Description
This hearty White Chicken Chili combines tender chicken breast, creamy cannellini beans, mild green chilies, and a blend of warming spices to create a comforting and flavorful dish. Enhanced with cream cheese and half and half for richness, this chili is perfect for a cozy meal and can be customized with toppings like lime wedges, avocado, sour cream, and tortilla strips.
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, to taste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
Main Ingredients
- 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
- â…“ cup half and half (half milk, half cream)
- 2 (15.5 oz) cans cannellini beans, drained
- 2 (4 oz) cans mild green chilies, undrained
- 1½ 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
Garnishes and Serving Suggestions
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- Prepare Seasonings: In a small bowl, combine chili powder, ground cumin, dried oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes. Set this seasoning mix aside for later use.
- Sauté Aromatics: Melt the butter in a 4 1/2-quart pot over medium heat. Add the diced yellow onion and jalapeno pepper; cook for about 5 minutes until softened. Then add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add Flour: Sprinkle the flour over the sautéed vegetables and toss to coat evenly. Cook this mixture for 2 minutes, stirring frequently to eliminate the raw flour taste.
- Incorporate Liquids: Gradually add the chicken broth in small splashes while stirring continuously to prevent lumps. Then add the half and half using the same technique, creating a creamy base for the chili.
- Optional Bean Puree: To thicken the broth, reserve 1 heaping cup of drained cannellini beans and combine with ½ cup broth. Blend this mixture in a food processor, blender, or with an immersion blender until smooth. Add this puree back to the pot along with the remaining whole beans. Alternatively, all beans can be added whole without pureeing.
- Add Seasonings and Chilies: Stir in the previously prepared seasoning mix, hot sauce, Worcestershire sauce, and the cans of mild green chilies. Increase the heat and bring the soup to a gentle boil. Allow it to boil uncovered for about 15 minutes, then reduce heat to a simmer.
- Add Chicken and Corn: Season the chicken breasts on both sides with salt and pepper. Place the chicken and drained corn into the simmering pot. Allow to simmer gently for 15 to 20 minutes uncovered, stirring occasionally to prevent beans from settling and ensuring even cooking. Avoid rapid boiling 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 with the other ingredients.
- Melt Cream Cheese: Reduce the heat to low and stir in the softened cream cheese. Stir continuously until the cheese has fully melted and incorporated, lending a creamy texture to the chili.
- Final Seasoning and Serve: Taste the chili and adjust seasonings as needed. Serve hot with your choice of garnishes such as lime wedges, diced avocado, sour cream, tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese. Cornbread makes an excellent side to complete the meal.
Notes
- Using bone-in skinless chicken breast adds flavor and moisture to the chili.
- The optional bean puree step helps to thicken the soup and create a creamier consistency.
- Be careful not to boil the chili rapidly once the chicken is added to prevent it from becoming tough.
- You can substitute frozen corn for canned sweet corn if preferred.
- For a spicier chili, keep some jalapeno seeds or add extra cayenne or hot sauce to taste.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.
