White Chicken Chili Recipe

In our home, chili night is a sacred tradition. But sometimes, we crave a departure from the robust, tomato-based reds we know and love. That’s where White Chicken Chili enters the scene – a revelation, frankly. The first time I made this recipe, skepticism lingered in the air. Could a chili without tomatoes truly satisfy? One spoonful was all it took to silence any doubt. The creamy broth, infused with the subtle heat of green chiles and the aromatic warmth of cumin and oregano, embraced tender shreds of chicken and plump white beans in a symphony of flavors. It’s lighter yet just as comforting as traditional chili, a welcome change-up that quickly became a family favorite. Even my pickiest eater, who usually shies away from anything remotely “spicy,” devoured a bowl, requesting seconds and thirds. This White Chicken Chili is more than just a recipe; it’s an experience. It’s the perfect dish for a cozy night in, a casual get-together, or anytime you need a comforting meal that’s both satisfying and refreshingly different. Prepare to be captivated by its creamy texture, its vibrant flavors, and its sheer deliciousness – this is white chicken chili done right.

Ingredients: The Building Blocks of Flavorful White Chicken Chili

Creating a truly exceptional White Chicken Chili hinges on the quality and balance of its ingredients. Each component plays a vital role in building layers of flavor and achieving that signature creamy texture. Let’s delve into each ingredient, understanding its purpose and exploring potential variations to tailor the recipe to your preferences.

