Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 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 (half milk, half cream); 2 (15.5 oz) cans cannellini beans, drained; 1 teaspoon hot sauce; 1 teaspoon Worcestershire sauce; 2 (4 oz) cans mild green chilies, undrained; 1 1/2 lbs bone-in skinless chicken breast; Salt and pepper, to taste; 1 (15.25 oz) can whole kernel sweet corn, drained (can substitute frozen corn); 8 oz cream cheese, softened; Lime wedges; Diced avocado; Sour cream; Tortilla strips; Fritos; Monterey or Pepper Jack cheese

Ingredients

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 (half milk, half cream)

2 (15.5 oz.) cans cannellini beans, drained

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

2 (4 oz.) cans mild green chilies, undrained

1 ½ lbs. bone-in skinless chicken breast

Salt and pepper, to taste

1 (15.25 oz.) can whole kernel sweet corn, drained (or substitute frozen corn)

8 oz. cream cheese, softened

Garnish options: lime wedges, diced avocado, sour cream, tortilla strips, Fritos, Monterey or Pepper Jack cheese

Instructions

Step 1: Combine chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl and set aside.

Step 2: Melt the butter in a 4.5-quart Dutch oven over medium heat. Add the diced onion and jalapeno, cooking for about 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.

Step 3: Sprinkle the flour over the vegetables and toss to coat. Cook for 2 minutes, stirring frequently to eliminate the raw flour taste.

Step 4: Slowly add the chicken broth in small splashes while stirring continuously to prevent lumps. Follow by adding the half and half in the same manner.

Step 5: For thicker broth, reserve 1 heaping cup of drained beans and combine with ½ cup broth in a blender or with an immersion blender. Blend until smooth and add back to the pot with the remaining whole beans. (This step is optional.)

Step 6: Stir in the prepared seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring the chili to a boil, then let it boil gently for 15 minutes uncovered. Reduce heat to a simmer afterward.

Step 7: Season the chicken breasts with salt and pepper on both sides. Add the chicken and corn to the pot, letting it simmer gently for 15-20 minutes uncovered. Stir occasionally to prevent beans from sticking.

Step 8: Remove the chicken once cooked through and shred it using two forks. Return the shredded chicken to the chili.

Step 9: Lower the heat to low and add the softened cream cheese. Stir continuously until the cheese melts completely and the chili is creamy and smooth.

Step 10: Serve hot with your choice of garnishes such as lime wedges, avocado, sour cream, or crispy tortilla strips.

Tips & Variations

For a thicker chili, blending some of the beans with broth before adding to the pot helps create a creamier texture.

Use boneless chicken breasts or thighs if preferred; adjust cooking time accordingly to avoid drying out the meat.

Adjust the heat level by including the jalapeno seeds or increasing cayenne pepper if you like spicier chili.

Try substituting cream cheese with sour cream or Greek yogurt for a tangier finish.

FAQs

Can I use cooked chicken instead of raw chicken breasts?

Yes, you can add cooked shredded chicken directly to the chili. Add it towards the end of cooking to warm through without overcooking.

Is there a vegetarian version of this chili?

Absolutely! Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans, corn, and diced green peppers for added texture and flavor.