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Rachelle's Kitchengluten-free & made with love

for cold, snowy days!

Creamy White Chicken Chili

Name: Creamy White Chicken Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8-10 servings
Ingredients: 6 frozen chicken thighs; 1 quart chicken bone broth, separated; Real Salt & Real Garlic Pepper; 1/2 teaspoon salt; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 2 tablespoons honey; Juice of 1 lime; 1 tablespoon avocado oil or olive oil; 1 large onion, diced; 2 garlic cloves, minced; 1 can green chiles; 3 cans white beans, rinsed and drained; 2 teaspoons cumin; 2 teaspoons coriander; 2 cups frozen corn; 1-2 tablespoons cilantro, minced; 1 cup whipping cream; Salt and pepper to taste

A creamy, fresh chicken chili with white beans, corn, green chiles and a squeeze of lime.

Prep15 min

Cook40 min

Total55 min

Serves8-10

Jump to recipe ↓♡ Gluten-free

Creamy white chicken chili topped with cilantro

This soup is perfect for a cold snowy day, but is great for mild temperatures as well. It's creamy and fresh, and fills the soul! It's simple to make, and the flavor packs a punch!

You will need cooked chicken for this recipe. I recommend cooking frozen chicken thighs in the pressure cooker! It's simple and delicious!

If you'd rather use fresh chicken thighs or chicken breasts, just cut the chicken into 1-inch cubes and saute with an onion in a large cast iron dutch oven. Either way works great! You could also use a rotisserie chicken if you're in a rush.

let's get cooking!

Creamy White Chicken Chili

Prep 15 min · Cook 40 min · Total 55 min

Make it for

½×1×2×3×

8-10 servings

Ingredients

For the chicken

6 frozen chicken thighs

1 quart chicken bone broth, separated

Real Salt & Real Garlic Pepper

1/2 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

2 tablespoons honey

Juice of 1 lime

For the soup

1 tablespoon avocado oil or olive oil

1 large onion, diced

2 garlic cloves, minced

1 can green chiles

3 cans white beans, rinsed and drained

2 teaspoons cumin

2 teaspoons coriander

2 cups frozen corn

1-2 tablespoons cilantro, minced

1 cup whipping cream

Salt and pepper to taste

Instructions

Cook the chicken

Place 6 frozen chicken thighs in pressure cooker, and add 1 1/2 cups chicken bone broth. Season with salt and garlic pepper.

Pressure cook on high for 10 minutes, then let it natural release for 10 minutes.

Remove the chicken and cut into bite-sized pieces. Save the broth!

Place chicken in a bowl and add salt, chili powder, 1/2 teaspoon cumin, honey and juice of 1 lime. Stir together and set aside.

Make the soup

In a large cast iron dutch oven, add 1 tablespoon avocado oil. Heat to medium high. When hot add the onions and saute. When onions are nearly done, add the garlic and green chiles and saute another 1-2 minutes.

Using a strainer, strain the chicken broth to catch any fat remnants and pour the broth into the dutch oven. Add the remaining broth from the 1 quart box.

Add chicken, white beans, 2 teaspoons cumin, coriander, and frozen corn.

Bring to a boil and boil for 3-5 minutes.

Add cilantro and 1 cup whipping cream.

Serve with shredded cheese and tortilla chips.

Rachelle's notes ♡

I like to use Real salt and Real Garlic pepper, but of course you can use table salt, pepper and a little bit of garlic powder.

If you don't have a fresh lime, 1-2 tablespoons of lime juice works great!