• 1 tbsp Olive Oil: The foundation of our flavor profile begins with olive oil. A good quality olive oil, whether extra virgin or light, serves as the cooking medium for sautéing our aromatics and initiating the flavor development process. Olive oil not only prevents sticking but also adds a subtle fruity note that complements the other ingredients. For a richer flavor, consider using avocado oil or even a touch of butter in combination with olive oil. If you’re looking to reduce fat, you can use a minimal amount of olive oil or even water or broth for sautéing, though it might slightly alter the final flavor depth.
• 1 Medium Onion, Diced: Onions are the aromatic backbone of countless savory dishes, and White Chicken Chili is no exception. Diced onion, when sautéed, releases its sweet and pungent compounds, creating a foundational flavor layer that underpins the entire chili. Yellow or white onions are excellent choices for their balanced flavor. For a milder onion flavor, you can use sweet onions like Vidalia. If you prefer a stronger, sharper bite, consider incorporating a red onion, though its flavor profile might be slightly more assertive in this chili. Ensure the onion is finely diced for even cooking and to seamlessly blend into the chili’s texture.
• 3 Cloves Garlic, Minced: Garlic, the pungent powerhouse, is indispensable for adding depth and complexity to our White Chicken Chili. Minced garlic, when sautéed with onions, releases its aromatic oils, infusing the base of the chili with its signature savory notes. Fresh garlic is always recommended for its vibrant flavor. If you are using pre-minced garlic from a jar, be mindful that its flavor can be less intense, so you might consider using a bit more. For a milder garlic flavor, you can add the garlic later in the sautéing process or use roasted garlic for a sweeter, mellower taste. Conversely, for a bolder garlic presence, feel free to add an extra clove or two.
• 1 lb Boneless Skinless Chicken Breasts (or Thighs): Chicken is, of course, the star protein in White Chicken Chili. Boneless, skinless chicken breasts are a lean and readily available option that cooks quickly and shreds beautifully. Chicken thighs, however, offer a richer, more succulent flavor due to their higher fat content. For a more flavorful chili, consider using a mix of chicken breasts and thighs. You can also use pre-cooked rotisserie chicken for a quicker preparation, shredding it and adding it to the pot after the beans and broth have simmered. Ensure the chicken is cut into bite-sized pieces or cooked whole and then shredded for optimal texture and even cooking.
• 1 tsp Ground Cumin: Cumin is a warm, earthy spice that is essential in lending White Chicken Chili its characteristic Southwestern flavor profile. Ground cumin adds a smoky, slightly bitter note that complements the other spices and provides a crucial layer of complexity. For a more intense cumin flavor, you can lightly toast cumin seeds in a dry pan and then grind them yourself. If you prefer a milder cumin flavor, you can reduce the amount slightly.
• 1 tsp Chili Powder: Chili powder is a blend of spices, typically including dried chiles, cumin, oregano, and garlic powder. It contributes a mild heat and a depth of flavor that is quintessential to chili. Use a good quality chili powder for the best flavor. For a spicier chili, you can use a chili powder blend that includes hotter chiles or add a pinch of cayenne pepper or red pepper flakes. If you are sensitive to spice, start with a smaller amount of chili powder and adjust to taste.
• ½ tsp Smoked Paprika: Smoked paprika is a game-changer in White Chicken Chili, adding a subtle smoky depth that elevates the flavor profile from ordinary to extraordinary. It provides a nuanced smokiness that mimics the flavors often achieved through longer cooking methods, adding richness and complexity. There are different varieties of smoked paprika, from sweet to hot. For this recipe, sweet smoked paprika is generally recommended to provide a balanced smokiness without excessive heat.
• ½ tsp Dried Oregano: Dried oregano is a staple herb in Mediterranean and Mexican cuisines, and it lends its slightly peppery and earthy notes to White Chicken Chili. Oregano provides a herbaceous counterpoint to the warmer spices, adding brightness and complexity. Mexican oregano is often preferred for its bolder flavor, but regular dried oregano works well too. Fresh oregano can also be used, but you will need to use about twice the amount, and add it towards the end of cooking to preserve its fresh flavor.
• 1 can (4 oz) Diced Green Chiles: Diced green chiles are crucial for delivering the signature mild heat and Southwestern tang to White Chicken Chili. They add a subtle fruity, slightly smoky flavor and a touch of spice that is not overpowering but essential to the overall character of the dish. Canned diced green chiles are readily available and convenient. For a milder chili, choose mild green chiles. For a spicier kick, opt for hot green chiles or add a jalapeño or serrano pepper, finely diced, along with the onions and garlic. Roasting fresh poblano peppers and dicing them is another option for a deeper, richer green chile flavor.
• 4 cups Chicken Broth: Chicken broth forms the liquid base of our White Chicken Chili, providing moisture and a savory foundation for all the other flavors to meld together. Use good quality chicken broth or stock for the best flavor. Low-sodium broth is recommended to control the salt level in the chili. You can also use homemade chicken broth for an even richer flavor. Vegetable broth can be used as a vegetarian alternative, although it will slightly alter the overall flavor profile.
• 2 cans (15 oz each) White Beans (like Cannellini or Great Northern Beans), Drained and Rinsed: White beans are the heart and soul of White Chicken Chili, providing creaminess, texture, and a hearty, satisfying element. Cannellini beans, also known as white kidney beans, are a popular choice for their creamy texture and mild, slightly nutty flavor. Great Northern beans are another excellent option, offering a similar creamy texture and a slightly milder flavor. Navy beans are also suitable, though they are smaller and might break down more during cooking, resulting in a thicker chili. Draining and rinsing the beans is crucial to remove excess sodium and the starchy liquid from the can, which can make the chili too thick and less flavorful.
• ½ cup Frozen or Fresh Corn (optional): Corn is an optional but highly recommended addition to White Chicken Chili. It adds a touch of sweetness and a pop of color and texture that complements the creamy base and savory flavors. Frozen corn is convenient and works perfectly well. Fresh corn kernels, cut off the cob, provide a slightly sweeter and crisper texture. You can also use roasted corn for a smoky, caramelized flavor.
• ½ cup Heavy Cream (or substitute with plain Greek yogurt for a lighter option): Heavy cream is the key ingredient that imparts the signature creamy richness to White Chicken Chili. It adds a luxurious texture and a decadent mouthfeel. For a lighter option, plain Greek yogurt is an excellent substitute. Greek yogurt provides a similar creaminess but with significantly less fat and added protein. However, be sure to add Greek yogurt at the very end of cooking and off the heat to prevent it from curdling. For a vegan option, full-fat coconut milk can be used, adding a subtle coconut flavor that can be quite delicious.
• ¼ cup Cream Cheese, Softened (optional, for added creaminess): Cream cheese is another optional ingredient that can further enhance the creaminess and richness of White Chicken Chili. Softened cream cheese melts seamlessly into the chili, creating an even smoother and more decadent texture. If using cream cheese, be sure it is softened to room temperature to prevent lumps. You can also whisk it with a bit of warm broth before adding it to the chili to ensure smooth incorporation.
• Salt and Pepper to taste: Salt and pepper are essential seasonings that enhance and balance all the flavors in White Chicken Chili. Season generously throughout the cooking process, tasting and adjusting as needed. Kosher salt or sea salt is recommended for its pure flavor. Freshly ground black pepper adds a more robust pepper flavor.
• Juice of 1 Lime: Lime juice is the finishing touch that brightens and balances the flavors of White Chicken Chili. The acidity of lime juice cuts through the richness of the cream and cheese, adding a refreshing zing and enhancing the overall flavor profile. Freshly squeezed lime juice is always preferred for its vibrant flavor.
• Fresh Cilantro for garnish: Fresh cilantro is the perfect garnish for White Chicken Chili, adding a burst of fresh, herbaceous flavor and a pop of vibrant green color. Cilantro complements the Southwestern flavors and adds a refreshing counterpoint to the creamy chili. If you are not a fan of cilantro, you can substitute it with fresh parsley or chopped green onions.

