Q1: Can I freeze white chicken chili made with cream cheese?
A1: Dairy-based soups freeze poorly because cream cheese and shredded cheese separate and become grainy upon thawing. If meal-prepping for the freezer, prepare the base with chicken, broth, chiles, and beans, freeze for up to 3 months, and stir in the cheeses fresh during reheating.
Q2: Can I substitute raw chicken breasts instead of rotisserie chicken?
A2: Yes. Poach two large boneless, skinless chicken breasts directly in the seasoned chicken broth over medium-low heat for 15, 18 minutes until the internal temperature reaches 165°F. Remove, shred using two forks, and return the meat to the pot before adding the cheese.
Q3: How do I fix the chili if the broth ends up too thin?
A3: Whisk two tablespoons of masa harina or cornstarch with three tablespoons of warm water to create a smooth slurry. Whisk the slurry into the simmering pot and cook for 3, 4 minutes until the liquid visibly thickens.
