Description
This creamy White Chicken Chili combines tender shredded chicken with cannellini beans, mild green chilies, and warming spices for a hearty, comforting meal. Enhanced with cream cheese for richness and served with fresh toppings like avocado and lime wedges, it’s perfect for cozy dinners and feeding a crowd.
Ingredients
Scale
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
- Salt and pepper for chicken seasoning
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
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 and Fats
- 3 tablespoons butter
- 1/3 cup half and half (half milk, half cream)
- 8 oz. cream cheese, softened
Beans and Protein
- 2 (15.5 oz.) cans cannellini beans, drained
- 1 ½ lbs. bone-in skinless chicken breast
Other
- 3 tablespoons flour
Toppings (Optional)
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Mix Seasonings: Combine the chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl, then set aside for later use.
- Sauté Aromatics: Melt the butter in a 4 ½-quart pot over medium heat. Add the diced onion and jalapeno and cook them for about 5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release aroma.
- Add Flour: Sprinkle the flour over the vegetables and toss to coat. Cook for 2 minutes, stirring constantly, until the raw flour taste and smell dissipate, forming a light roux.
- Incorporate Liquids: Gradually add the chicken broth in small splashes while stirring continuously to avoid lumps. Follow by slowly adding the half and half using the same technique to create a creamy base.
- Optional Bean Puree: Reserve about 1 heaping cup of the drained cannellini beans and combine with ½ cup broth. Blend this mixture until smooth using a food processor, blender, or immersion blender and add it back into the pot along with the remaining whole beans to thicken the chili.
- Add Flavorings and Chilies: Stir in the pre-mixed seasonings, hot sauce, Worcestershire sauce, and the undrained mild green chilies. Bring the mixture to a boil, then let it boil gently uncovered for 15 minutes before reducing the heat to a simmer.
- Simmer Chicken and Corn: Season the chicken breasts with salt and pepper on both sides. Add the chicken and drained corn to the pot, then simmer gently uncovered for 15 to 20 minutes. Stir occasionally to prevent beans from sticking and avoid cooking too quickly to keep the chicken tender.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred the meat using two forks. Return the shredded chicken to the chili to combine.
- Add Cream Cheese: Lower the heat to low and add the softened cream cheese. Stir continuously until the cream cheese melts thoroughly into the chili, creating a rich, creamy texture.
- Final Seasoning and Serve: Taste the chili and adjust seasonings as needed. Serve hot, garnished with lime wedges, diced avocado, sour cream, tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese alongside cornbread for a complete meal.
Notes
- Using bone-in skinless chicken breasts adds extra flavor, but boneless breasts can be used for convenience.
- Blending some beans helps thicken the chili but is optional.
- Adjust the jalapeno and cayenne amounts to control heat level.
- Leftover chili can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with fresh toppings and cornbread for the best experience.