Instructions: Crafting Your Perfect Bowl of White Chicken Chili

Now that we’ve gathered our ingredients, let’s embark on the step-by-step journey of creating a delectable White Chicken Chili. Each step is designed to build flavor and texture, culminating in a creamy, comforting bowl of goodness.

1. Sauté the Aromatics: Laying the Flavor Foundation
   • Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. The pot should be large enough to comfortably accommodate all the chili ingredients later on. A Dutch oven is ideal for its even heat distribution and heat retention, but any large, heavy-bottomed pot will work.
   • Add the diced onion to the heated oil. Sauté the onion, stirring occasionally with a wooden spoon, until it becomes softened and translucent. This usually takes about 4-5 minutes. Sautéing the onion softens its harshness and releases its natural sugars, creating a sweet and savory base for the chili. Avoid browning the onion, as we want to maintain a subtle sweetness rather than a caramelized flavor.
   • Once the onion is softened, add the minced garlic to the pot. Cook for another minute, stirring constantly, until the garlic becomes fragrant. Garlic cooks quickly and can burn easily, so keep a close watch and stir frequently. The aroma of sautéed garlic is a key indicator that it’s ready. Sautéing the garlic mellows its pungent flavor and releases its aromatic compounds, further building the flavor base of the chili.
2. Cook the Chicken: Infusing with Spices
   • Place the boneless, skinless chicken breasts (or thighs) directly into the pot with the sautéed onions and garlic. There’s no need to brown the chicken separately in this recipe, as it will cook through in the chili broth and absorb the surrounding flavors.
   • Sprinkle the chicken evenly with 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of smoked paprika, ½ teaspoon of dried oregano, salt, and pepper to taste. Be generous with your seasoning at this stage, as these spices will infuse the chicken and the entire chili with their aromatic warmth. Use your wooden spoon to stir and coat the chicken pieces thoroughly with the spice mixture, ensuring every piece is well seasoned.
3. Simmer: Building Depth and Tenderness
   • Add the 1 can (4 oz) of diced green chiles, 4 cups of chicken broth, and 2 cans (15 oz each) of drained and rinsed white beans to the pot. Pour the chicken broth over the chicken and spices, ensuring the chicken is mostly submerged in the liquid. Add the drained and rinsed white beans.
   • Bring the mixture to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently. Simmering allows the flavors to meld and deepen, and it cooks the chicken through while tenderizing it.
   • Simmer for 20-25 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C). You can check for doneness by inserting a meat thermometer into the thickest part of a chicken breast. The chicken should also be easily shreddable with forks when it’s cooked through.
4. Shred the Chicken: Achieving the Perfect Texture
   • Carefully remove the chicken breasts from the pot using tongs and place them on a cutting board or plate. Leave the broth and beans in the pot on the stovetop.
   • Using two forks, shred the cooked chicken into bite-sized pieces. Shredding the chicken creates the signature texture of White Chicken Chili, allowing it to distribute evenly throughout the creamy broth and beans.
   • Return the shredded chicken to the pot with the broth and beans. Stir to combine the shredded chicken with the chili base, ensuring it’s evenly distributed.
5. Add the Creaminess: The Decadent Finale
   • Stir in ½ cup of heavy cream and ¼ cup of softened cream cheese (if using) into the chili. If you are using frozen or fresh corn, add ½ cup of corn at this stage as well. Stir gently to incorporate the cream and cream cheese (if using) and corn (if using) into the chili. The cream and cream cheese will melt into the hot broth, creating a luscious, creamy texture.
   • Simmer for an additional 5-10 minutes, stirring occasionally, until the chili is creamy, well combined, and heated through. Simmering for this short period allows the cream and cream cheese to fully meld with the chili and thicken the broth slightly. Avoid boiling the chili after adding the cream, as this can cause it to curdle.
6. Finish with Lime: Brightening the Flavors
   • Stir in the juice of 1 lime into the chili. The lime juice adds a crucial element of acidity that brightens the flavors and balances the richness of the cream and cheese.
   • Taste the chili and adjust the seasoning with salt and pepper to taste. White Chicken Chili benefits from generous seasoning, so don’t be afraid to add more salt and pepper as needed to bring out all the flavors.
   • Remove the pot from the heat.
7. Serve and Garnish: The Final Flourish
   • Ladle the White Chicken Chili into bowls.
   • Garnish generously with fresh cilantro. Other optional garnishes (as detailed in the “How to Serve” section) can also be added at this stage.
   • Serve hot and enjoy your homemade creamy and flavorful White Chicken Chili!

