Creamy White Chicken Chili

Creamy White Chick­en Chili was on our menu over the week­end. If you live where the tem­per­a­ture has been 32° or low­er, or if you’ve had snow on the ground for more than a cou­ple of hours; it’s offi­cial­ly soup, stew and chili sea­son. Break out those *stock pots and warm your fam­i­ly with toe-toast­ing com­fort food they can eat from a bowl. 

I love being in the kitchen, this time of year! When soup is cook­ing, bread is bak­ing or hol­i­day treats are in the oven, the whole house is awash with “homey” aro­mas that wel­come any guest or fam­i­ly mem­ber who walks through the door. Those won­der­ful smells are the best “wel­come to my home” you can offer! 

Smiles will abound, and mem­o­ries will be made, over meals like Creamy White Chick­en Chili and our Favorite Sweet Corn­bread. The best news is they’re EASY to make and you’ll spend time enjoy­ing them with your fam­i­ly, instead of spend­ing tons of time at the stove!

Ingredients to Make Creamy White Chicken Chili

This creamy, deli­cious soup has a warm, spicy kick. Like most soups and stews, it’s even tasti­er on the sec­ond day. Left­overs will be a hit, plus, save you time and mon­ey. The ingre­di­ents are com­mon pantry stock. You will prob­a­bly already have most of them on hand. 

To make Creamy White Chick­en Chili you’ll need: cooked and shred­ded chick­en, can­neli­ni beans, chick­en broth, bouil­lon, jalapeno, onion, gar­lic, corian­der, cumin and cream cheese.

Putting the Chili Together

Get­ting this hearty, deli­cious soup on the table is a quick and sim­ple task. If you have the chick­en pre-cooked, it’s a breeze. (Shred­ded rotis­serie chick­en would work well in this recipe, too. )

Sim­ply drain and rinse the canned beans. Add the beans and all oth­er ingre­di­ents, except the cream cheese, to your favorite stock pot and heat over medi­um heat until soup comes to a slow boil. Reduce the heat and sim­mer for about 15 min­utes. Remove from the heat and stir in the soft­ened cream cheese. Stir until cream cheese has ful­ly melt­ed and been incor­po­rat­ed. Serve your hearty deli­cious meal. 

I like to serve Creamy White Chick­en Chili with some fresh­ly grat­ed ched­dar and hand-torn cilantro leaves, but you do you. Gar­nish it the way you and your fam­i­ly like best. It is absolute­ly stun­ning with our Favorite Sweet Corn­bread as a side. The savory spice of the soup is per­fect­ly com­ple­ment­ed by the sweet, moist corn­bread. Add a green sal­ad and your meal is complete!

Stay warm and enjoy, my friend!

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