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Creamy White Chicken Chili

Chicken, beans, and corn covered with a creamy chili sauce makes this dish one of the most comforting fall foods you can make.

Monday October 12, 2020

(4 stars from 1 review)

Cannellini Beans Chicken Corn Cream Cheese Garlic Kidney Beans Onions

Creamy White Chicken Chili

Table of Contents

  1. Recipe

The best part, other than the incredible taste, is this dish requires very little prep work, and it reheats from the fridge or freezer extremely well. In fact, I made a big batch of this specifically for the freezer recently. Try this with some shredded cheese and avocado on top, or eat it as-is; it's a delicious fall comfort food either way!

Yes, I'm sharing two chili recipes in a row. I can't help it, this white chicken chili is so creamy and delicious, I just had to share as soon as possible. I had seen the concept of white chicken chili online here and there, and decided that I needed to make a bit batch of it, immediately. I am so glad I did; the family devoured it for dinner! I have to admit, I wasn't entirely surprised - who could resist chicken, beans, and corn smothered in creamy chili sauce? We dipped fresh bread to sop up all that sauce and it was so, so good.

Recipe

Creamy White Chicken Chili

(4 stars from 1 review)

1 5
Creamy White Chicken Chili
By:
Yield: 6 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 cup frozen corn niblets
  • 1 can cannellini beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 3 cups chicken broth
  • 1 can condensed chicken soup
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • salt and pepper (to taste)
  • 3 chicken breasts
  • 1/2 cup cream cheese, cubed into small pieces
Directions
  1. In a large pot on medium heat, add olive oil, garlic, onion, and celery
  2. Cook, stirring frequently, until onion begins to soften
  3. Add corn, canelli beans, kidney beans, chicken broth, condensed chicken soup, chili powder, cumin, oregano, salt and pepper, and stir to completely combine
  4. Lay chicken breasts in pot, making sure they are completely covered with sauce, then bring to boil
  5. Reduce to a simmer, then cover and allow to cook for 30 minutes, or until chicken is cooked through and tender
  6. Remove chicken from the pot, shred with two forks, and add back into sauce
  7. Stir in cream cheese until melted, serve.

About the Author

Natalie Kollee

Natalie Kollee

Hi I’m Natalie. I live in Ontario, Canada with my husband, daughter and our cat. Since I was little, I have always enjoyed discovering new recipes and sharing food with loved ones. When I’m not in the kitchen you’ll probably find me crocheting, reading, or crafting.


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What Others Have Said


Sidney
Sunday March 14, 2021

I’ve been in the mood for white chicken chili for a while. This sounds great. I’ll have to change the type of beans since I really can’t stand kidney beans, but navy and great northern would be awesome.

Natalie
Monday March 15, 2021

That is the great thing about recipes like this - you can change them to suit your tastes! If you try it I'd love to hear how it turns out for you!


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