White Chicken Chili Freezer Meal
Chicken, corn, green chiles, and cumin in the bag; broth on the day, beans and cream in the last half hour.
White Chicken Chili Freezer Meal
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hours30
minutesChicken, corn, green chiles, and cumin in the bag; broth on the day, beans and cream in the last half hour.
Ingredients
In the bag: 2 lb boneless skinless chicken breasts or thighs
In the bag: 1 onion, diced
In the bag: 1 cup frozen corn
In the bag: 2 cans (4 oz) diced green chiles
In the bag: 2 tsp cumin
In the bag: 1 tsp oregano
In the bag: 1 tsp garlic powder
In the bag: 1 tsp salt
Day of: 3 cups chicken broth
Day of: 2 cans (15 oz) great northern beans, drained
Day of: ½ cup heavy cream or 4 oz cream cheese
To serve: shredded Monterey Jack, cilantro, lime
1 gallon-size freezer bag
Permanent marker for the label
Salt and black pepper to taste
Directions
- Label the bag with the recipe, date, cook time and day-of additions before you fill it.
- Put the chicken, onion, corn, chiles, and spices in a gallon freezer bag. Press out the air, seal, and freeze flat.
- The day before: move the bag to the fridge, on a plate, 24 hours ahead.
- Empty the bag into the crockpot, pour in the broth, and cook about 6 hours on LOW.
- Shred the chicken in the pot. Stir in the beans and the cream.
- Cook 20–30 minutes more, then serve with the cheese, cilantro, and lime.
- Check the thickest piece of chicken reads 165°F and the chili is bubbling at the edges.
- Let the pot rest 10 minutes with the lid off so the sauce settles.
- Cool leftovers within 2 hours and refrigerate in shallow containers for up to 4 days.
Notes
- Cream frozen in the bag separates into grainy flecks. It stays in the fridge until the end.
Why the cream waits
Dairy that goes through the freezer separates into grainy flecks, so the cream or cream cheese stays in the fridge until the end. The chili cooks as a lean broth with chicken, corn, and chiles, then gets its body from the beans and a little dairy.
Swaps that work for White Chicken Chili Freezer Meal
Cream cheese gives a thicker, tangier chili, while cream keeps it lighter. Cannellini beans work for the great northern ones. Chicken thighs are more forgiving than breasts if you tend to overcook. Do not mash a lot of the beans if you want broth, as it turns thick like a stew.
Toppings and leftovers for White Chicken Chili
Pile on cheese, cilantro, lime, and tortilla chips for crunch. Leftovers keep 4 days in the fridge. You can freeze the finished chili, though the dairy may look a bit different after thawing, so stir well while it reheats.
The mistake is skipping the lime. A squeeze at the end brightens the whole bowl.
White Chicken Chili Freezer Meal at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours 30 minutes
- Servings: 6 servings
- Ingredients: 15, led by In the bag: 2 lb boneless skinless chicken breasts or thighs, In the bag: 1 onion, In the bag: 1 cup frozen corn, In the bag: 2 cans (4 oz) diced green chiles
Tips for White Chicken Chili Freezer Meal
Cream frozen in the bag separates into grainy flecks. It stays in the fridge until the end.
White Chicken Chili Freezer Meal FAQ
How long does White Chicken Chili Freezer Meal take?
White Chicken Chili Freezer Meal takes 6 hours 30 minutes of cooking after 15 minutes of prep.
How many people does White Chicken Chili Freezer Meal serve?
This recipe makes 6 servings.
What do I need to make White Chicken Chili Freezer Meal?
15 ingredients, led by In the bag: 2 lb boneless skinless chicken breasts or thighs, In the bag: 1 onion, In the bag: 1 cup frozen corn, In the bag: 2 cans (4 oz) diced green chiles. Amounts are in the recipe card above.
