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Creamy White Chili

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Calories: 334kcal
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 it is actually quite easy to make. 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!

Ingredients

  • 1 pound 93% lean ground turkey or 1 pound chicken breasts shredded
  • 1 medium onion finely diced
  • 4 garlic cloves minced
  • 2 Tablespoons oil
  • 2 Tablespoons butter
  • Season salt to taste
  • Salt and Pepper to taste
  • 6 cups chicken stock
  • 2 cans 15.5 ounces each great northern beans drained and rinsed
  • 1 15.25 ounce can whole kernel corn drained
  • 1 4 ounces can mild green chilies 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 8 oz. block cream cheese cubed
  • 1/2 cup heavy whipping cream

Instructions

  • Prepare you ingredients. Combine the spices besides the salt and pepper (see notes).
  • In a large Dutch oven over medium heat, add oil. cook the ground turkey until no longer pink seasoning it with season 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.
  • 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 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 you just add in everything just make sure to do less green chilies due to it cooking for 8 hours on low heat. Due to the cream cheese you want it to cook on low heat for 7 to 8 hours until the chicken is cooked all the way through.