Seems like winter is hanging on as long as it can this year.  I am ready for warmer weather, but on the cooler days it’s really nice to have a big bowl of comfort food.  My husband LOVES my white chicken chili recipe.  It’s been tweaked and added-to over the past few years and I think I’ve finally got it right.  I especially like this white chicken chili because it’s smooth and creamy, and has just the right amount of each ingredient.  Yes, it has a long ingredient list, but the end result is worth every step and every ingredient.  THIS WILL WIN A CHILI CONTEST ONE DAY…TRUST ME.

Some of the flavors that really make this dish unique are the lime, the beer and the cream cheese.

To make this gluten-free you could omit the beer and sub more chicken broth, and omit the einkorn flour and add cornstarch (significantly less than the amount of flour).  Or you could use a gluten-free beer.

To make this keto-friendly, you could ditch the beans and add more diced bell peppers and onions or another vegetable of choice.  Depending on how hard-core keto you are, you could also omit the beer and flour and use your thickener of choice.

I have found that with soups and stews, you can prep them in steps to make things easier.  For this dish, I usually chop the peppers and cook and dice the chicken the day before I make it, so I can just focus on the stove.  With onions I always cut them right before I cook them.

And here’s the thing, guys…  Make this even easier and invest in squeeze garlic and squeeze cilantro.  I find both of these in the produce/ herbs section at the grocery store.  They are a big time saver for me and I use them a lot.  The squeeze cilantro is great for guacamole!

As with a lot of soups and stews, this recipe gets even better after a day of sitting in the fridge, and this recipe makes plenty of leftovers.

To start, preheat oven to 350. In a greased casserole dish, season the chicken with salt, pepper, onion powder, garlic powder, and celery salt. Bake for 30 min or until cooked through. Chop thighs on a cutting board into quarter-inch size pieces. Set aside. (You can do this step earlier in the day or the day before).

In a large pot set over medium heat, melt the butter and then add the garlic, quickly followed by the the onions and peppers. Stir often and let cook until soft and onions are translucent. Add cumin, chili powder, oregano, and cayenne. Stir.

Sprinkle in the flour or cornstarch and mix thoroughly. Let cook for 1 minute and then pour in the beer. Mix thoroughly. Add in the chicken broth, beans, cilantro, chilis, lime essential oil or lime juice. Simmer over medium heat for about 15 minutes stirring occasionally. Add heavy cream and stir.

To incorporate the cream cheese, you have to make an emulsion so it doesn’t clump. To do this you can use a bullet/food processor/blender or even a hand mixer. Put cream cheese in a small bowl with 1/4 cup warm broth from the pot. Mix until smooth. Add another 1/4 cup and mix until smooth. Do this twice more until you have a smooth liquid and then add it to the soup pot.

Add the shredded Monterrey Jack and stir. Lower heat to low and keep warm until you’re ready to eat. This recipe keeps well. Store in the fridge for up to 5 days or freeze.

I hope you enjoy this comfort-food recipe!

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Shannon