Creamy Cheese White Chili


2-15 oz cans Great Northern Beans (rinsed)

2 lbs cubed Chicken Breast or boneless skinless Chicken Thighs

1½ C Chopped Yellow Onion

5 cloves minced Garlic

¾ C chopped Celery

1 tsp ground Cumin

¼ tsp salt

½ tsp Pepper

3¼ C Chicken Stock divided (¼ cup for browning chicken may not need all the broth for this)

1-4 oz can chopped Green Chiles

4 oz Reduced Fat Cream Cheese

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Creamy Cheese White Chili

Mar 01, 2023Brenda Brink

This recipe will fill 1 medium tray with some left over*


  1. Wash 1 C of beans, place in a bowl, and mash with a potato masher. 
  2. Heat a little chicken broth over high heat in a pot. Add the chicken, turning occasionally while cooking the chicken until it is browned. (4-6 minutes)
  3. Add the garlic, onion,celery, cumin, and salt, and pepper. 
  4. Cook until the onions are translucent. (about 5 minutes)
  5. Add the mashed beans, whole beans, chiles, and 3 C of stock. Reduce heat to medium  and simmer until chicken is fully cooked. (about 3-5 minutes)
  6. Remove from heat. Stir in the Cream Cheese, continue stirring until it is melted. 
  7. Let cool
  8. Line your tray with parchment, and spread soup evenly across your tray. Add dividers in the ten portions set up if you want to pre-portion your soup. Cover with a lid. 
  9. Freeze until frozen solid
  10. Remove lid and freeze dry
  11. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:

36 Hours


Add a little bit of boiling water and stir until it is about the right consistency, then add a little more boiling water, cover, and let sit for 2 minutes, check the chicken, add more water if needed, or let sit a little longer if needed.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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