Nutrition Facts: A Hearty yet Balanced Meal

White Chicken Chili offers a satisfying and nutritious meal option. While specific nutritional values can vary depending on ingredient brands and portion sizes, here’s a general overview based on an estimated serving size and typical ingredients:

• Servings: Approximately 6-8 servings per recipe. This will depend on your portion sizes, but this recipe is designed to comfortably feed a family or a small gathering.
• Calories per Serving: Approximately 350-450 calories per serving. This is an estimated range and can fluctuate based on factors like the type of chicken used (breasts vs. thighs), the inclusion of cream cheese, and the amount of heavy cream. Using Greek yogurt instead of heavy cream and omitting cream cheese will significantly reduce the calorie count.

Key Nutritional Highlights (per serving, approximate):

• Protein: High in protein, typically around 30-40 grams per serving. Chicken and white beans are excellent sources of lean protein, contributing to satiety and muscle building.
• Fiber: A good source of fiber, approximately 8-12 grams per serving. White beans are rich in dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
• Fat: Moderate fat content, ranging from 15-25 grams per serving, depending on ingredient choices. Using heavy cream and cream cheese will increase the fat content, while using Greek yogurt and omitting cream cheese will reduce it. The fat content includes both healthy fats from olive oil and dairy, as well as saturated fat.
• Carbohydrates: Moderate carbohydrate content, around 30-40 grams per serving. Carbohydrates primarily come from white beans, corn (if used), and vegetables. The recipe is relatively low in simple carbohydrates and higher in complex carbohydrates from beans and vegetables.
• Vitamins and Minerals: White Chicken Chili is a good source of various vitamins and minerals, including:
  • Iron: From chicken and beans.
  • Potassium: From beans and vegetables.
  • Vitamin C: From green chiles and lime juice.
  • B Vitamins: From chicken and beans.

Note: These are estimated nutritional values and should be considered as a general guideline. For precise nutritional information, you can use online recipe analyzers or nutritional databases, inputting the specific brands and quantities of ingredients you use.

Preparation Time: From Prep to Plate in Under an Hour

One of the beauties of White Chicken Chili is its relatively quick preparation time, making it an ideal choice for weeknight dinners or when you need a flavorful meal without spending hours in the kitchen.

• Prep Time: Approximately 15-20 minutes. This includes time for dicing the onion, mincing the garlic, measuring out spices, draining and rinsing beans, and shredding cheese if using. Efficient knife skills and organization in the kitchen can help streamline the prep process.
• Cook Time: Approximately 35-40 minutes. This includes the time for sautéing aromatics, cooking the chicken, simmering the chili, and adding cream and final touches. The majority of the cook time is hands-off simmering, allowing you to attend to other tasks while the chili develops its flavors.
• Total Time: Approximately 50-60 minutes. From start to finish, you can have a pot of delicious White Chicken Chili ready to serve in about an hour.

