A comforting white bean chicken chili recipe featuring seared chicken, sautéed vegetables, a creamy broth base, and a mix of beans, corn, and green chiles.
Sear 1.25 lbs chicken breast and 1.25 lbs chicken thighs on the grill, but don’t cook it fully. Set it aside. In a dutch oven, sauté 2 tbsp chili powder, 2 tbsp cumin, 1 tsp smoked paprika, 1 diced green bell pepper, 1 diced onion, and 1 cup diced celery. Mix in 32 oz chicken broth and 16 oz whipped cream cheese. Add the grilled chicken and simmer for 30 minutes. Remove the chicken, shred it, and put it back into the chili. Add 1 can black beans, 1 can great northern white beans, 1 can corn, 1 can diced green chiles, and 1 tbsp chicken rub. Simmer and enjoy.
