White Chicken Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
12 cups
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Calories
302 kcal
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Course
Main Course
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Cuisine
American
White Chicken Chili
Description
This White Chicken Chili recipe combines seasoned butter-sautéed onions, jalapeno, and garlic, thickened with flour, then simmered in chicken broth and half and half. Cannellini beans, green chilies, and corn add body and flavor, while bone-in chicken breasts cook within the chili to impart depth. Cream cheese is stirred in softened to enrich the broth, creating a creamy consistency and mellowing the spices.
The chili melds mild heat from chili powder, cumin, and jalapeno with the freshness of corn and the creaminess of dairy. The beans create a thickened texture, sometimes enhanced by pureeing part of them with broth. Cooking the chicken inside the chili allows it to absorb flavors and remain tender. Hot sauce and Worcestershire add subtle complexity.
Serve garnished with lime wedges, diced avocado, sour cream, tortilla strips, and Monterey Jack cheese to add fresh brightness and contrasting textures. This chili makes a filling dish suitable for cooler weather or anytime comfort food is desired.
The recipe can be adapted to a crockpot method for easy slow cooking. Softened cream cheese is important to fully incorporate. Adjust spice levels by removing jalapeno membranes or altering cayenne. The chili stores well refrigerated for several days and freezes effectively for longer storage.
Ingredients
Seasonings
- 1 teaspoon chili powder
- ½ teaspoon ground cumin each
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- 1/4 teaspoon black pepper each
- 1/4 teaspoon cayenne pepper each
- 1 pinch red pepper flakes
Chili
- 3 tablespoons butter
- 1 yellow onion diced
- 1 jalapeno pepper seeded and diced, large
- 4 cloves garlic minced
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half and half (half milk, half cream)
- 2 cannellini beans drained, 15.5 oz. cans
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 2 green chili undrained, mild, 4 oz. cans
- 1 ½ lbs. chicken breast see notes, bone-in, skinless
- salt
- black pepper
- 1 corn drained. Can sub frozen corn, whole kernel sweet, 15.25 oz. can
- 8 oz. cream cheese softened
Garnish Options
- lime lime wedges, diced avocado, montery or pepper jack cheese (alternative cheeses
- avocado
- sour cream
- tortilla strips
- fritos
- Monterey jack cheese
Instructions
- Combine the seasonings and set aside.
- Melt the butter in a 4 1/2-quart pot over medium heat. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
- Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
- Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth.) Otherwise, all beans can be added whole.
- Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil gently for 15 minutes, uncovered, then reduce to a simmer.
- Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
- Remove the chicken and shred it once cooked through. Return it to the pot.
- Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
- Taste and adjust seasonings as needed. Serve with cornbread!
Notes
- Bone-in chicken breasts add more flavor, but boneless can be used.
- Rinsing the beans is optional and reduces sodium.
- Mild green chilies are recommended unless higher heat is preferred.
- Softened cream cheese blends better; Neufchatel or light cream cheese can substitute.
- Remove jalapeno white membrane to reduce spice if desired.
- Recipe can be made in crockpot with adjusted liquid and cooking times.
- Chili stores refrigerated for up to 3 days and freezes well for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 28g | 9% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 765mg | 32% |
| Potassium | 769mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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