Why You’ll Love This Recipe
You are going to appreciate how quickly this meal comes together. Most of us are juggling busy schedules. We want homemade food without the hassle. This dish goes from the cutting board to the dinner table in about thirty minutes. It is the definition of fast food, but it is made with ingredients you can feel good about.
Another reason to love this dish is the texture. The addition of cream cheese transforms the broth into something luxurious. It makes this **Creamy White Chicken Chili** satisfyingly thick without needing a flour roux or heavy cornstarch slurry. It coats the back of the spoon beautifully. Every bite feels substantial and rich.
This recipe is also incredibly versatile. It serves as a fantastic base for all your favorite toppings. You can load it up with avocado, cilantro, and extra cheese to make it your own. It is like a blank canvas for flavor. Plus, it is mild enough for kids but can easily be spiced up for those who like heat.
Finally, it is budget friendly. You are using pantry staples like canned beans and stock. The rotisserie chicken stretches the protein further than a standard breast might. You get a high volume of food for a relatively low cost. It is a smart way to feed a crowd without breaking the bank.
Ingredients
Here is what you need to gather to make this **White Chili Chicken Recipe**. Everything on this list is easy to find at your local grocery store.
- 2 Tbsp. olive oil
- 1 medium white or yellow onion, finely chopped
- 1 medium poblano pepper, seeded and finely chopped
- 1 tsp. kosher salt
- 5 garlic cloves, minced
- 1 1/2 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 4 cups unsalted chicken stock
- 1 cup salsa verde
- 2 (15.5-oz.) cans cannellini beans, rinsed and drained
- 8 oz. cream cheese
- 3 cups shredded skinless rotisserie chicken (breast and thigh meat)
- Suggested garnishes: sliced avocado, sliced jalapeño peppers or Fresno chiles, fresh cilantro leaves, sliced scallions, shredded cheddar, and/or crumbled tortilla chips
Let us talk about the star ingredients briefly. The poblano pepper is crucial here. It offers a mild, earthy heat that is far more interesting than a standard green bell pepper. It is not overly spicy, so do not worry about it overwhelming the dish.
The salsa verde is another flavor powerhouse. It is made from tomatillos, which adds a tangy acidity. This brightness cuts through the richness of the cream cheese perfectly. It keeps the **Creamy White Chicken Chili** from feeling too heavy.
For the chicken, using a mix of breast and thigh meat is best. Thigh meat has more moisture and flavor, while breast meat provides that classic texture. A store bought rotisserie bird saves you the step of poaching raw meat.
Step-By-Step Instructions
Follow these simple steps to bring your **White Chili Chicken Recipe** to life. The process is straightforward and relies on building flavor in layers.
Step 1: Cook Onion and Poblano
Start by grabbing a large Dutch oven or a heavy soup pot. Place it on the stove over medium high heat. Pour in the olive oil and let it shimmer. Add your finely chopped onion, chopped poblano pepper, and the kosher salt.
Sauté these vegetables together. You want to cook them until the onion softens and becomes translucent. This usually takes about three minutes. You will start to smell the earthy aroma of the poblano releasing into the air.
Step 2: Add Garlic and Spices
Now it is time to build the flavor base. Add the minced garlic to the pan and sauté for another three minutes. Be careful not to burn the garlic.
Next, stir in the ground cumin, dried oregano, and smoked paprika. Cook these spices with the vegetables for about 30 seconds to one minute. Stir constantly. This process is called blooming. It helps the spices release their essential oils, making the final dish much more fragrant.
Step 3: Add Stock, Salsa, and Beans
Pour in the unsalted chicken stock and the cup of salsa verde. Stir well to scrape up any browned bits from the bottom of the pot. Those bits are pure flavor.
Add the rinsed cannellini beans to the pot. Increase the heat to bring the mixture to a boil. Once it boils, reduce the heat to medium low. Let it simmer gently for ten minutes. This allows the flavors to meld together nicely.
Step 4: Warm Cream Cheese
While the soup is simmering, prepare the cream cheese. Place the block of cream cheese in a medium microwave safe bowl. You want it very soft so it blends easily.
Microwave it on 50% power for about one minute. Check to see if it is very soft. If not, give it another few seconds. It should be almost melty.
Step 5: Combine Cream Cheese and Chili
This step is the secret to a smooth broth. Do not just dump the cheese into the pot. Instead, ladle about one cup of the hot broth mixture from the pot into the bowl with the cream cheese.
Whisk or stir this mixture vigorously until it is completely smooth. By tempering the cheese this way, you ensure it incorporates evenly without leaving any lumps in your soup.
Step 6: Add Cream Cheese and Chicken and Heat Through
Pour the smooth cream cheese mixture back into the Dutch oven. Stir it well to combine. The broth will instantly turn a beautiful creamy white color.
Gently stir in the shredded rotisserie chicken. Let the soup cook for another two minutes, or until the chicken is thoroughly heated through. You do not want to boil it vigorously at this point, just warm it up.
