White Chicken Chili Recipe
Get ready to indulge in a bowl of creamy, flavorful white chicken chili, where tender chicken, hearty beans, and a medley of spices come together to create the ultimate comfort food. This dish is perfect for warming up on a chilly day or serving up at your next family gathering.
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Servings: 12 servings
Ingredients
- 3 tablespoons butter
- 1 yellow onion diced
- 1 large jalapeño pepper deseeded and finely chopped
- 4 cloves garlic minced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half a blend of milk and cream
- 2 15.5 oz. cans cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 4 oz. cans mild green chilies, including the liquid
- 1 ½ lbs. bone-in skinless chicken breast (see notes)
- 1 15.25 oz. can whole kernel sweet corn, drained (frozen corn can be used as an alternative)
- 8 oz. cream cheese softened
- Salt/Pepper
- 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
Garnish Options
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey Jack or Pepper Jack cheese
Instructions
- Start by combining the seasoning blend and setting it aside. In a 4 1/2-quart pot, melt the butter over medium heat. Once the butter has melted, add in the diced onions and chopped jalapeño. Allow them to sauté for 5 minutes until softened. Then, incorporate the minced garlic and cook for an additional minute.
- Sprinkle the flour over the vegetables, ensuring they are evenly coated. Let it cook for 2 minutes to eliminate any raw flour taste. Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the half and half in the same slow manner, stirring continuously.
- For a thicker consistency, you may reserve 1 heaping cup of the drained beans, blending them with ½ cup of the broth in a food processor, blender, or with an immersion blender. Once smooth, add it back into the soup along with the remaining whole beans. Otherwise, you can add all the beans whole.
- Stir in the seasoning mix, hot sauce, Worcestershire sauce, and the cans of green chilies. Allow the mixture to come to a gentle boil. Boil uncovered for about 15 minutes, then reduce to a simmer.
- Season both sides of the chicken breasts with salt and pepper before adding them to the pot along with the corn. Let the soup simmer gently for 15-20 minutes, stirring occasionally to prevent the beans from sticking to the bottom. Avoid a rapid boil, as this can toughen the chicken.
- Once the chicken is fully cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the soup. Lower the heat to a gentle setting, and stir in the softened cream cheese. Continue to stir until the cheese has melted completely into the chili.
- Taste the chili and adjust the seasonings if needed. Serve hot, accompanied by cornbread and your choice of garnishes!
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