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Creamy White Chicken Chili Recipe

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3.8 from 12 reviews

This White Chicken Chili recipe features a creamy, flavorful white broth made with cream cheese, green chilies, corn, shredded chicken, and a blend of savory seasonings. It can be easily prepared on the stovetop or in a slow cooker, making it a perfect comforting meal for any day.

Ingredients

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

Chili

  • 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 (half milk, half cream)
  • 2 (15.5 oz) cans cannellini beans, drained
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 2 (4 oz) cans mild green chilies, undrained
  • 1 ½ lbs bone-in skinless chicken breast
  • Salt and Pepper to taste
  • 1 (15.25 oz) can whole kernel sweet corn, drained (can substitute frozen corn)
  • 8 oz cream cheese, softened

Garnish Options

  • Lime wedges
  • Diced avocado
  • Sour cream
  • Tortilla strips
  • Fritos
  • Monterey or Pepper Jack cheese

Instructions

  1. Prepare seasonings: Combine chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl and set aside for later use.
  2. Sauté aromatics: Melt butter in a 4 1/2-quart pot over medium heat. Add diced onion and jalapeno pepper and cook for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Create roux base: Sprinkle flour over the sautéed vegetables and toss to coat evenly. Cook for 2 minutes to remove raw flour taste, stirring constantly.
  4. Add liquids: Gradually add the chicken broth in small splashes while stirring continuously to avoid lumps. Then add the half and half the same way, stirring constantly to combine.
  5. Optional bean puree: For a thicker broth, reserve 1 heaping cup of drained beans and combine with ½ cup broth. Blend using a food processor, blender, or immersion blender until smooth, then add this mixture back to the pot along with the remaining whole beans. Alternatively, add all beans whole.
  6. Season the chili: Add the prepared seasoning mix, hot sauce, Worcestershire sauce, and undrained green chilies to the pot. Bring the mixture to a gentle boil and let it boil uncovered for 15 minutes, then reduce heat to a simmer.
  7. Cook chicken and corn: Season 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 beans from sticking and to cook the chicken through without toughening it.
  8. Shred chicken: Remove the chicken from the pot once cooked, shred into bite-sized pieces, and return shredded chicken to the chili.
  9. Add cream cheese: Reduce heat to low and stir in the softened cream cheese continuously until it has melted fully into the chili, creating a creamy texture.

Notes

  • Using bone-in chicken breasts adds more flavor to the broth, but boneless can be substituted if preferred.
  • For a thicker chili broth, blending some of the beans before adding them is recommended.
  • Adjust spiciness by modifying the jalapeno amount and cayenne pepper to taste.
  • Garnish with lime wedges, diced avocado, sour cream, tortilla strips, or cheese to enhance flavor and texture.
  • This recipe can be adapted for slow cooker preparation by combining all ingredients except cream cheese and cooking on low for 6-8 hours. Add cream cheese at the end and stir until melted.

Find it online: https://flavorspath.com/creamy-white-chicken-chili-recipe/