EASY AND DELICIOUS CREAMY WHITE CHICKEN CHILI WITH A LITTLE BIT OF SPICE AND NO BEANS

I shared a photo of some white chicken chili we made on Instagram a few days ago, and I got so many messages asking for the recipe! As someone who loves some spice (give me all the jalapenos) and hates beans, this is a little different than your typical white chicken chili recipe… but it is SO good! It’s one of my favorite go to meals all year round because it’s easy, delicious, and heats up well if you want to have the left overs for lunch the next day.

So, without further ado, here is our take on a creamy white chicken chili!

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The chicken shown here is from a local, family owned north Alabama chicken farm called Sweet Feed. Their chickens are ethically farmed and raised on non-soy & non-GMO feed, and their meat is top quality. If you’re in the Huntsville area, you should definitely check them out! Click here to visit their website.

INGREDIENTS

2-3 cups of shredded chicken
1 onion, diced
3 tbsp of garlic, minced
3-4 jalapenos or poblano peppers, diced
1 bunch of cilantro, chopped
olive oil, (a drizzle to cook veggies)
32 oz carton of chicken broth
10 oz can of rotel (diced tomato & green chiles)
15 oz of canned or frozen corn
8 oz soft, lite cream cheese
cooked whole grain brown rice (one 8.8 oz bag)
shredded cheese (1 cup in soup & some to top)
2 tsp cumin
1 tsp paprika
2 tsp oregano
1/2 tsp coriander
1/2 tsp cayenne pepper
salt & pepper (to taste)
tortilla chips (optional, for serving)

INSTRUCTIONS

Heat a drizzle of olive oil in a large pot or dutch oven and add garlic, onion, and peppers. Cook until onions are translucent. Add all chicken broth and spices, then simmer for 5 minutes. Add in shredded chicken, cooked rice, corn, rotel, and cream cheese. Stir until cream cheese is thoroughly mixed and the chili is nice and creamy. Add in one cup of shredded cheese and a handful of cilantro. Stir until cheese is melted and mixed in. Top with cilantro and shredded cheese, and serve with tortilla chips.

NOTES

For shredded chicken, the two easiest options we’ve found are buying a cooked rotisserie chicken and shredding it with a fork, or boiling chicken breast and shredding it with a hand or stand mixer. If you’re boiling it, cut it into strips first and it will cook faster! If you want a soupier chili, I would stick to 2 cups of shredded chicken, but if you want it to be thicker, I would go for 3 cups.
If you’re not into spicy foods, poblano peppers are a milder option, or you could even use bell peppers.
We don’t like beans, so we use rice instead, but you could trade the rice for beans, or use rice and beans. For a vegetarian option, you could also use beans in the place of chicken.
For the rice, I’ve found the easiest thing to do is just buy the 90 sec microwaveable rice. You just pop it in the microwave and dump the cooked rice into the pot, which makes this a one pot meal.
IMO, the soft, lite cream cheese is the easiest to use in this recipe, but if you can’t find any, you can use regular cream cheese or neufchâtel cheese and cut it into cubes.
To be honest, I never measure the spices… so these are my best guesses to the ratio I use. I recommend adding, tasting, and adjusting accordingly until the flavor is just right for you!