Description
This creamy and flavorful White Chicken Chili combines tender chicken breast, cannellini beans, mild green chilies, and a blend of spices in a comforting broth enriched with cream cheese and half and half. Served with optional toppings like avocado, sour cream, and tortilla strips, this hearty chili is perfect for cozy dinners and feeds a crowd with its 12 generous servings.
Ingredients
Spices and 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
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 large jalapeno pepper, seeded and diced
- 4 cloves garlic, minced
- 1 (15.25 oz.) can whole kernel sweet corn, drained (or substitute frozen corn)
- 2 (4 oz.) cans mild green chilies, undrained
Dairy
- 3 tablespoons butter
- 1/3 cup half and half (half milk, half cream)
- 8 oz. cream cheese, softened
Protein
- 1 ½ lbs. bone-in skinless chicken breast
Pantry
- 3 tablespoons flour
- 6 cups chicken broth
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Toppings (Optional)
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Combine seasonings: In a small bowl, mix together chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes. Set aside.
- Sauté aromatics: In a 4 1/2-quart pot, melt butter over medium heat. Add diced onions and jalapeno pepper, cooking for about 5 minutes until softened. Stir in minced garlic and cook for an additional 1 minute to release flavors.
- Create roux: Sprinkle the flour over the sautéed vegetables and toss to coat evenly. Cook for 2 minutes, stirring frequently, until the raw flour taste dissipates.
- Add liquids: Slowly add the chicken broth in small splashes while stirring continuously to prevent lumps. Then add the half and half gradually in the same manner, ensuring a smooth mixture.
- Prepare beans (optional): For a thicker broth, reserve 1 heaping cup of drained cannellini beans and blend them with ½ cup broth using a food processor, blender, or immersion blender. Add this pureed bean mixture back to the pot along with the remaining whole beans. Alternatively, add all the beans whole.
- Add seasonings and simmer: Stir in the prepared seasoning mix, hot sauce, Worcestershire sauce, and mild green chilies. Bring the mixture to a boil, then let it boil gently uncovered for 15 minutes. Reduce the heat to a simmer.
- Cook the chicken and corn: Season the chicken breasts on both sides with salt and pepper. Add the chicken and drained corn to the pot. Simmer gently uncovered for 15–20 minutes, stirring occasionally to prevent sticking and to keep beans from settling. Avoid boiling rapidly to keep the chicken tender.
- Shred chicken: Remove the chicken from the pot once cooked through. Shred the meat using two forks and return it to the pot.
- Incorporate cream cheese: Reduce the heat to low and add the softened cream cheese. Stir continuously until the cheese is fully melted and the chili becomes creamy and smooth.
- Adjust seasoning and serve: Taste the chili and adjust salt, pepper, or heat as desired. Serve hot with cornbread and optional toppings such as lime wedges, diced avocado, sour cream, tortilla strips, Fritos, or shredded Monterey or Pepper Jack cheese.
Notes
- Using bone-in skinless chicken breast adds flavor, but boneless can be substituted for convenience.
- Pureeing a portion of the beans is optional but recommended for a thicker chili texture.
- Adjust the amount of cayenne and hot sauce to control the heat level.
- Leftover chili keeps well refrigerated for up to 3 days and freezes nicely.
- Serve with classic cornbread or warm tortillas for a complete meal.
