Creamy White Chicken Chili

Yield: 6-8

Author: Jessica Milnes

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Creamy White Chicken Chili

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

One of the things I love most about keeping a stocked pantry is being able to pull together a homemade meal without having to make another trip to the grocery store.

This creamy white chicken chili is a perfect example! I used chicken from our Costco rotisserie chickens, along with beans, corn, green chilies, and seasonings we almost always have on hand.

I made this batch while preparing freezer meals for Caleb and Destiny. With their first baby arriving soon, I wanted them to have some hearty, homemade dinners ready for those busy days ahead.

This chili is creamy, flavorful, and so easy to make. You can prepare it on the stovetop or let everything come together in your slow cooker.

Ingredients

• 2 tablespoons cooking oil
• 1 medium onion, diced
• 2 cups cooked chicken, shredded or diced
• 2 cans pinto beans, drained and rinsed
• 1 can corn, drained
• 1 can Rotel diced tomatoes and green chilies, undrained
• 1 can diced green chilies, optional
• 3–4 cups chicken broth
• 4 ounces cream cheese
• ½ cup half-and-half, or to desired creaminess
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon garlic salt, or to taste
• Fresh oregano, optional
• Salt and pepper, to taste

Instructions

1. Heat the cooking oil in a large soup pot over medium heat.
2. Add the diced onion and sauté until softened.
3. Add the cooked chicken, pinto beans, corn, Rotel, and optional green chilies.
4. Pour in the chicken broth and stir to combine.
5. Add the cream cheese, cumin, chili powder, garlic salt, and oregano if using.
6. Bring the chili to a gentle simmer, stirring occasionally until the cream cheese has melted completely.
7. Taste and adjust the seasonings as needed.
8. Stir in the half-and-half and heat gently until everything is warmed through.
9. Serve immediately or cool and portion into freezer-safe containers.

Notes

This is one of those recipes that you can make as simple as you want. If you have leftover rotisserie chicken, use it! If you have canned chicken in your pantry, that works too.

You can even put everything except the half-and-half into your slow cooker and let it cook on low until heated through. Add the half-and-half toward the end.

I love having meals like this ready in the freezer because sometimes life gets busy, and having something homemade already prepared makes such a difference.

Freezer Instructions

Allow the chili to cool, divide it into shallow freezer-safe containers, and refrigerate or freeze within 2 hours. Thaw overnight in the refrigerator and reheat thoroughly to 165°F, stirring gently to bring the creamy broth back together.