Creamy White Chicken Chili

Ingredients

• 3 large Chicken Breast (about 2 lb total, seasoned with mesquite or smoked seasoning)
• 2 tablespoons Avocado Oil (for sautéing onions)
• 2 medium White Onion (diced)
• 3 large cloves Garlic (minced)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 32 ounces Chicken Broth (low‑sodium)
• 2 cans Green Chilies (drained (mild))
• 3 cans Great Northern Beans (15 oz each, drained and rinsed; 2 cans whole, 1 can mashed for thickening)
• 8 ounces Cream Cheese (softened, cut into cubes)
• 8 ounces Heavy Whipping Cream (1 cup)
• 3 teaspoons Award‑Winning Chili Seasoning (Cowboy Kent’s proprietary blend)
• 1 teaspoon Cumin (ground)
• 1 teaspoon Oregano (dried, crumbled if whole)
• 0.5 teaspoon Red Pepper Flakes (adjust to heat preference)
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat Dutch Oven & Sauté Onions

   Place the cast‑iron Dutch oven over medium‑low heat, add avocado oil, then add the diced white onions. Cook, stirring occasionally, until the onions become translucent, about 4–5 minutes.

   Time: PT5M

2. Smoke the Chicken

   Season the three large chicken breasts with mesquite seasoning and salt. Smoke over indirect heat using applewood and oak chips for about 20 minutes, then move to direct heat and cook until the internal temperature reaches 165°F. Remove, let cool, then dice into bite‑size chunks.

   Time: PT30M

   Temperature: 165°F

3. Add Garlic

   Add the minced garlic to the onions in the Dutch oven. Sauté for about 1 minute, just until fragrant—do not let it brown.

   Time: PT1M

4. Add Lemon Juice

   Stir in the fresh lemon juice to brighten the base.

   Time: PT30S

5. Combine Smoked Chicken

   Add the diced smoked chicken to the pot and stir to coat with the aromatics.

   Time: PT2M

6. Add Liquids & Chilies

   Pour in the chicken broth and the drained green chilies. Stir to combine.

   Time: PT2M

7. Add Beans & Mash for Thickening

   Drain and rinse two cans of Great Northern beans; add them to the pot. Reserve the third can, mash it directly in the pot with a tater masher until smooth, then stir back in.

   Time: PT5M

8. Season the Chili

   Stir in cumin, oregano, the award‑winning chili seasoning, and red pepper flakes. Mix well.

   Time: PT2M

9. Incorporate Cream Cheese

   Reduce heat to low, add the cubed cream cheese, and stir continuously until fully melted and incorporated, creating a creamy base.

   Time: PT5M

10. Finish with Heavy Cream

    Stir in the heavy whipping cream, mixing until the chili is smooth and glossy.

    Time: PT2M

11. Simmer and Develop Flavor

    Cover the Dutch oven, lower the heat to a gentle simmer, and let the chili cook for at least 1 hour, stirring occasionally. The beans will continue to thicken the broth.

    Time: PT1H

12. Serve

    Taste and adjust seasoning if needed. Ladle into bowls and serve with warm flour tortillas, corn tortilla chips, sour cream, or saltine crackers.

    Time: PT5M

Nutrition Facts

Calories

610

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

8 g

Ingredient Substitutions

• Instead of Chicken Breast: Smoked turkey breast, Rotisserie chicken (skip smoking step)
• Instead of Avocado Oil: Olive oil, Canola oil
• Instead of White Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Lemon Juice: Lime juice, Apple cider vinegar (1 tsp)
• Instead of Chicken Broth: Vegetable broth, Water with bouillon cube
• Instead of Green Chilies: Jalapeño peppers (fresh, diced), Poblano peppers
• Instead of Great Northern Beans: Navy beans, Cannellini beans
• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (1 cup, for lower fat)
• Instead of Heavy Whipping Cream: Half‑and‑half, Coconut cream
• Instead of Award‑Winning Chili Seasoning: Store‑bought chili powder blend
• Instead of Cumin: Ground coriander (1 tsp)
• Instead of Oregano: Mexican oregano
• Instead of Red Pepper Flakes: Cayenne pepper (¼ tsp)
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Cast Iron Dutch Oven
• Tater Masher
• Colander
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Wooden Spoon or Ladle
• Thermometer

Critical Steps — Do Not Skip

• Smoking the chicken to infuse flavor and achieve proper internal temperature.
• Mashing a portion of the beans directly in the pot for natural thickening.
• Melting cream cheese without scorching – keep heat low and stir constantly.

Chef Tips from the Video

• Use a mix of applewood and oak for a balanced smoky flavor.
• Let the smoked chicken rest before dicing; this keeps the meat juicy.
• Mashing beans in the pot eliminates the need for a separate thickener.
• Stir the chili frequently during the final hour to prevent sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• Smoke and dice the chicken a day ahead; store in the fridge and add to the chili when ready.
• The chili can be fully cooked, cooled, and frozen; reheat gently on the stove.

Frequently Asked Questions