This rich and creamy chili comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don't have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang. Source: EatingWell.com, December 2018

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Ingredients

Directions

  • Mash 1 cup beans in a small bowl with a whisk or potato masher.

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  • Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.

  • Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.

Nutrition Facts

319 calories; 11.9 g total fat; 61 mg cholesterol; 329 mg sodium. 29.4 g carbohydrates; 23.1 g protein; Full Nutrition

Reviews (8)

Read More Reviews
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/14/2019
YUM YUM! The first time I made this, I went to the grocery store with my list after I thought I'd double checked what I had at home already. You probably know where this is going, but suffice to say I made a couple of changes. I used bone broth instead of broth. And no celery or cream cheese (see above). I topped with shredded pepper jack cheese and a dollop of cream cheese. Hubby and I loved it. Someday I may even make it the way the recipe says...I'm sure it's amazing that way too. Read More
Rating: 4 stars
10/29/2019
Pretty good. As prior reviews said, it was a little bland. I added a red pepper per other comments. Also diced up a jalapeno and added a little cayenne for some heat. Took me longer than 25 minutes, but still manageable for a week night. Read More
Rating: 4 stars
09/27/2019
The video says sour cream but the recipe says cream cheese. Which is it? Read More
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Rating: 3 stars
09/18/2019
We love all kinds of chili so we ate it all but it was a little bland. I added jarred pickled jalapeños, avocados and sharp cheddar as toppings and that gave the flavor an oomph. Also, after reading the reviews I opted to add a red bell pepper. Read More
Rating: 5 stars
03/11/2019
We loved this!! It was super simple. I didn't have all the ingredients but did some substitutes and it worked out well. I had a can of white kidney beans and cannelloni beans. Since kidneys are harder I mashed half of them. I didn't have green chili's in a can but had some hatch chili salsa which I used. Also mixed some chicken stock and veggie stock and it all worked out beautifully. Once you add the beans and cream cheese you need to cook it for more than 3 minutes to thicken it. I cooked it for about 10 minutes for the thickening to happen. Read More
Rating: 5 stars
02/20/2019
I know it drives people crazy when reviewers change the ingredients but I think this recipe is basically great; i just tweaked it a bit and I think it's great that way. I added a little cayenne for some heat and about 1 tsp dried oregano. I also substituted 1 red bell pepper for the celery (so I guess that means it isn't a white chili anymore LOL). I used the entire 8-oz block of cream cheese. The flavor was really good but the consistency wasn't thick enough for my tastes. Next time I make it I plan on adding 1-2 more cans of beans and maybe up the amount of chicken thighs to 2 pounds. Read More
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Rating: 5 stars
01/19/2019
No changes I love chicken @mycoyart did you made it without beans?? Read More
Rating: 5 stars
01/18/2019
To mccoyart - the very first line of the ingredients states: 2 15 ounce great northern beans. Please don't rate a recipe one star just because you failed to read the ingredient list properly - it is unfair to the users that want a fair review to read. Read More