Tips to Speed Up Preparation:

• Utilize Pre-Chopped Ingredients: If time is truly of the essence, you can purchase pre-diced onions and pre-minced garlic from the grocery store. This can shave off a few minutes of prep time.
• Rotisserie Chicken Shortcut: For an even faster option, use pre-cooked rotisserie chicken. Simply shred the rotisserie chicken and add it to the pot after the beans and broth have simmered for about 15-20 minutes to allow the flavors to meld. This significantly reduces the cook time.
• Efficient Mise en Place: Practice “mise en place,” which is French for “everything in its place.” Before you begin cooking, chop all vegetables, measure out spices, and have all ingredients prepped and ready to go. This organized approach makes the cooking process smoother and faster.

How to Serve White Chicken Chili: Toppings and Sides for a Complete Meal

White Chicken Chili is delicious on its own, but the right toppings and side dishes can elevate it to a truly memorable meal. Here are some serving suggestions to create a complete and satisfying dining experience:

Topping Ideas (Set up a topping bar for a fun and interactive meal!):

• Fresh Cilantro: A must-have for its fresh, herbaceous flavor and vibrant green color.
• Shredded Cheese: Monterey Jack, Pepper Jack, cheddar cheese, or a Mexican cheese blend are all excellent choices.
• Sour Cream or Plain Greek Yogurt: Adds a cool and tangy counterpoint to the creamy chili.
• Avocado or Guacamole: Creamy avocado or guacamole provides healthy fats and a rich texture.
• Tortilla Strips or Crushed Tortilla Chips: Adds a satisfying crunch.
• Diced Red Onion or Green Onions: Offers a sharp, pungent bite.
• Pickled Jalapeños: For those who like extra heat.
• Lime Wedges: Extra lime wedges for squeezing more fresh lime juice.
• Hot Sauce: Your favorite hot sauce for an added kick.
• Salsa Verde or Pico de Gallo: Adds freshness and vibrant flavor.

Side Dish Suggestions:

• Cornbread: A classic pairing with chili. Serve warm cornbread alongside for dipping or crumbling into the chili.
• Tortillas (Corn or Flour): Warm tortillas are perfect for scooping up chili or making chili-filled soft tacos.
• Salad: A light and refreshing salad, such as a simple green salad with a vinaigrette, can balance the richness of the chili.
• Coleslaw: A creamy coleslaw can provide a cool and crunchy contrast to the warm chili.
• Roasted Vegetables: Roasted vegetables like sweet potatoes, bell peppers, or broccoli can offer a healthy and flavorful side.
• Rice: For a heartier meal, serve White Chicken Chili over a bed of fluffy white rice or brown rice.

Serving Occasions:

• Weeknight Dinners: Quick and easy enough for a satisfying weeknight meal.
• Casual Gatherings: Perfect for potlucks, game days, or casual get-togethers with friends and family.
• Cool Weather Comfort Food: Ideal for chilly evenings when you crave something warm and comforting.
• Meal Prep: White Chicken Chili reheats beautifully, making it great for meal prepping lunches or dinners for the week.

Additional Tips for the Best White Chicken Chili

Elevate your White Chicken Chili from good to exceptional with these helpful tips and tricks:

1. Don’t Skimp on Aromatics: Sautéing the onions and garlic properly is crucial for building a flavorful base. Take your time and allow them to soften and become fragrant before adding other ingredients. This initial step lays the foundation for the entire flavor profile of the chili.
2. Toast Your Spices (Optional but Recommended): For an even more intense and nuanced flavor, consider lightly toasting your cumin and chili powder in a dry pan over medium heat for a minute or two before adding them to the chili. Toasting spices releases their essential oils, intensifying their aroma and flavor. Be careful not to burn the spices, as they can become bitter.
3. Customize the Spice Level: White Chicken Chili is typically mild to medium in spice. If you prefer a spicier chili, you can:
   • Use hot diced green chiles instead of mild.
   • Add a diced jalapeño or serrano pepper along with the onions and garlic.
   • Include a pinch of cayenne pepper or red pepper flakes with the spices.
   • Serve with hot sauce on the side for those who want to add extra heat.
     For a milder chili, ensure you use mild green chiles and adjust the amount of chili powder to your preference.
4. Adjust the Creaminess to Your Liking: The amount of heavy cream and cream cheese can be adjusted to achieve your desired level of creaminess. For a richer, more decadent chili, you can increase the heavy cream and cream cheese slightly. For a lighter chili, use Greek yogurt instead of heavy cream and omit the cream cheese altogether. You can also use a combination of Greek yogurt and a smaller amount of heavy cream for a balance of creaminess and lightness.
5. Make it Ahead for Even Better Flavor: White Chicken Chili, like many soups and stews, often tastes even better the next day. The flavors meld and deepen as it sits in the refrigerator. Make it a day or two ahead of time for a stress-free meal or for meal prepping. Store it in an airtight container in the refrigerator and reheat gently on the stovetop or in the microwave.

