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White Chicken Chili Recipe

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4 from 2 reviews

This creamy White Chicken Chili is a comforting dinner packed with tender shredded chicken, cannellini beans, mild green chilies, and a rich blend of seasonings. Made with a smooth base incorporating butter, flour, chicken broth, and cream cheese, it offers a hearty and flavorful twist on traditional chili. Topped with avocado, sour cream, and crispy tortilla strips, it’s a perfect cozy meal to enjoy year-round.

Ingredients

Seasonings

  • 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

Base Ingredients

  • 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)

Main Ingredients

  • 2 (15.5 oz) cans cannellini beans, drained
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 2 (4 oz) cans mild green chilies, undrained
  • 1½ lbs bone-in, skinless chicken breasts
  • Salt and pepper, to taste
  • 1 (15.25 oz) can whole kernel sweet corn, drained (or substitute frozen corn)
  • 8 oz cream cheese, softened

Optional Toppings

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

Instructions

  1. Combine Seasonings: Mix together chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl and set aside.
  2. Sauté Vegetables: Melt butter in a 4½-quart pot over medium heat. Add the diced yellow onion and jalapeno pepper and cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add Flour: Sprinkle the flour over the sautéed vegetables and toss to coat evenly. Cook for 2 minutes to remove the raw flour taste, stirring frequently.
  4. Add Liquids: Gradually add the chicken broth in small splashes, stirring continuously to prevent lumps. Then add the half and half in the same manner, stirring to combine smoothly.
  5. Blend Beans (Optional): If desired, reserve 1 heaping cup of the drained cannellini beans and combine them with ½ cup broth. Blend this mixture using a food processor, blender, or immersion blender until smooth, then stir back into the soup with the remaining whole beans to help thicken it.
  6. Add Seasonings and Chilies: Stir in the prepared seasoning mix, hot sauce, Worcestershire sauce, and the undrained mild green chilies. Bring the mixture to a boil, then let it boil gently for 15 minutes, uncovered, to develop flavors before reducing to a simmer.
  7. Cook Chicken and Corn: Season the chicken breasts on both sides with salt and pepper. Add the chicken and drained corn to the pot and continue simmering gently for 15-20 minutes, uncovered. Stir occasionally to lift any beans stuck to the bottom. Avoid rapid boiling to keep the 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, stirring to combine.
  9. Melt Cream Cheese: Reduce the heat to low. Add the softened cream cheese and stir continuously until it melts fully and the chili becomes creamy and smooth.
  10. Adjust Seasoning and Serve: Taste the chili and adjust seasonings if needed. Serve hot with optional toppings like lime wedges, diced avocado, sour cream, tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese. Cornbread makes a perfect accompaniment.

Notes

  • Bone-in chicken breasts add flavor and moisture, but skinless is preferred to keep the chili lighter.
  • You can substitute frozen corn if canned corn is unavailable.
  • Blending some reserved beans helps achieve a thicker, creamier chili base.
  • Simmer gently when cooking chicken to ensure it stays tender and doesn’t toughen.
  • Optional toppings add texture and freshness to the creamy chili.

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