White Chicken Chili
Experience warmth and comfort with this creamy White Chicken Chili. Perfect for any occasion, this dish combines tender shredded chicken, flavorful spices, and a rich broth enhanced by cream cheese. Whether you’re hosting a family dinner or enjoying a cozy night in, this chili is quick to prepare and can be made on the stove or in a Crock Pot. Customize it with your favorite toppings like avocado or tortilla strips for an extra burst of flavor. Ideal for meal prep, this satisfying dish promises to become a family favorite for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Stovetop or Crock Pot
- Cuisine: American
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 cans (15.5 oz.) cannellini beans, drained
- 1 teaspoon hot sauce
- 2 cans (4 oz.) mild green chilies, undrained
- 1.5 lbs. bone-in skinless chicken breast
- Salt/Pepper to taste
- 1 can (15.25 oz.) whole kernel sweet corn, drained
- 8 oz. cream cheese, softened
- Lime wedges, diced avocado, sour cream, tortilla strips, Fritos, Monterey Jack or Pepper Jack cheese
Instructions
- Combine seasoning ingredients in a small bowl and set aside.
- Melt butter in a large pot over medium heat; sauté diced onion and jalapeño until softened. Add minced garlic and cook briefly.
- Sprinkle flour over the vegetables and cook for two minutes.
- Gradually stir in chicken broth, followed by half-and-half until smooth.
- Blend one cup of drained beans with half a cup of broth until smooth; return to the pot along with remaining beans.
- Stir in seasonings, hot sauce, and green chilies; bring to a boil then simmer uncovered for 15 minutes.
- Season chicken with salt and pepper; add to the pot along with corn and simmer for 15-20 minutes until cooked through.
- Shred the chicken and mix back into the chili; gently stir in softened cream cheese until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 60mg
Find it online: https://cookingwithlola.com/white-chicken-chili/