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Cheesy Chicken ChiliCheesy Chicken Chili

Cheesy Chicken Chili

There’s nothing quite like a bowl of white chicken chili to warm you from the inside out. This dish is all about the perfect blend of textures and flavors, creating a cozy, delicious experience in every bite. The secret? A rich and velvety broth, made luxurious by cream cheese melting seamlessly into the chicken stock.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Cheesy Chicken Chili
Cheesy Chicken Chili
Prep Time10 Minutes
Servings8
Cook Time20 Minutes
Ingredients
1 tablespoon extra virgin olive oil
1 large white onion, small diced
4 garlic cloves, minced
2 tablespoons chopped fresh thyme leaves
2 (12 oz) cans great northern white beans, drained and rinsed, divided
2 tablespoons L&B Signature Chicken Seasoning
4 cups unsalted chicken stock
8 ounces cream cheese
2 packages L&B Pulled Chicken
¼ cup cornstarch
2 teaspoons sherry vinegar
Kosher salt, to taste
Sliced avocado, for garnish
Fresh mint leaves, for garnish
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Hot sauce (optional)
Directions

1. Heat a large pot over medium heat. Add the olive oil, onions and garlic. Cook, stirring often, for 5 minutes or until the onions are translucent. 

2. Add the thyme and 1 can of the beans. Stir to combine, smashing the beans with a rubber spatula to create a paste. Add the L&B Signature Chicken Seasoning, chicken stock and 4 cups of water. Bring to a simmer. 

3. Whisk in the cream cheese until fully melted and incorporated into the chili. Stir in the L&B Pulled Chicken and the remaining can of beans.

4. In a small bowl, whisk together the cornstarch and 4 tablespoons of water until smooth. Pour the slurry into the chili and stir until slightly thickened, about 2 minutes. 

5. Stir in the sherry vinegar and season with kosher salt. Ladle the chili into bowls and top with the avocado, mint and cilantro. Serve with lime wedges and hot sauce.

10 minutes
Prep Time
20 minutes
Cook Time
8
Servings

Directions

1. Heat a large pot over medium heat. Add the olive oil, onions and garlic. Cook, stirring often, for 5 minutes or until the onions are translucent. 

2. Add the thyme and 1 can of the beans. Stir to combine, smashing the beans with a rubber spatula to create a paste. Add the L&B Signature Chicken Seasoning, chicken stock and 4 cups of water. Bring to a simmer. 

3. Whisk in the cream cheese until fully melted and incorporated into the chili. Stir in the L&B Pulled Chicken and the remaining can of beans.

4. In a small bowl, whisk together the cornstarch and 4 tablespoons of water until smooth. Pour the slurry into the chili and stir until slightly thickened, about 2 minutes. 

5. Stir in the sherry vinegar and season with kosher salt. Ladle the chili into bowls and top with the avocado, mint and cilantro. Serve with lime wedges and hot sauce.