The Creamiest White Chicken Chili
Plus, you can’t eat this without a side of Fritos scoops by the way!
Boy oh boy oh boy!!!! It is the coziest time of the year!! Ugh. I am so excited for it to be chilly and rainy outside. It is the responsible time of the year to eat a soup (since I am in LA, I spend my summers turning on my AC and pretending its 50 degrees outside so I can enjoy my favorite soups.) I am a soup girl through and through. My grandma used to come over every Sunday night to make Persian stews and salads and it is my favorite childhood memory. Soups are so close to my heart and they always will be. Plus, they just feel so healthy and make my soul so happy. Usually, I am not a creamy soup girl…but this extra creamy white chicken chili definitely just converted me. Wow!! It packs a punch with both flavor, texture, and tons of hidden veggies. I mean when else would I eat an ENTIRE bag of spinach?! Oh yeah, this soup is everything. The next time I take a trip out to the mountains, you better believe I will be pulling up this recipe!! Plus, it is a huge crowd pleaser! My fiancé loves it! Can you tell how excited I am about this? Truly…you need to try it!
Chicken Shredding Hack!
Did you know that your Kitchen aid mixer can shred chicken? Me neither! If you are tired of pulling soggy soup chicken out of the pot and shredding it with two forks, I recommend using your cookie paddle on your kitchen aid and getting that thing shredded almost immediately. It works like a charm and all I had to do was stop myself from vomiting at the idea of my poor cookie making machine shredding chicken (I don’t know! It’s kind of an ick if you ask me).
Not a fan of creamy soups?
Feel free to use less cream cheese if you want a broth that is a bit lighter…But trust me, I am not a creamy soup girl! This will convert you!
Extra Creamy White Chicken Chili
This is one of those comforting, forgiving meals that comes together in one pot and somehow tastes even better the next day. It’s rich, creamy, and hearty, with optional hidden veggies if you want them — we love a meal that sneaks in some greens.
Ingredients
8 chicken thighs
Salt and black pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon minced garlic
½ onion, diced
1 small can green chilies
2 cans cannellini beans, drained and rinsed
2 cans corn, drained
4 cups chicken broth
18 ounces cream cheese (about 1 large package)
1 large bag spinach (optional, but we love hidden veggies)
Instructions
Season and brown the chicken
Pat the chicken thighs dry and season generously on both sides with salt, pepper, garlic powder, and onion powder.
Heat a large pot or Dutch oven over medium heat with a drizzle of oil. Add the chicken and brown on both sides, about 3 to 4 minutes per side. The chicken does not need to be cooked through. Remove and set aside.Build the base
In the same pot, add the diced onion and cook until softened, about 4 to 5 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for about 30 seconds until fragrant.Add the chili ingredients
Stir in the green chilies, cannellini beans, and corn. Nestle the browned chicken back into the pot.Simmer
Pour in the chicken broth. Bring to a gentle simmer, cover, and cook for 25 to 30 minutes, until the chicken is very tender and easy to shred.Shred the chicken
Remove the chicken thighs and shred them with two forks. Return the shredded chicken to the pot.Make it creamy
Lower the heat and add the cream cheese, breaking it up with a spoon. Stir until fully melted and the chili is thick and creamy.Add spinach
Stir in the spinach and let it wilt for a few minutes until fully incorporated.Taste and adjust
Taste and adjust seasoning with more salt and pepper if needed.Serve
Top with Fritos scoops!! This is a must! If you’d like, feel free to also top with sour cream, chives, and Mexican cheese. I just love this soup with my Fritos.
A Recipe by Madeline May
Extra Creamy White Chicken Chili
A rich, creamy, one-pot white chicken chili made with tender chicken thighs, cannellini beans, corn, green chiles, and optional hidden spinach.
Ingredients
White Chicken Chili
For Serving
Instructions
- Season and brown the chicken Pat the chicken thighs dry and season generously with salt, black pepper, garlic powder, and onion powder. Heat a drizzle of oil in a large pot or Dutch oven over medium heat. Brown the chicken for 3–4 minutes per side, then transfer it to a plate.
- Build the base Add the diced onion to the same pot and cook until softened, scraping up the browned bits from the bottom. Stir in the minced garlic and cook until fragrant.
- Add the chili ingredients Stir in the green chiles, cannellini beans, and corn. Return the browned chicken to the pot.
- Simmer Pour in the chicken broth. Bring to a gentle simmer, cover, and cook for 25–30 minutes, until the chicken is very tender and cooked through.
- Shred the chicken Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.
- Make it creamy Reduce the heat to low. Add the softened cream cheese in pieces and stir until completely melted and the chili is smooth and creamy.
- Add the spinach Stir in the spinach, if using, and cook for a few minutes until fully wilted.
- Taste and serve Taste and adjust the seasoning as needed. Serve warm with Fritos Scoops, sour cream, or shredded cheese.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Make Ahead
Prepare the chili up to 2 days ahead. It thickens and becomes even more flavorful as it rests. Reheat gently before serving.
A Note from Madeline May
This chili thickens as it sits and tastes even better the next day. Fritos Scoops are perfect for serving, but sour cream and shredded cheese are delicious too.
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