Soup
Creamy White Chili
| Level: Easy |
Total Time: 1 hour |
Yield: 8 servings |
This is the best chili for when it gets cold outside! I have been working on this chili recipe for a while, constantly going back and forth between using different ingredients. In the end I landed on this recipe. While it sounds complicated its actually quite easy to make. This white chili is loosely based on a Creamy White Chili recipe from Taste of Home, but is modified quite a bit..
Creamy White Chili
Print RecipeServings: 8
Calories: 334kcal
This white chili is loosely based on the Creamy White Chili recipe from Taste of Home. You can always find my original experiments here. Leave a like and comment to let me know your thoughts!
Equipment
- Large Dutch oven
Ingredients
- 1 pound 93% lean ground turkey or 1 lb. cooked, shredded chicken breast
- 1 Medium onion finely diced
- 4 Garlic cloves minced
- 2 Tablespoons Vegetable oil
- 2 Tablespoons Butter
- Seasoned salt to taste
- Salt and Pepper to taste
- 6 cups Chicken stock
- 2 cans Great northern beans 15.5 ounce cans, drained and rinsed
- 1 can can whole kernel corn 15.5 ounce can, drained
- 1 can Mild green chilies 4 ounces, diced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Smoked paprika
- 1/2 teaspoon MSG
- 1/2 teaspoon Garlic powder
- 2 Bay leaves
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 cup Sour cream
- 1 block Cream cheese 8 ounce block, cubed
- 1/2 cup Heavy whipping cream
Instructions
- Combine the spices besides the salt and pepper in a small bowl (see notes).
- In a large Dutch oven over medium heat, add oil. cook the ground turkey until no longer pink seasoning it with seasoned salt, salt, and pepper to taste.
- Add the butter and melt it in the Dutch oven and add the onion. Sauté the onion 5 minutes or until translucent.
- Add the garlic and continue to cook until fragrant, making sure to not burn the garlic (this only takes about a minute or two).
- Add the spices to the Dutch oven and cook for 2 more minutes stirring constantly to avoid burning.
- Add the stock, chilies, beans and corn to the pot. Bring the chili to a agitated simmer. Reduce the heat to low and simmer uncovered for 30 minutes. After about 20 minutes add the chicken if using.
- Remove the bay leaves. Add the blocks of cream cheese to the Dutch oven and stir until melted. Add the sour cream and heavy cream to the Dutch oven and bring to a simmer. Serve.
Notes
- 334 calories per 1 cup
- Instead of ground turkey you can also used shredded chicken. I tried using cubed chicken before and it causes the consistency to become off.
- To make the chicken, I used chicken stock, ranch seasoning, and white miso in an Instant Pot. After I shredded the chicken, I used the liquid the chicken was cooked in as the stock as the broth for the chili.
- Preparing your ingredients before hand helps with this recipe especially when it comes to the spices so they don’t burn.
- This also works as a crock put recipe. To cook in the crock pot, you just add everything into the pot and cook on low for 7 to 8 hours. .