How to make it

  • Heat the oil in a large pan over medium heat and add the onion. Add the cumin and coriander. Cut the chicken into bite size pieces and add to the pan, stirring frequently so the chicken cooks on all sides. Add garlic. Run the beans with their liquid through the blender – this puts them in stealth mode, and even alleged bean-haters will love this chili! Add the blended beans, chilies, lime juice, and white pepper. Simmer to combine the flavors. Cut the cream cheese into chunks and add it gradually to the pot, stirring until it’s melted and incorporated into the chili. Add the corn, heat through.
  • Offer bowls of lime wedges, chopped green onions and black olives as toppings. I like to offer rice or broken corn chips to serve as a base for this chili. I usually make this chili mild, and everyone I’ve ever served it to has raved about it!

Reviews & Comments 10

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  • 8ball 5 years ago
    Sounds good, I'm having this tonight.
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    " It was excellent "
    Homebody ate it and said...
    I LOVED this! I went with 2 cans of chilis and 3 T of pickled jalapenos. I also omitted the corn, cut the cream chesse by 1/3rd, and added a little stock. The end result was perfect for me. Maybe a little hot for my friends, but I can always cut back on the jalapenos. Thank you Water Lilly for this awesome new dish! (Sorry I changed it so much - it was more about what I did and didn't have in the house. But as I said, it was yummy nonetheless!)
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  • newcoker 9 years ago
    Yum, this was great. Thick, hearty, rich and wonderful taste. I too doubled this, but used some thigh meat in addition to the breasts. I also added stock I made from the deboned thigh leftovers. Did not double onion, corn, chilis or cream cheese. It made about 6-7 big servings.My guests loved it and wanted the recipe. Thanks, Waterlily.
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  • magnoliablossom 9 years ago
    Fantastic recipe - I used one can of chilis. added fresh chopped cilantro and chives and sauteed fresh corn in grapeseed oil for a few minutes, then topped it with pepperjack cheese and more cilantro. Fantastic beyond belief. The lime is a great touch. My roommates were wild for it and my picky kids ate the whole bowl.
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  • kowasaki23 9 years ago
    I just made this recipe with jalapenos, and added roma tomatoes. Fantastic! Caution: 6 jalapenos might be a little overkill if you have no Corona in the house.
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  • lisab72 9 years ago
    Hi! Just made this for a chili cook-off. Definitely a winner...

    I doubled the recipe (some ingredients didn't need all the way to double for taste, such as the green chiles--5 cans--and the cream cheese--1 1/2 pkgs), and added 2 cups chicken broth to thin a bit. I also added a bit of salt (about 1 1/2 tsp.) and used cilantro instead of parsley at the end.

    A really yummy twist on chili!!
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  • lorileanski 9 years ago
    Waterlily, you're the best. I've made this chili a few times now and I can't wait to make it again! It's so good. Thanks for sharing!
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  • justjakesmom 9 years ago
    This sounds very good, and different too from all the other chicken chili recipes I've read. I like the idea of blending the beans first. Nice way to thicken it too. ;')
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    " It was excellent "
    jencathen ate it and said...
    I've never made a white chili recipe, but this one looks really yummy and has great seasoning in it. Looks like a hit. I can't wait to try.
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    " It was excellent "
    spazz50101 ate it and said...
    I am a new cook and was nervous about making one of my favorite foods. This was so easy and tasted amazing. Its even better the next day! Thanks so much for sharing this recipe!
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  • justweplus3 10 years ago
    OHH...that sounds really good! I am definitely tring this one! Thanks for sharing!
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