White Chicken Chili
This white chicken chili is creamy, comforting, hearty and deeply satisfying. It’s destined to become a new easy family favorite that everyone will beg you to make again and again. This white chicken chili recipe is made with juicy, shredded chicken, white beans and sweet corn in a lusciously creamy broth spiked with salsa verde then topped with refreshing sour cream, zesty cilantro, creamy avocados and salty, crunchy tortilla chips AKA the perfect spoonful. This quick and easy white chicken chili is ideal for weeknight dinners but also fabulous for crowds. It’s a make ahead friendly, pantry friendly meal-in-one that will be a repeat favorite for years to come.
*Don’t miss the recipe video located at the top of the post under the first photo
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As a general rule of thumb, creamy soups do not freeze well as the texture can become unpleasantly grainy as the dairy and fat separate. You can still freeze White Bean Chicken Chili with these expectations, or omit the half and half when freezing, then add the half and half to the soup after thawing – then you will have no problem. Alternatively, you can swap the half and half for evaporated milk. If freezing with half and half, reheat the thawed soup very gently over low heat to help incorporate the cream back into the soup. You also may want to add some fresh heavy cream or softened cream cheese to improve the grainy texture.