Viking Heart Warrior

Delicious White Chili with Chicken

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White Chili with Chicken and Cream Cheese
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White Chili with Chicken and Cream Cheese

Recipe by Bearded DudeCourse: DinnerDifficulty: Novice
Servings

5

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

We are familiar with traditional and delicious chili stews made with chicken, beef, game chunks, or ground, and you’ve probably also tasted some vegan versions.

Each pot of chili is spiced differently, and some people enjoy a very hot (spiced) chili.

Some will even eat chili for specific events or seasons, but I can personally eat chili throughout the year.

Lastly, you can serve any chili with egg noodles or rice or eat the chili alone.

I stumbled across a white chili with chicken and wanted to share my approach.

It’s relatively simple to make and can be made ahead of time or before eating. Unlike beef or game chilis, it does not need to simmer for hours to build up more flavor, so it is relatively fast.

You will notice that I do not add salt to my recipes. You need to spice it up yourself and use spices you like.

I enjoy using the various spices/rubs from Fragout Flavor, also because they have no or low-sodium options available.

Stuff You Need

  • 5 skinless chicken thighs

  • 2 (15oz) cans of kidney beans

  • 1 large onion

  • 3 celery stalks

  • 7 cloves of garlic

  • 3-4 cups of no or low-sodium chicken stock

  • 4 ounces of low-fat cream cheese

  • A handful of fresh cilantro

  • 2-3 dried red chilis

  • 2 teaspoons of Freedom Spice from Fragout Flavor

  • 1 teaspoon of cumin

Ready 1-2-3

  • Rehydrate Chili
  • Boil a cup of water
  • Add the dried red chilis to the water
  • Let the red chilies soak until you are prepared to use them
  • Grilled Chicken
  • Preheat your Traeger or other outdoor grill to 400F
  • Pad dry the chicken thighs with paper towels
  • Gently rub the thighs with a few drops of olive oil
  • Sprinkle the chicken thighs with your preferred rub
  • Let the chicken marinade on the counter while the grill is heating up
  • When the grill is ready, grill the chicken until the internal temperature reaches 165F
  • Remove the chicken from the grill and let it cool off slightly
  • Cut the thighs into biteable pieces, about 0.5-inch size
  • Making Chili
  • While the chicken is enjoying the Traeger spa treatment
  • Drain the beans and divide them into two portions
  • Mash one portion of the beans – not to a fine mash, but a crude mash
  • Chop your onions and celery
  • Peel and crush the garlic
  • Heat olive oil in a large pot (I use Le Creuset pots). Approx. 2-3 tablespoons
  • Carefully add the onions and celery until the onions are translucent
  • Add the garlic and stir until fragrant
  • add 1 teaspoon of cumin and BBQ rub (e.g., Fragout spice)
  • Add the beans (both mashed and whole)
  • Add the chicken stock
  • Add the dehydrated whole red chilies
  • Stir it around and bring the mixture to a simmer
  • Add the chicken and stir
  • Remove the pot from the stove and mix in the cream cheese
  • You can remove the red chilies to avoid anybody biting down on them. I removed, chopped them, and added the chili pieces to the pot.
  • Chop the cilantro and sprinkle it on top. It is ready to serve!

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