White Chicken Chili Recipe

So no doubt you are probably wondering why in the world I am sharing this White Chicken Chili recipe when summer is just around the corner. There are actually a few reasons.

Let me explain…

It all began this afternoon when my husband texted me to ask if I could prepare a meal for a family we know whose mother just went through surgery.

Okay before going any further

I just need to say that I am a bit self conscience of my cooking. Sure I enjoy eating what I prepare and so does my family, but I am always worried about making a meal for someone else for fear they hate it. So I decided to make white chicken chili because it is always a crowd pleaser (everyone LOVED it at our Soup and Hat Party). It also helped that we had everything on hand for this recipe and it is quick (yes my FAVORITE thing about it and about a lot of other meals).

That is the first reason.

Then my sister texted me not even an hour later asking for my white chicken chili recipe. I love my sister and all, but how many of you like the idea of relaying over the phone an entire recipe via text?

Yea, me neither.

I was going to wait until a more appropriate season to post this recipe, but I guess this is as good a time as ever, especially since it is a mere 57 degrees outside (yesterday it was 82 degrees!). And it saves me from writing a long text. 🙂 So go ahead and pin it for later or if it is a bit chili where you are too, whip this up for supper tonight!

The flour and cream cheese thicken the chili to give it a little creaminess that my family really enjoys. A big plus for this recipe is how quick it is to make. I usually just opt for a can of chicken instead of going through all of the hassle of cooking some chicken then shred it when I am in a rush or just feeling lazy.

eh em…

My assistant chef and I hope you enjoy!

White Chicken Chili Recipe

Delicious and quick White Chicken Chili soup that everyone will enjoy!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Ingredients

  

• 1 TBS butter
• 3 garlic cloves, minced
• 1 medium onion, diced
• 2 TBS flour (gluten free flour)
• 2 TBS cream cheese
• 4 cups chicken broth
• 1 can (15 oz) great northern beans, drained & rinsed
• 1 (4 oz) can diced green chilis, undrained
• 2 cups shredded chicken
• 1 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• 1/4-1/2 tsp chili powder
• pepper to taste

Instructions

 

• Saute the onion and garlic in butter until translucent, about two minutes. Turn heat to low. Sprinkle flour in and stir to make a roux. Cream in the cream cheese, adding a little bit of the broth helps with this step.
• Once melted, add the remaining ingredients. Bring to a boil; then reduce heat and simmer until heated through. Serve and enjoy!

Notes

Feel free to sprinkle with cheese if you so desire. Cheese is always good. 

[yumprint-recipe id=’17’]

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