White Chicken Chili by Yvonne at StoneGableBlog

 https://www.stonegableblog.com/ 

Ingredients

For The White Chicken Chili

• 2 boneless skinless chicken breasts
• 1 diced onion
• 2 cloves fresh garlic, finely minced or pressed
• 1 (8 oz) Philadelphia cream cheese one brick
• 1 (14.75 oz) can of cream corn
• 1 cup frozen corn
• 1 (14.5 oz) can of fire roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (7 oz) can green chilies
• 1 cup chicken stock use more to thin out the chili if needed
• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/4-1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup heavy cream or half and half

 

Here’s how to make white chicken chili on the stovetop…

In a large dutch oven or pot and add two tablespoon of olive oil. Add the onions and cook over a medium low heat until translucent, about 4 minutes. Add the minced garlic and cook for about 1 minute. Stir in the spices and cook for 30 seconds, stirring constantly to bloom their flavors.

Add the rest of the ingredients, minus the cream, and heat over a medium high heat until it begins to almost boil. Reduce the heat to low and simmer, giving the chili an occasional stir.

Cook for 40 minutes until the chicken is done through. Add the half and half last...heat for a couple minutes.  You can add rice or additional Chicken stock if you want more broth.

 

CAN I FREEZE THE CHILI?

Another big YES!

It’s recommended you hold off on adding the cream to a soup you wish to freeze then adding it to the thawed soup when you reheat it.

But honestly, I freeze the soup milk and all and it has always been fine.

Completely cool any leftover chili you want to freeze and put it in an airtight container and put the container in the freezer.

Thaw the soup in the refrigerator for a day or two and heat it up on the stovetop or microwave.