Frequently Asked Questions (FAQ) – Ingredients Focus

Let’s address some common questions specifically related to the ingredients in White Chicken Chili to ensure you have all the information you need for success.

Q1: Can I use different types of white beans?

A: Yes, absolutely! While Cannellini and Great Northern beans are recommended for their creamy texture, you can definitely experiment with other white beans. Navy beans will work, though they might break down more and create a thicker chili. Baby lima beans (butter beans) are another option, offering a slightly different texture and flavor. Even chickpeas (garbanzo beans) could be used for a variation, although they are technically not white beans, they provide a similar creamy texture and protein content. The key is to choose a bean that is relatively mild in flavor and has a creamy or soft texture when cooked.

Q2: Can I substitute chicken thighs for chicken breasts?

A: Yes, chicken thighs are an excellent substitute and many would argue they are even better for flavor! Chicken thighs have a higher fat content than chicken breasts, resulting in a richer, more succulent flavor and a more tender texture when cooked in the chili. You can use boneless, skinless chicken thighs in the same quantity as chicken breasts. You might find that chicken thighs shred even more easily and contribute a deeper savory note to the chili.

Q3: I can’t find canned diced green chiles. What can I use instead?

A: If you can’t find canned diced green chiles, there are a few alternatives:
* Fresh Poblano Peppers: Roast poblano peppers, remove the skin and seeds, and dice them. Poblano peppers offer a similar mild heat and a rich, slightly smoky flavor.
* Canned Diced Tomatoes and Green Bell Pepper: For a less authentic but still flavorful substitute, you can use a can of diced tomatoes (drained) and about half a green bell pepper, diced. This will alter the flavor profile slightly, making it more tomato-based.
* Jalapeño Peppers (for heat): If you want to add some heat and a green chile flavor, you can use a fresh jalapeño pepper, finely diced. Remember to remove the seeds and membranes for less heat, or leave them in for a spicier chili.
* Canned Chopped Green Olives: For a briny and slightly tangy flavor, you can use canned chopped green olives as a less traditional but interesting substitute.

Q4: Can I make this chili dairy-free or vegan?

A: Yes, White Chicken Chili can easily be adapted to be dairy-free or vegan:
* Dairy-Free: Substitute heavy cream with full-fat coconut milk (the canned kind, not the refrigerated beverage). Coconut milk will provide a similar creamy texture and a subtle coconut flavor that can complement the other ingredients. Omit the cream cheese or use a dairy-free cream cheese alternative.
* Vegan: In addition to the dairy-free substitutions, replace the chicken with:
* Jackfruit: Young green jackfruit, canned in water or brine (not syrup), can be shredded and used as a meat substitute. It has a neutral flavor and a stringy texture that mimics shredded chicken.
* White Beans (Extra): Simply increase the amount of white beans to add more heartiness and protein.
* Tofu: Firm or extra-firm tofu, pressed and cubed or crumbled, can be added. Sauté the tofu with the onions and garlic to brown it slightly before adding other ingredients.
* Plant-Based Chicken Strips: Use pre-made plant-based chicken strips or chunks, adding them towards the end of cooking to heat through.
Ensure you use vegetable broth instead of chicken broth for a vegan version.

Q5: Is it necessary to use cream cheese?

A: No, cream cheese is optional. It adds an extra layer of creaminess and richness to the chili, but it’s not essential for a delicious White Chicken Chili. If you prefer a slightly lighter chili or want to reduce the dairy content, you can easily omit the cream cheese without significantly compromising the flavor or texture. The heavy cream (or Greek yogurt) will still provide ample creaminess. Cream cheese is more of a boost for extra indulgence.

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