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