Ladle the hot chili into bowls. Top with your preferred garnishes like avocado, jalapeño slices, cilantro, or crushed tortilla chips. Serve immediately.
How To Store Leftovers
This **White Chicken Chili With Cream Cheese** stores surprisingly well. In fact, many people say the flavors taste even better the next day. To store it in the refrigerator, let the chili cool down completely first.
Transfer the cooled soup into an airtight container. It will stay fresh in the fridge for up to four days. When you are ready to eat, reheat it gently on the stove over medium low heat. Avoid boiling it rapidly, as high heat can sometimes cause the dairy to separate.
If you want to freeze this chili, you have to be a little careful because of the cream cheese. Dairy based soups can sometimes change texture when frozen. However, it is still possible. Place the cooled chili in a freezer safe container or bag.
It will last in the freezer for up to two months. Thaw it overnight in the refrigerator before reheating. If the texture looks a little grainy after reheating, just whisk in a splash of fresh stock or milk to smooth it back out.
Tips
Here are a few pointers to ensure your **White Chili Chicken Recipe** turns out wonderfully every single time. First, do not skip the tempering step with the cream cheese. It really is the difference between a silky broth and a lumpy one.
If you prefer a thicker chili, you can mash some of the beans before adding the chicken. Take a potato masher or the back of a spoon and smash about half a cup of the beans against the side of the pot. This releases starch and naturally thickens the liquid.
Pay attention to the sodium levels. We use unsalted chicken stock for a reason. Rotisserie chickens and canned beans can both be salty. By using unsalted stock, you have full control over the final saltiness. Taste your chili at the very end before adding any extra salt.
If you cannot find a poblano pepper, you can substitute a can of diced green chiles. Use a four ounce can and add it at the same time you would add the garlic. It changes the flavor profile slightly but is still very tasty.
Conclusion
This **White Chili Chicken Recipe** is sure to become a regular in your meal rotation. It hits all the right notes of comfort, flavor, and ease. It requires minimal effort but delivers maximum satisfaction. The creamy broth and tender chicken make it a true crowd pleaser.
So next time you are staring at a rotisserie chicken and wondering what to make, remember this recipe. It is a simple way to create a warm, inviting meal that everyone will enjoy. Grab a spoon and dig in.
FAQ
Can I Make A White Bean Chicken Chili Crockpot Version?
Yes, you can easily adapt this into a **White Bean Chicken Chili Crockpot** meal. Sauté the onions, peppers, and spices first, then add them to the slow cooker with the stock, salsa, beans, and chicken. Cook on low for 4 hours. Stir in the softened cream cheese at the very end, about 30 minutes before serving, to prevent curdling.
Is This Recipe Gluten Free?
Generally, yes. All the core ingredients like chicken, vegetables, beans, and cream cheese are naturally free of gluten. However, you must double check the labels on your chicken stock and taco seasonings if you use blends. Some brands add wheat thickeners. Serve with corn chips instead of flour tortillas to keep it safe.
Can I Use Raw Chicken Instead of Rotisserie?
Absolutely. If you do not have rotisserie meat, cut about one pound of raw chicken breast or thighs into small cubes. Brown the chicken in the pot with the onions and peppers in Step 1. Ensure the chicken is fully cooked before you move on to adding the broth. It will add a few minutes to your prep time.
How Can I Make It Spicier?
If you love heat, there are a few ways to kick this up. You can leave the seeds in the poblano pepper for more spice. You could also add a diced jalapeño or serrano pepper along with the onion. Another easy option is to add a pinch of cayenne pepper or crushed red pepper flakes when you add the cumin.
White Chili Chicken Recipe
This comforting White Chili Chicken Recipe brings together tender chicken, white beans, and a creamy broth for a delicious meal. It’s bright and flavorful without being overpowering, thanks to salsa verde and mild green chilies. Using rotisserie chicken means you can have this homemade meal on the table in under thirty minutes, creating a velvety texture with melted cream cheese.
Requirements
Ingredients
Instructions
- In a large stock pot or Dutch oven, heat 1 tablespoon organic extra virgin olive oil over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes. Add the minced California softneck garlic and cook for another minute until fragrant.
- Stir in the ground cumin, chili powder, Maldon kosher sea salt, and ground black pepper. Cook for 1 minute, stirring constantly.
- Add the shredded rotisserie chicken, great northern beans (rinsed and drained), organic low sodium chicken broth, salsa verde, and mild diced green chilies. Bring the mixture to a simmer.
- Reduce heat to low, cover, and let it simmer for 15-20 minutes to allow the flavors to meld.
- Stir in the cubed cream cheese until it is completely melted and the chili is creamy.
- Taste and adjust seasonings as needed. Serve hot, garnished with fresh cilantro, light sour cream, and shredded Monterey Jack cheese if desired.
Notes
For a spicier kick, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
If you don’t have rotisserie chicken, you can cook and shred about 3 chicken breasts for this recipe.
Great northern beans can be substituted with cannellini beans or another white bean variety.
This chili stores well in the refrigerator for up to 3-4 days and freezes beautifully for longer storage.
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