Description

Ultra-creamy white chicken chili with heavy cream, cream cheese, and butter creating a velvety, luxurious texture. Restaurant-quality comfort in a bowl. Pure indulgence for serious chili lovers.

Ingredients

2–3 lbs boneless, skinless chicken breasts
6 cups chicken broth (low sodium)
1 large onion, diced
3 celery stalks, diced
2 carrots, diced
4 cloves garlic, minced
3 cans (15 oz each) Great Northern beans, drained and rinsed
8 oz cream cheese, softened
1 cup heavy cream (or half and half)
4 tbsp butter
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp white pepper
Salt to taste
Optional: 1 cup shredded white cheddar cheese, fresh parsley, crispy bacon bits

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Instructions

Cook Chicken: In a large pot, bring 6 cups broth to a boil. Add chicken breasts and simmer for 15-18 minutes until cooked through. Remove chicken, shred with forks, and set aside. Reserve broth.
Sauté Base Vegetables: In the same pot, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add diced onion, celery, and carrots. Cook for 8-10 minutes until very soft and beginning to caramelize.
Add Aromatics: Add minced garlic, dried thyme, and dried oregano. Stir for 1 minute until fragrant.
Add Broth and Beans: Pour in reserved chicken broth and drained beans. Bring to a boil, then reduce to medium-low.
Add Cream Cheese: Cut softened cream cheese into chunks and stir into simmering chili until completely melted and smooth. This takes about 3-4 minutes of constant stirring.
Add Heavy Cream: Slowly pour in heavy cream while stirring constantly. The chili will become silky and luxurious.
Add Remaining Butter: Stir in remaining 2 tbsp cold butter for extra richness and sheen.
Add Shredded Chicken: Stir in shredded chicken and simmer for 5-10 minutes to meld flavors.
Adjust Seasoning: Taste and add salt and white pepper as needed. Remember cream mellows spices, so season generously.
Optional Cheese: If desired, stir in 1 cup shredded white cheddar for extra richness.
Serve: Ladle into bowls and garnish with fresh parsley, crispy bacon bits, and extra white cheddar. Serve immediately while hot and creamy.

Notes

Heavy Cream is Essential: This creates the velvety texture. Do not substitute with milk or evaporated milk.

Cream Cheese Must Be Softened: Cold cream cheese creates lumps. Leave at room temperature for 20-30 minutes before using.

Constant Stirring Matters: When adding cream cheese and cream, stir constantly to prevent separation and lumps.

White Pepper Over Black: White pepper blends seamlessly into cream sauces. Black pepper flecks show.

Butter Creates Shine: Final cold butter creates restaurant-quality glossy finish. Do not skip this step.

Vegetables Should Be Very Soft: Cook base vegetables longer than usual. Soft vegetables create creamier texture.

Low and Slow Simmering: After adding cream, keep heat at medium-low. High heat can break the cream and cause separation.

Taste Before Serving: Cream mellows flavors. You likely need more salt than you think.

Do Not Boil After Cream: Once cream is added, keep below a boil. Boiling breaks the emulsion.

Make Ahead: This chili is excellent next-day. Reheat gently over low heat, stirring frequently and adding splash of cream if needed.

Freezing Not Ideal: Cream-based soups can separate when frozen. Best served fresh or refrigerated up to 3 days.

Bacon Garnish: Crispy bacon adds textural contrast to the silky chili. Worth the effort.

White Cheddar Optional: Adds sharpness to balance the richness. Choose good quality cheese.

Fresh Parsley Finish: Bright fresh parsley cuts through richness and adds color. Always finish with it.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course, Soup, Comfort Food, Creamy
Method: Stovetop
Cuisine: American, Comfort

Nutrition

Serving Size: 1.5 cups
Calories: 520
Sugar: 4g
Sodium: 880mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0.8g
Carbohydrates: 32g
Fiber: 6g
Protein: 38g
Cholesterol: 145mg