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White Chicken Chili Recipe

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★★★★★

4.6 from 68 reviews

A creamy and flavorful White Chicken Chili made with tender chicken breasts, cannellini beans, corn, green chilies, and a blend of spices. This comforting and hearty chili is thickened with cream cheese and half-and-half for a rich texture, perfect for a cozy meal.

Ingredients

Scale

Seasonings

  • 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

Chili

  • 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

Garnish Options

  • Lime wedges
  • Diced avocado
  • Sour cream
  • Tortilla strips
  • Fritos
  • Monterey or Pepper Jack cheese

Instructions

  1. Prepare Seasonings: Combine chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl. Set aside.
  2. Sauté Aromatics: Melt butter in a 4.5-quart Dutch oven over medium heat. Add diced onion and jalapeno pepper, cooking for 5 minutes until softened. Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  3. Add Flour: Sprinkle the flour over the cooked vegetables and toss to coat evenly. Cook for 2 minutes, stirring continuously to cook out the raw flour taste.
  4. Add Liquids: Gradually pour in the chicken broth in small splashes while stirring continuously to prevent lumps. Similarly, add the half and half, stirring to combine well.
  5. Optional Bean Puree: Reserve 1 heaping cup of drained cannellini beans and ½ cup broth. Blend them together until smooth using a food processor, blender, or immersion blender. Add this puree back to the pot along with the remaining whole beans to thicken the chili.
  6. Add Seasonings and Flavorings: Stir in the prepared seasoning mixture, hot sauce, Worcestershire sauce, and the cans of mild green chilies (undrained). Bring the mixture to a boil, then allow it to boil gently for 15 minutes uncovered. Reduce heat to a simmer afterward.
  7. Cook Chicken and Corn: Season both sides of the chicken breasts with salt and pepper. Add the chicken and drained corn to the pot. Simmer gently (low heat) for 15 to 20 minutes uncovered, stirring occasionally to prevent beans from settling or burning. Avoid rapid boiling to keep chicken tender.
  8. Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  9. Melt Cream Cheese: Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cream cheese has fully melted and incorporated, resulting in a creamy texture throughout the chili.

Notes

  • For a thicker broth, puree some reserved beans with broth before adding back to the chili.
  • Use bone-in skinless chicken breasts for more flavor, but boneless can be used if preferred.
  • Adjust the heat level by modifying the amount of jalapeno, cayenne pepper, and hot sauce.
  • Garnish with lime wedges, diced avocado, sour cream, or cheese for extra flavor and texture.
  • Can substitute frozen corn for canned corn.

Keywords: white chicken chili, creamy chicken chili, bean chili, chicken soup, spicy chili, comfort food

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