Creamy White Chicken Chili

I use canned Great Northern beans or navy beans. You can also use garbanzo or cannellini beans. Drain the canned beans to remove excess liquid and to prevent watery chili.

Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best. I used chicken thighs.

Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, richness of the dish.

Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the soup, along with calories.

Absolutely. Rotisserie chicken is a great shortcut. Shred or chop the cooked chicken and add it toward the end since it only needs enough time to warm through.

Cream cheese makes the chili rich and creamy while also thickening the broth. You get that smooth, hearty texture without needing flour or cornstarch.

You can swap it using an equal amount of sour cream, plain Greek yogurt, or full fat coconut milk. Add it towards the end of cooking and stir well to avoid curdling. You can also use a few tablespoons of heavy whipping cream. It provides a creamy consistency, though not as thick as cream cheese so the texture won't be the same.

Chili powder sold in stores is usually mild to moderately spicy. If you have never used chili powder before, taste it first or use a store-bought chili packet seasoning you trust.

You can also add cayenne pepper if you are looking for a kick.

Use softened cream cheese and add it in small pieces. Stir until completely melted. If your cream cheese is straight from the fridge, it's going to take a lot longer to blend into the broth.

Adding cream cheese (or heavy cream or half-and-half) along with grated cheese will help thicken the chili while adding richness.

Sauté onions, peppers, and other vegetables before adding them to the chili to reduce their moisture content. The recipe instructs you to do this.
Be cautious with the amount of high-water content vegetables like zucchini, as it can add excess liquid.

Allow the chili to cook longer, this helps the liquid reduce and the flavors to meld together, naturally thickening the chili.

Allow the chili to simmer uncovered for some time to let excess liquid evaporate, concentrating the flavors and thickening the chili.

You can store leftovers tightly covered and sealed for 3-4 days.

You can reheat it in the microwave or on the stove until warm.

You can freeze leftovers tightly covered and sealed for 3-6 months. Defrost overnight in the fridge. Because the dish contains dairy, there will be some separation when you reheat it. This is normal. You can also refrain from adding the cream cheese and grated cheese if you know you plan to freeze it and don't want separation. You can add these two when you serve the dish.