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White Chicken Chili

White Chicken Chili
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Indulge in a comforting bowl of White Chicken Chili that’s perfect for any occasion, from family dinners to cozy nights at home. This creamy and flavorful dish features tender shredded chicken, hearty white beans, and zesty green chilies enveloped in a rich broth enhanced by cream cheese. With minimal prep time and a quick cooking process, you’ll have a satisfying meal ready in no time. Customize your chili with delicious toppings like avocado, lime wedges, and crunchy tortilla strips for an elevated dining experience.

Ingredients

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  • 1 teaspoon chili powder
  • ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
  • ¼ teaspoon each: black pepper, 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
  • â…“ cup half and half (half milk, half cream)
  • 2 (15.5 oz.) cans cannellini beans (drained)
  • 1 teaspoon hot sauce
  • 2 (4 oz.) cans mild green chilies (undrained)
  • 1 ½ lbs. bone-in skinless chicken breast
  • Salt/Pepper
  • 1 (15.25 oz.) can whole kernel sweet corn (drained; can sub frozen corn)
  • 8 oz. cream cheese (softened)
  • Lime wedges, diced avocado, sour cream, tortilla strips, Fritos, Monterey or Pepper Jack cheese

Instructions

  1. Combine all the dry seasonings in a small bowl and set aside.
  2. Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno pepper; cook for about 5 minutes until softened. Then add minced garlic and cook for an additional minute until fragrant.
  3. Add flour to the pot and toss to coat vegetables evenly. Cook for about 2 minutes until the raw smell of flour disappears.
  4. Gradually add chicken broth while stirring continuously to avoid lumps. Repeat with half-and-half until fully incorporated.
  5. Optional: Reserve 1 heaping cup of drained beans and blend them with ½ cup broth using a food processor or immersion blender until smooth. Add it back to the soup along with remaining whole beans.
  6. Stir in your prepared seasonings along with hot sauce and green chilies. Bring everything to a boil then reduce heat slightly to let it simmer gently for about 15 minutes uncovered.
  7. Season both sides of the chicken breasts with salt and pepper before adding them along with corn into the pot. Let it simmer gently uncovered for another 15–20 minutes while stirring occasionally.
  8. Once cooked through, remove chicken breasts from the pot and shred using two forks before returning shredded chicken back into the chili.
  9. Lower heat to low setting; stir in softened cream cheese continuously until melted into the chili creating a creamy texture.
  10. Taste your chili one last time to adjust seasoning if necessary before serving.

Nutrition

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

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