A bowl of creamy soup with chicken, beans, corn, and green peppers sits on a green napkin. Crackers, a spoon, a salad, and a glass of water with lemon are also on the table.
Full Recipe

Creamy White Chicken Chili

Dark Chicken Strips 6/5# Fully Cooked

Recipe Preparation

Servings:
35

Ingredients

  • 1 1/2 lb
    Fully Cooked Dark Chicken Strips
  • 1 c
    med Onion, chopped
  • 2 c
    med Poblano chile peppers, seeded, chopped
  • 1/4 c
    Finely chopped jalapeno chile peppers
  • 1 tbsp
    Finely chopped fresh garlic
  • 2 tsp
    Ground cumin
  • 1 tsp
    Ground coriander
  • 1 tsp
    Dried oregano leaves
  • 1.2 tsp
    Smoked paprika
  • 3 c
    Chicken broth
  • 3 tbsp
    Butter
  • 3 Cans
    Great Northern beans, undrained
  • 2 c
    Sweet corn, thawed if frozen
  • 1 Can
    Diced green chiles, drained
  • 4 oz
    Cream cheese, softened
  • 1 c
    Half & Half
  • 8 oz
    Habanero Jack Cheese Chunk, shredded

Method

  1. Melt the butter in a large stockpot over medium heat. Add the onion, poblanos, and jalapenos; saute for about 5 minutes, or until the onion is softened. Add the garlic, cumin, coriander, oregano, and smoked paprika; cook, stirring frequently, for 1 minute.

  2. Add the chicken broth and the Fully Cooked Dark Chicken Strips. Cover the pot and reduce the heat to medium-low. Cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F.

  3. Using a mixer or immersion blender, puree 1 can of Great Northern beans, including the liquid. Add the pureed beans, the remaining 2 cans of beans with liquid, corn, green chiles, cream cheese, half-and-half to the pot. Bring to a simmer. Add 1 cup of shredded cheese and stir until melted.

  4. Serve the chili garnished with the remaining shredded cheese.

  5. Enjoy!