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Creamy White Chicken Chili
Rachel Kim

Creamy White Chicken Chili

Cream cheese makes this version lush, but pureed beans keep it from tasting like a dip. Add the dairy over low heat and never let the pot boil afterward. The broth should remain spoonable rather than standing stiff in the bowl.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch pieces
  • 1 1/2 tsp kosher salt
  • 1 cup diced yellow onion
  • 2 cloves garlic minced
  • 2 tsp ground cumin
  • 2 cans cannellini beans 15 oz each, drained
  • 1 can diced green chiles 4 oz
  • 3 cups low-sodium chicken broth
  • 6 oz cream cheese softened and cubed
  • 1/2 cup frozen corn
  • 1 tbsp fresh lime juice

Method
 

  1. Heat the oil in a Dutch oven over medium-high heat and cook the chicken with 1 teaspoon salt for 6 to 8 minutes until it reaches 165°F; transfer it to a plate.
  2. Cook the onion for 5 minutes, add the garlic and cumin and stir for 30 seconds.
  3. Blend 1 cup beans with 1 cup broth until smooth, then add it with the remaining beans, broth, green chiles, corn and salt.
  4. Simmer for 15 minutes, lower the heat and whisk in the cream cheese a few cubes at a time until smooth.
  5. Return the chicken, warm for 3 minutes without boiling and finish with lime juice.