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Creamy White Chicken Chili Recipe Guide
Ayoub Bazzi

Creamy White Chicken Chili

A comforting, restaurant-quality white chicken chili that features a velvety base of chicken broth and cream cheese. Loaded with tender shredded chicken, Great Northern beans, and mild green chilies, this hearty one-pot meal is perfect for cold evenings. The secret to its thick, smooth consistency is mashing a portion of the beans, which naturally body the broth. Garnished with crispy turkey bacon and fresh cilantro, this dish is both flavorful and satisfying for family dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs chicken breast (poached or rotisserie, shredded)
  • 3 cans Great Northern beans (drained and rinsed)
  • 4 oz canned diced green chilies
  • 3 cups low-sodium chicken broth
  • 8 oz cream cheese (softened)
  • 4 slices turkey bacon (chopped)
  • 1 medium onion (finely diced)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the diced onion until translucent, then add minced garlic and cook for one minute.
  3. Pour in the chicken broth and add the diced green chilies.
  4. Mash two-thirds of the beans slightly with a fork and stir them into the pot.
  5. Add the remaining whole beans and the shredded chicken to the simmering pot.
  6. Whisk in the softened cream cheese until the mixture is completely smooth.
  7. Simmer for ten minutes to allow the flavors to meld together.
  8. Serve hot, garnished with crispy chopped turkey bacon and fresh cilantro.

Notes

Use rotisserie chicken to save preparation time. Mash approximately one cup of the beans before adding them to ensure a thicker, creamier texture.