White Chicken Chili

Prep:

Start by making your seasoning blend using all of the seasonings listed above and mixing them together in a small bowl. Chop your onion, bell pepper, celery, and garlic and set them aside so everything is ready to go when it is time to cook.

Cooking:

Using half of your seasoning blend and olive oil as a binder, season the boneless skinless chicken thighs making sure they are well coated. Let them marinate for at least 30 minutes so the flavors really soak into the meat.

Heat olive oil in a pot over medium high heat and sear the marinated chicken on each side until it is nicely browned but not fully cooked through. Remove the chicken from the pot and set it aside.

Add the chopped veggies to the same pot and saute until they are fragrant. Deglaze with a splash of chicken broth, making sure to scrape up all of those browned bits from the bottom of the pot because that is where so much of the flavor lives. Continue cooking until the veggies turn translucent.

Pour in enough chicken broth to cover the veggies and bring everything to a simmer. Add in the softened cream cheese and stir until it melts completely and creates a smooth creamy base.

Return the chicken to the pot along with more broth to cover, then put a lid on and let it cook for about 20 minutes until the chicken is cooked through and tender enough to shred.

Take the chicken out and shred it using two forks, then add it back into the pot along with the rest of your seasoning blend, the pureed great northern white beans, the whole great northern white beans, black beans, corn, green chiles, and pickled jalapenos. Stir everything together well.

Go in with the heavy cream and stir to combine, then let the chili simmer for about 45 minutes until it thickens up into a rich and creamy consistency. Stir occasionally to prevent anything from sticking to the bottom.

Serve it up topped with Monterey Jack cheese, cilantro, fresh jalapenos, lime wedges, sour cream, and some Fritos for the perfect finish.

TIPS AND TRICKS:

-Blending one can of the great northern white beans and leaving the other whole is what gives this chili its thick creamy texture without needing a ton of extra cream or thickeners. The pureed beans melt into the broth and thicken it naturally while the whole beans give you that nice bite in every spoonful.

-Do not rush the 45 minute simmer at the end. This is where all of the flavors come together and the chili thickens up to that perfect consistency. If you cut it short the broth will be too thin and the flavors will not be as developed.

-Searing the chicken before adding it to the pot is an important step that builds a ton of flavor. Those browned bits left behind in the pot are the foundation of the entire chili so make sure you deglaze and scrape them all up when the veggies go in.

-If you want more heat, add extra pickled jalapenos or throw in a diced fresh jalapeno with the seeds left in. If you prefer it milder, cut back on the chili powder and skip the pickled jalapenos.

-This chili gets even better the next day as the flavors continue to meld together overnight in the fridge. It is a great recipe to make ahead if you are meal prepping or cooking for a gathering.

WHAT TO SERVE WITH THIS:

-Cornbread is a classic pairing with chili and it works perfectly here. The slight sweetness of the cornbread complements the creamy and slightly spicy broth in a way that is hard to beat.

-Warm tortilla chips or Fritos right on top of the chili add a satisfying crunch that contrasts the creamy texture of the broth and makes every bite more interesting.

-A simple side of Mexican street corn or a fresh avocado salad pairs beautifully with this chili and adds some extra freshness to the meal.

FREQUENTLY ASKED QUESTIONS:

Can I use chicken breast instead of thighs?

You can, but chicken thighs are my recommendation for this recipe because they stay juicier and more tender after simmering and shredding. Chicken breast can dry out more easily and will not give you the same richness in the chili.

Can I make this in a slow cooker?

Absolutely. After searing the chicken and sauteing the veggies on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add the cream cheese, heavy cream, and beans in the last hour of cooking so they do not break down too much.

How do I thicken the chili if it is too thin?

If your chili is not as thick as you would like after the 45 minute simmer, blend a little more of the white beans and stir them in. You can also mix a tablespoon of cornstarch with a splash of cold water and add it to the pot, letting it simmer for a few more minutes until it reaches your desired consistency.

Can I freeze this chili?

This chili freezes really well for up to 2-3 months. Let it cool completely before transferring to freezer safe containers or bags. When you are ready to eat, thaw it overnight in the fridge and reheat on the stovetop over low heat, adding a splash of chicken broth if needed to loosen it up.

What toppings work best?

My go to toppings are Monterey Jack cheese, fresh cilantro, sliced jalapenos, a squeeze of lime, a dollop of sour cream, and crushed Fritos. The combination of all of those toppings together takes this chili to another level but feel free to customize it with whatever you enjoy most.