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White Chicken Chili

White Chicken Chili
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White Chicken Chili is a delightful dish that combines creamy textures with a medley of spices, making it the perfect comfort food for any gathering or cozy night in. This easy-to-make recipe features tender chicken, hearty white beans, and zesty green chilies, all simmered together to create a warm and satisfying meal. Whether you prepare it on the stovetop or in a slow cooker, this chili is not only quick to whip up but also highly customizable to suit your taste preferences. Serve it with your favorite toppings like diced avocado or crunchy tortilla strips for an extra layer of flavor and texture.

Ingredients

Scale
  • 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
  • 1/3 cup half and half
  • 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/Pepper to taste
  • 1 (15.25 oz.) can whole kernel sweet corn (drained)
  • 8 oz. cream cheese (softened)
  • Lime wedges
  • Diced avocado
  • Sour cream
  • Tortilla strips
  • Fritos
  • Monterey or Pepper Jack cheese

Instructions

  1. Combine all seasonings in a small bowl and set aside to enhance flavors later.
  2. Melt butter in a large pot over medium heat. Add diced onions and jalapeno pepper; cook for about 5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the sautéed vegetables. Toss everything to coat well. Cook for about 2 minutes until the raw flour smell disappears.
  4. Gradually add chicken broth while stirring continuously to prevent lumps. Follow this by adding half and half in the same manner.
  5. Reserve one heaping cup of drained beans. Blend it with ½ cup of broth using a food processor or blender until smooth. Return this mixture back into the pot along with remaining whole beans.
  6. Add reserved seasonings, hot sauce, Worcestershire sauce, and green chilies to the pot. Bring everything to a boil then lower heat slightly; let it boil gently for about 15 minutes uncovered before reducing to a simmer.
  7. Season both sides of chicken breasts with salt and pepper before placing them into the pot along with corn. Let simmer gently uncovered for about 15-20 minutes until chicken is cooked through.
  8. Remove cooked chicken from pot once done; shred using two forks and return it back into the chili mixture.
  9. Lower heat to low setting before stirring in softened cream cheese continuously until fully melted into chili creating a creamy texture.
  10. Taste your chili; adjust seasonings as needed before serving warm alongside cornbread or your choice of toppings like lime wedges or avocado slices!

Nutrition

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