Better Than the Original: Homemade Bush's White Chicken Chili Recipe
This creamy, flavorful white chicken chili features Bush’s Great Northern Beans, tender shredded chicken, and a blend of seasonings that come together in just 30 minutes. Perfect for cozy dinners, this recipe offers comfort food at its best, rich, creamy, and full of flavor.
Equipment
- Large Pot
- Wooden spoon or spatula
- Knife and cutting board
- Can opener
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 pound rotisserie chicken shredded
- 2 cans 15.8 oz each Bush’s Great Northern Beans, drained and rinsed
- 1 can 4 oz green chilies
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper optional for heat
- 1 cup heavy cream
- 8 oz cream cheese cubed
- Juice of 1 lime
- Fresh cilantro for garnish
- Shredded Monterey Jack or Cheddar cheese optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the shredded chicken, Bush’s Great Northern Beans, green chilies, chicken broth, and spices (cumin, chili powder, and cayenne). Stir to combine.
- Bring to a simmer, then reduce the heat and let cook for 15 minutes.
- Stir in the cream cheese and heavy cream until melted and the chili is smooth and creamy.
- Finish with lime juice and stir.
- Serve hot, garnished with fresh cilantro and optional shredded cheese.
Notes
- For a dairy-free version, use coconut milk or cashew cream instead of the heavy cream and cream cheese.
- If you prefer a spicier chili, add fresh jalapeños or more cayenne pepper to taste.
- Freezing: This chili freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Reheat on the stovetop or in the microwave when ready to serve.