Cheesy Chicken Chili
October 1, 2024
There’s nothing quite like a bowl of white chicken chili to warm you from the inside out. This dish is all about the perfect blend of textures and flavors, creating a cozy, delicious experience in every bite. The secret? A rich and velvety broth, made luxurious by cream cheese melting seamlessly into the chicken stock.
L&B Signature Chicken Seasoning adds depth with its blend of herbs and spices, elevating the entire dish. Juicy chunks of L&B Pulled Chicken soak up the seasoned broth, while great northern white beans provide a hearty texture—some mashed to thicken the soup, others left whole for a satisfying bite.
Aromatic fresh thyme and minced garlic bring comforting warmth, while a splash of sherry vinegar adds a delicate tang. Topped with creamy avocado slices and fresh mint leaves, each spoonful feels refreshing and vibrant. And don’t forget a squeeze of lime for a citrusy kick that brightens the rich flavors, making this chili both light and filling. It’s perfect for a chilly evening or any time you need a comforting meal. Not to mention this chili is gluten free, so you can serve it to a crowd worry-free.
SERVINGS
8
PREP TIME
10 min
COOK TIME
20 min
Ingredients
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1tablespoon extra virgin olive oil
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1large white onion, small diced
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4garlic cloves, minced
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2tablespoons chopped fresh thyme leaves
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2(12 oz) cans great northern white beans, drained and rinsed, divided
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2tablespoons L&B Signature Chicken Seasoning
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4cups unsalted chicken stock
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8ounces cream cheese
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2packages L&B Pulled Chicken
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¼cup cornstarch
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2teaspoons sherry vinegar
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Kosher salt, to taste
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Sliced avocado, for garnish
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Fresh mint leaves, for garnish
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Fresh cilantro leaves, for garnish
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Lime wedges, for serving
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Hot sauce (optional)
Directions
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1
Heat a large pot over medium heat. Add the olive oil, onions and garlic. Cook, stirring often, for 5 minutes or until the onions are translucent.
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2
Add the thyme and 1 can of the beans. Stir to combine, smashing the beans with a rubber spatula to create a paste. Add the L&B Signature Chicken Seasoning, chicken stock and 4 cups of water. Bring to a simmer.
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3
Whisk in the cream cheese until fully melted and incorporated into the chili. Stir in the L&B Pulled Chicken and the remaining can of beans.
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4
In a small bowl, whisk together the cornstarch and 4 tablespoons of water until smooth. Pour the slurry into the chili and stir until slightly thickened, about 2 minutes.
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5
Stir in the sherry vinegar and season with kosher salt. Ladle the chili into bowls and top with the avocado, mint and cilantro. Serve with lime wedges and hot sauce.