Description
White Chicken Chili is a comforting dish that combines shredded chicken, vibrant green chilies, and sweet corn in a creamy broth. This hearty chili is enhanced with cream cheese for a velvety texture that warms you from the inside out. Perfect for family dinners or gatherings, it can be prepared on the stovetop or in a slow cooker for a convenient meal any day of the week. With just the right amount of spices to elevate its flavor profile, this dish is sure to become a favorite in your household. Serve it topped with fresh lime, creamy avocado, and crispy tortilla strips for an added crunch!
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
- 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)
- 8 oz. cream cheese (softened)
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Combine all the spices—chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes—in a small bowl. Set aside.
- Melt butter in a large pot over medium heat. Add diced onions and jalapeno peppers; cook for 5 minutes until softened. Stir in minced garlic for another minute.
- Add flour to the pot and stir to coat vegetables. Cook for about 2 minutes until raw flour smell disappears.
- Pour in chicken broth gradually while stirring continuously to avoid lumps. Follow with half and half using the same method.
- If desired for a thicker consistency, reserve 1 heaping cup of drained beans. Blend this bean mixture with ½ cup broth until smooth. Return this mixture along with remaining whole beans to the pot.
- Stir in seasonings mix, hot sauce, and green chilies. Bring to a boil; then reduce heat to simmer gently for about 15 minutes uncovered.
- Season both sides of chicken breasts with salt and pepper before adding them along with corn into the pot. Let it simmer uncovered for another 15-20 minutes while stirring occasionally.
- Once cooked through, remove chicken breasts from pot and shred using two forks before returning them back into the chili.
- Lower heat to low setting then stir in softened cream cheese until fully melted into chili.
- Taste your chili one last time and adjust seasonings as necessary before serving hot alongside cornbread!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop or Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 75mg