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Per serving
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- 1
Prep everything
Chop the onion and mince the garlic. Combine the kosher salt, black pepper, crushed red pepper, chili powder, cumin, and oregano with the dry Ranch seasoning in a small bowl. Shred or chop the rotisserie chicken and set aside. Take the cream cheese out of the fridge to soften.
- 2
Sauté aromatics
Heat a large pot or stockpot over medium-high heat for about 1 minute, then add the olive oil. Add the chopped onion and sauté for 3–5 minutes until translucent. Reduce heat to medium, add the minced garlic and the bowl of seasonings all at once, and cook another 2 minutes until the garlic is fragrant and the spices smell toasty.
- 3
Build the base
Add the Rotel and diced green chilies with their liquid and stir into the onion and spice mixture. Drain the white beans and pinto beans and add them to the pot. Stir in the shredded chicken.
- 4
Add broth and cream cheese
Increase the heat to high. Stir in the water and the Better Than Bouillon chicken base. Cut the cream cheese into 1-inch cubes and add to the pot. Bring to a boil, then reduce heat and let the chili simmer for at least 5 minutes (up to 1 hour for deeper flavor), stirring occasionally and breaking up the cream cheese with a spoon or whisk as it melts in.
- 5
Finish and serve
Add the frozen corn in the last few minutes of cooking — it just needs to warm through. Serve hot with any toppings you like: shredded cheddar, sour cream, cilantro, lime wedges, avocado, sliced jalapeño, green onion, or tortilla chips.
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Creamy White Chicken Chili
Created by: SundayPrepCo
Ingredients
- 3 tbsp olive oil
- 1 onion
- 5 garlic cloves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper
- 1 tsp chili powder
- 1 1/2 tsp cumin
- 1 1/2 tsp oregano
- 1 oz dry ranch seasoning
- 10 oz Rotel diced tomatoes
- 7 oz diced green chilies
- 14 oz white beans
- 14 oz pinto beans
- 12 oz rotisserie chicken
- 3 cup water
- 1 tbsp Better Than Bouillon chicken base
- 8 oz cream cheese
- 1 1/2 cup frozen corn
Instructions
- Prep everythingChop the onion and mince the garlic. Combine the kosher salt, black pepper, crushed red pepper, chili powder, cumin, and oregano with the dry Ranch seasoning in a small bowl. Shred or chop the rotisserie chicken and set aside. Take the cream cheese out of the fridge to soften.
- Sauté aromaticsHeat a large pot or stockpot over medium-high heat for about 1 minute, then add the olive oil. Add the chopped onion and sauté for 3–5 minutes until translucent. Reduce heat to medium, add the minced garlic and the bowl of seasonings all at once, and cook another 2 minutes until the garlic is fragrant and the spices smell toasty.
- Build the baseAdd the Rotel and diced green chilies with their liquid and stir into the onion and spice mixture. Drain the white beans and pinto beans and add them to the pot. Stir in the shredded chicken.
- Add broth and cream cheeseIncrease the heat to high. Stir in the water and the Better Than Bouillon chicken base. Cut the cream cheese into 1-inch cubes and add to the pot. Bring to a boil, then reduce heat and let the chili simmer for at least 5 minutes (up to 1 hour for deeper flavor), stirring occasionally and breaking up the cream cheese with a spoon or whisk as it melts in.
- Finish and serveAdd the frozen corn in the last few minutes of cooking — it just needs to warm through. Serve hot with any toppings you like: shredded cheddar, sour cream, cilantro, lime wedges, avocado, sliced jalapeño, green onion, or tortilla chips.