Description
Indulge in the warmth of this Creamy White Chicken Chili, a perfect dish for chilly evenings and gatherings. Featuring tender chicken, zesty green chilies, and a rich cream cheese base, it delivers a delightful blend of flavors in every bite. This recipe is not only simple to prepare but also versatile; you can customize it with your favorite toppings like avocado, lime, and cheese. Whether you’re hosting friends on game day or enjoying a cozy weeknight dinner, this chili promises to satisfy cravings while being a wholesome option packed with protein and fiber. Enjoy the comforting taste of homemade chili that will impress everyone at your table.
Ingredients
- 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
- 8 oz. cream cheese (softened)
- 2 (15.5 oz.) cans cannellini beans (drained)
- 1 ½ lbs. bone-in skinless chicken breast
- 1 (15.25 oz.) can whole kernel sweet corn (drained)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 (4 oz.) cans mild green chilies (undrained)
- Lime wedges
- Diced Avocado
- Sour cream
- Tortilla Strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Combine all the seasonings in a small bowl and set aside for later use.
- Melt the butter in a large pot over medium heat. Add the diced onions and jalapeno pepper. Cook for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Sprinkle in the flour and toss to coat the vegetables. Cook for about 2 minutes until there’s no raw flour smell.
- Gradually add in the chicken broth while stirring continuously to prevent lumps. Follow with the half-and-half in small splashes as well.
- If desired, reserve one heaping cup of drained beans. Blend it with ½ cup of broth using a food processor or immersion blender until smooth. Add this mixture back to the soup along with remaining whole beans.
- Add all seasonings along with hot sauce, Worcestershire sauce, and green chilies to the pot. Bring everything to a gentle boil then reduce heat to simmer uncovered for about 15 minutes.
- Season both sides of chicken breasts with salt and pepper before adding them along with sweet corn into the pot. Let simmer gently uncovered for another 15-20 minutes while stirring occasionally.
- Once cooked through, remove chicken from pot. Shred it using two forks before returning it back to the pot.
- Reduce heat to low before stirring in softened cream cheese until completely melted into the chili.
- Taste your chili and adjust any seasonings as needed before serving it up hot with cornbread!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg
Keywords: For added depth of flavor, let the chili sit overnight before serving; it enhances taste as flavors meld together. Consider substituting cannellini beans with black or pinto beans if preferred.