Cheesy Chicken Chili

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

  • 1
    tablespoon extra virgin olive oil
  • 1
    large white onion, small diced
  • 4
    garlic cloves, minced
  • 2
    tablespoons chopped fresh thyme leaves
  • 2
    (12 oz) cans great northern white beans, drained and rinsed, divided
  • 2
    tablespoons L&B Signature Chicken Seasoning
  • 4
    cups unsalted chicken stock
  • 8
    ounces cream cheese
  • 2
    packages L&B Pulled Chicken
  • ¼
    cup cornstarch
  • 2
    teaspoons sherry vinegar
  • Kosher salt, to taste
  • Sliced avocado, for garnish
  • Fresh mint leaves, for garnish
  • Fresh cilantro leaves, for garnish
  • Lime wedges, for serving
  • Hot sauce (optional)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.