Creamy White Chicken Chili With Mushrooms

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Now that cooler days are on the way, I can finally start to make some of my favorite comfort foods without making my apartment hot and humid. To me, there’s nothing better than typing away while a pot full of aromas simmers on the stovetop.

Conventional chili is a no-go in our home because Mr. Boyfriend has GERD. Since it’s just the two of us, it doesn’t make sense to make dishes that he can’t eat. But that’s okay, it just means I have to get a little creative sometimes.

It also fit the bill as the perfect easy-to-chew food since he’s been recovering from oral surgery. I perused a few different recipes, and while they all looked delicious, they weren’t as nutritious as I’d like. Mushrooms add a boost of antioxidants for a dish that I feel good about serving up to someone who’s in need of extra healing power.

Creamy White Chicken Chili With Mushrooms

Creamy White Chicken Chili With Mushrooms

Ingredients

  • 1.5 pounds chicken breast or 1.5 cups of cooked, shredded leftover rotisserie chicken
  • Olive oil, for sautéing
  • Minced garlic, as much as your heart desires
  • Minced onion, 1/2 medium to 1 large
  • 2 cups chicken or veggie broth or 2 cups hot water + 2 teaspoons bouillon
  • 8 ounces white button mushrooms, minced
  • 1 cup fresh or frozen corn kernels
  • 2 15.5 ounce cans cannellini beans, AKA white kidney beans, drained and rinsed, or 1 cup beans cooked from dry
  • 6 to 8 ounces cream cheese, to desired creaminess
  • Salt & pepper, to taste
  • Shredded Monterey Jack cheese for topping
  • Shredded cilantro, optional
  • Optional: for a kick, add chili powder and diced green chilies

Instructions

  1. If starting with fresh chicken, cut into strips, season with salt and pepper, then saute in olive oil with minced garlic and onion until golden brown.
  2. Remove chicken strips from pot and let cool while you prep other ingredients. When cool, cube or mince to desired texture.
  3. Deglaze pot with broth. Add mushrooms and corn. Return chicken to pot.
  4. Separate half of beans, blend with immersion blender or food processor until smooth and creamy. Add blended and whole beans to pot.
  5. Stir in cream cheese. Add seasonings.
  6. Reduce until thick and creamy.
  7. Top with cheese and cilantro, serve with cornbread or tortilla chips.

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