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White Chicken Chili

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Indulge in the comforting warmth of this creamy White Chicken Chili, a perfect dish for cozy family dinners or gatherings. This delightful recipe features tender shredded chicken simmered in a rich, creamy broth infused with zesty spices and vibrant green chilies. With its wholesome ingredients and customizable toppings, this hearty chili is not only satisfying but also a breeze to prepare on the stove top or in a Crock Pot. Whether you’re looking for a quick weeknight meal or planning for meal prep, this chili is sure to become a favorite!

Ingredients

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  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon mustard powder
  • 1/4 teaspoon black pepper
  • 1/4 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
  • 1/3 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. bone-in skinless chicken breast
  • 1 (15.25 oz.) can whole kernel sweet corn (drained)
  • 8 oz. cream cheese (softened)
  • Toppings: Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

Instructions

  1. Combine all the seasonings in a small bowl and set aside for later use.
  2. Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno pepper and cook for about 5 minutes until softened. Add minced garlic and cook for an additional minute until fragrant.
  3. Add flour to the pot and toss it with the vegetables until well coated. Cook for about 2 minutes until no raw flour smell remains.
  4. Gradually add chicken broth while stirring continuously, followed by adding half and half in small splashes until fully combined.
  5. Reserve one heaping cup of drained beans and combine with half a cup of broth. Blend until smooth and stir back into soup along with remaining whole beans.
  6. Add your reserved seasonings along with hot sauce and green chilies. Bring mixture to a boil then let it boil gently uncovered for about 15 minutes. Reduce heat to low after boiling.
  7. Season chicken breasts on both sides with salt and pepper. Place chicken into pot along with corn and let simmer gently uncovered for another 15–20 minutes until chicken is fully cooked.
  8. Remove cooked chicken from pot and shred it using two forks once cool enough to handle. Return shredded chicken back into the pot.
  9. Reduce heat to low once more and stir in softened cream cheese gradually until melted completely into chili.
  10. Taste chili before serving; adjust seasonings if necessary and serve warm alongside cornbread or your favorite toppings!

Nutrition

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