White Chicken Chili
Ingredients
- 1 teaspoon chili powder
- ½ teaspoon each: ground cumin
dried oregano, salt, mustard powder
- 1/4 teaspoon 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
diced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half)
(half milk, half cream
- 2 cans cannellini beans
drained, 15.5 oz.
- 1 teaspoon Hot Sauce
- 1 teaspoon Worcestershire sauce
- 2 cans mild green chilies
4 oz.
- 1 ½ lbs. bone-in skinless chicken breast
see notes
- Salt/Pepper
- 1 can whole kernel sweet corn
15.25 oz.
- 8 oz. cream cheese
softened
- Lime wedges
Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.
Directions
- 1
Combine the seasonings and set aside.
- 2
Melt the butter in a 4 1/2-quart pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
- 3
Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
- 4
Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
- 5
Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth. Otherwise, all beans can be added whole.)
- 6
Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer.
- 7
Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
- 8
Remove the chicken and shred it once cooked through. Return it to the pot.
- 9
Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
- 10
Taste and adjust seasonings as needed. Serve with cornbread!
White Chicken Chili
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About this Recipe
Craving a bowl of comforting chili that's anything but ordinary? This White Chicken Chili recipe offers a delightful twist on a classic, delivering a creamy, flavorful experience perfect for any occasion.
What sets this White Chicken Chili apart is its incredibly creamy white broth, achieved by a generous addition of softened cream cheese. This transforms simple chicken broth into a luxurious base, providing a unique richness that distinguishes it from traditional red chilies. The harmonious blend of mild green chilies and sweet corn, alongside tender shredded chicken, creates a balanced and deeply satisfying flavor profile.
You'll be greeted by a hearty, velvety chili with tender shredded chicken, sweet bursts of whole kernel corn, and the subtle, earthy notes of cannellini beans. The broth is thick and satisfying, offering a comforting warmth that hints at spice without being overwhelming. It's a remarkably approachable dish, substantial enough to anchor a family dinner or casual gathering, yet light enough to enjoy without feeling heavy.
Feel free to adjust the heat level to your preference; increase the red pepper flakes or a dash more hot sauce for an extra kick, or reduce the jalapeno for a milder flavor. While the recipe calls for cannellini beans, great northern beans or navy beans can be excellent substitutes. For a different texture, you could swap the bone-in skinless chicken breast for boneless chicken, though the bone-in provides deeper flavor.
This White Chicken Chili is ideal for a cozy family dinner, game day, or a casual get-together with friends. Serve it with a generous array of toppings like fresh lime wedges, creamy diced avocado, cool sour cream, and crispy tortilla strips, Fritos, or shredded Monterey or Pepper Jack cheese for a customizable feast.