Okay, friends, gather 'round because I'm about to share a recipe that's been on repeat in my kitchen ever since the leaves started changing. It's not just any chili; it's the white chicken chili— the one that makes you want to curl up on the couch with a big bowl and a spoon.
This chili is a far cry from traditional, but that's what makes it so special. Imagine: a creamy, smoky, and slightly spicy soup, all thanks to a few key ingredients. We're talking crispy bacon, a full block of cream cheese (yes, you heard that right), and a whole lot of flavor. This is the kind of meal that has everyone asking for the recipe, trust me. It happened to me and then to my sister.
Now, I'm not one to gatekeep good food, so let's talk about what makes this chili so amazing. First, there's the base: bacon, onion, garlic, and jalapeños, all cooked together to create a flavor bomb. Then comes the chicken, broth, and tomatoes, which simmers together into a cozy base. But the real magic happens when you add the cream cheese. It makes the soup so smooth, so rich, it's like a warm hug in a bowl.
But no great chili is complete without toppings, right? I'm talking tortilla chips, cheese, cilantro, and green onions. Or just add everything, go crazy and load it all up.
Variations & Tips
Feel free to switch up the beans or chicken. But I'm here to tell you, do NOT mess with the bacon or the cream cheese. They're what make this chili a star.
If you're not into the food processor you can dice all ingredients. Also, don't worry about draining the bacon grease, it's part of the flavor! Unless you see it pooling up, then skim it a bit.
More Chili Goodness
If you're in a chili mood and want to explore more, check out these other recipes:
- Classic Sunday Chili
- Vegetarian Chili
- Instant Pot Pumpkin Walnut Chili
- Sweet Potato Turkey Chili
- Spicy Ancho Turkey Chili
FAQs
Why no salt? The bacon and broth bring enough salt. But you do you.
Can I use other beans? Yes, white, navy, or red beans all work! For a less chunky soup, use only one can.
Do I need to drain the bacon grease? If there is too much after cooking, you can. But it adds to the flavor.
Recipe Card
Ingredients:
- 4-5 strips of bacon
- 1-2 jalapeños, seeds removed
- Half a yellow onion
- 3 cloves garlic
- 2 tsp cumin
- 2 tsp chili powder
- 2 cups chicken broth
- Two 14-oz cans diced tomatoes with green chilies
- 1.25 lbs boneless chicken thighs or breasts
- One 14-oz can pinto beans, drained and rinsed
- One 14-oz can black beans, drained and rinsed
- 8 oz cream cheese
Instructions:
- Use a food processor to pulse the bacon until chunky paste. Set aside and do the same with the onion, garlic and jalapenos.
- Add the bacon to a large Dutch oven over medium heat. Add the veggies to cook with the bacon.
- Add spices, broth, and tomatoes. Bring to a simmer.
- Add chicken, simmer, cover and cook for 15 minutes.
- Shred the chicken. Stir it back in with beans and cream cheese. It will be THICK! Add water to thin it out.
- Serve with all the toppings.
So there you have it. A white chicken chili that's just the right amount of extra. Make a batch, enjoy and let me know what you think!