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White Chicken Chili

White Chicken Chili
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Indulge in the warmth and comfort of this creamy White Chicken Chili, a dish that brings people together. With tender shredded chicken, hearty beans, and a velvety broth enriched with cream cheese, this chili is perfect for game nights, family gatherings, or cozy dinners at home. Whether cooked on the stovetop or in a Crock Pot, the recipe is straightforward and allows for personal touches with toppings. Enjoy it topped with avocado, lime, and tortilla strips for an extra burst of flavor!

Ingredients

Scale
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon mustard powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 pinch red pepper flakes
  • 3 tablespoons butter
  • 1 yellow onion (diced)
  • 1 large jalapeno pepper (seeded and diced)
  • 4 cloves garlic (minced)
  • 3 tablespoons flour
  • 6 cups chicken broth
  • ⅓ cup half and half
  • 2 (15.5 oz.) cans cannellini beans (drained)
  • 1 teaspoon hot sauce
  • 2 (4 oz.) cans mild green chilies (undrained)
  • 1 ½ lbs. boneless skinless chicken breast
  • 1 (15.25 oz.) can whole kernel sweet corn (drained)
  • Salt/Pepper to taste
  • 8 oz. cream cheese (softened)
  • Lime wedges for serving
  • Diced avocado for serving
  • Sour cream for serving
  • Tortilla strips for serving
  • Monterey or Pepper Jack cheese for serving

Instructions

  1. Combine all spices listed in a bowl and set aside.
  2. Melt butter in a large pot over medium heat. Add diced onions and jalapeno pepper. Cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
  3. Add flour to the pot and toss to coat the vegetables. Cook for another 2 minutes until there’s no raw flour smell.
  4. Gradually add chicken broth while stirring continuously to avoid lumps. Repeat this process with half and half.
  5. Optionally reserve one heaping cup of drained beans. Blend it with ½ cup broth until smooth. Stir this mixture back into the pot along with remaining whole beans.
  6. Mix in seasonings, hot sauce, and green chilies. Bring to a gentle boil uncovered for about 15 minutes before reducing heat to simmer.
  7. Season both sides of chicken breasts with salt and pepper before adding them along with corn into the pot. Let simmer uncovered for 15-20 minutes while stirring occasionally.
  8. Once cooked through, remove chicken from pot and shred it with two forks before returning it back into the chili.
  9. Reduce heat to low before stirring in softened cream cheese until fully melted.
  10. Taste your chili and adjust seasonings if needed. Serve hot alongside cornbread or desired toppings!

Nutrition

Find it online: https://recipesamanda.com/white-chicken-chili/

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