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White Chicken Chili

White Chicken Chili
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Indulge in the warmth and comfort of this delightful White Chicken Chili, a creamy and flavorful dish that’s perfect for chilly evenings or family gatherings. Bursting with tender chicken, vibrant green chilies, and hearty white beans, each spoonful is a taste of home. This recipe is not only easy to prepare but also allows for variations to suit your preferences—whether you prefer it mild or with an extra kick of spice. With a rich creamy broth thanks to cream cheese and half-and-half, you’ll find it’s sure to become a favorite in your household. Serve it with crispy tortilla strips or fresh avocado for an added touch. Gather around the table and enjoy this deliciously satisfying meal!

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 (seeded and diced)
  • 4 cloves garlic (minced)
  • 3 tablespoons flour
  • 6 cups chicken broth
  • ⅓ cup half-and-half
  • 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
  • 1 (15.25 oz.) can whole kernel sweet corn (drained; can substitute frozen corn)
  • 8 oz. cream cheese (softened)
  • Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese for serving

Instructions

  1. Combine chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl; set aside.
  2. In a large pot over medium heat, melt butter. Add onions and jalapeno; sauté for about 5 minutes until softened. Stir in minced garlic for an additional minute.
  3. Sprinkle flour over the vegetables; cook for about 2 minutes until raw flour smell dissipates.
  4. Gradually pour in chicken broth while stirring continuously; then add half-and-half.
  5. If desired, blend one cup of drained beans with half a cup of broth until smooth and stir back into the pot along with remaining whole beans.
  6. Add seasonings and green chilies to the pot; bring to a boil then reduce heat to simmer uncovered for about 15 minutes.
  7. Season chicken breasts with salt and pepper; add them along with corn into the pot and simmer gently for 15–20 minutes until cooked through.
  8. Remove chicken from pot; shred using forks or chop into pieces before returning to the chili.
  9. Reduce heat to low and stir in softened cream cheese until fully melted.
  10. Taste and adjust seasonings before serving hot.

Nutrition

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