Powder Day Creamy Chicken Chili

For seasoned skiers and novices alike, nothing compares to the soft swish of turns in fresh, deep powder. With on-mountain dining limited and 20 inches expected on my local mountain by Thursday, I made a batch of one of my favorite soups o fuel my adventures — Creamy Chicken Chili. And let me assure you, this soup is as tasty as powder turns. You just can’t get enough.

A great powder day requires two things. First, waking up way too early to beat the crowds, and second, having the energy to make it through the day. This recipe is a formula for how to achieve both.

To prep for your ski days, you will want to spend time waxing your gear and packing the car… not cooking. Thus, this dish is full of shortcuts to pull things together easily at 9 pm the night (or two!) before while anxiously watching the snow report. Don’t worry; no flavors are cut short!

The biggest of the quickie tips is to use a store-bought rotisserie chicken to save cooking time. Simply remove the skin and shred. Then is just a matter of chopping an onion, mincing some garlic, and opening a couple of cans to create creamy chicken chili. And definitely do not omit the cream cheese as this is what gives this soup its rich, luscious texture.

Best Garnishes for Power Day Creamy Chicken Chili

1. Sliced Jalapeno
   
2. Crispy Tortilla Strips
   
3. Pickled Radish
   
4. Fresh Cilantro
   
5. Shredded Cheese

Now, no one likes cold soup, and there are a few different options to keep the chili warm.

The easiest way is to use well-insulated thermos. In my opinion, there is none better than Yeti’s Rambler Jugs. These vacuum-insulated jugs are available in gallon and 1/2 gallon sizes and best of all, are dishwater safe for easy clean-up!

Camp and backpacking stoves are also great choices for reheating your meal tailgate style. And check out more tips for ski tailgating.

Be sure to bring plenty of garnishes for your chili. Some of my favorites are chopped cilantro, crispy corn strips, diced green onions, pickled radish, and of course, sliced jalapeno pepper.

4.86 from 7 votes

Powder Day Creamy Chicken Chili

Servings 6 people

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients

• 2 tbsp olive oil
• 1/2 large yellow onion chopped
• 2 cloves garlic minced
• 24 ounces chicken broth
• 2 4 ounce cans diced green chilies
• 2 15 ounce cans Canelli beans drained and rinsed, divided
• 1 tsp salt
• 1 1/2 tsp paprika
• 1 tsp oregano
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 5 cups cooked chicken shredded
• 1 cup frozen corn cooked
• 6 ounces Neufchatel cheese
• 1/4 cup half and half

Instructions

• Heat oil over medium heat in a large stockpot. Add onions and garlic. Cook until fragrant and tender, approximately 5 minutes.
• Pour in broth and add spices, chilis, and 1 can of beans to the pot. Bring to boil and reduce to a simmer for 10 minutes. Mash the second can of beans in a separate bowl. Fold in mashed beans, chicken, and corn. Cook for an additional 5 minutes.
• Stir in cheese and half and half. Simmer until cheese is thoroughly melted.

Notes

Chili will store in the refrigerator for 5 days. 

Course: Main Course, Soup

Cuisine: American

Keyword: Make Ahead, Soup

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.