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White Chicken Chili

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Indulge in the warmth of this delightful White Chicken Chili, a creamy and flavorful dish that’s perfect for any occasion. Ideal for both cozy nights at home or festive gatherings with friends, this recipe features tender shredded chicken simmered in a rich broth infused with spices, green chilies, and corn. With its easy preparation and customizable toppings, you’ll find yourself making this crowd-pleaser again and again.

Ingredients

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  • 1 teaspoon chili powder
  • ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
  • 1/4 teaspoon each: black pepper, 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 (half milk, half cream)
  • 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; can sub frozen corn)
  • 8 oz. cream cheese (softened)
  • Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

Instructions

  1. Combine all the seasonings listed above in a small bowl and set aside.
  2. Melt the butter in a 4 1/2-quart pot over medium heat. Add the diced onions and jalapeno pepper. Cook for about 5 minutes until softened. Then add garlic and cook for an additional minute until fragrant.
  3. Add the flour to the vegetable mixture and toss to coat. Cook for about 2 minutes until the raw flour smell disappears.
  4. Slowly add the chicken broth while stirring continuously. Follow with the half and half in small splashes to ensure everything blends smoothly.
  5. Reserve one heaping cup of drained beans. Combine it with ½ cup broth in a blender until smooth. Add this back into the soup along with remaining whole beans if you prefer a thicker consistency.
  6. Stir in seasonings, hot sauce, and green chilies. Bring to a boil then let simmer gently uncovered for about 15 minutes.
  7. Season both sides of chicken with salt and pepper before adding it along with corn into the pot. Allow it to simmer gently uncovered for another 15–20 minutes.
  8. Once cooked through, remove chicken from the pot. Shred it using two forks before returning it to the chili.
  9. Reduce heat to low before stirring in softened cream cheese until fully melted into the chili.
  10. Taste your White Chicken Chili and adjust seasonings if needed. Serve hot alongside cornbread or your choice of toppings!

Nutrition

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