Description
White chicken chili emerges as a comforting Mexican-inspired classic that warms hearts and satisfies hungry diners. Rich, creamy flavors blend perfectly with tender chicken, creating a soul-soothing meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 1/2 pounds bone-in skinless chicken breast
- 8 ounces (226 grams) cream cheese, softened
Vegetables and Beans:
- 1 yellow onion, diced
- 1 large jalapeno pepper, seeded and diced
- 4 cloves garlic, minced
- 2 (15.5 ounces/440 grams) cans cannellini beans, drained
- 2 (4 ounces/113 grams) cans mild green chilies, undrained
- 1 (15.25 ounces/432 grams) can whole kernel corn, drained
Liquids and Seasonings:
- 3 tablespoons butter
- 3 tablespoons flour
- 6 cups chicken broth
- 1/3 cup half & half (half milk, half cream)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Pinch of red pepper flakes
Instructions
- Finely dice onions, jalapeno, and garlic, preparing all ingredients for a smooth cooking process.
- Heat butter in a large pot over medium temperature, sautéing onions and jalapeno for approximately 5 minutes until softened. Add minced garlic and cook for an additional minute, releasing aromatic flavors.
- Sprinkle flour into the vegetable mixture, stirring continuously for 2 minutes to create a thickening base. Slowly incorporate chicken broth and half & half, whisking until smooth and slightly thickened.
- Partially blend one cup of beans with chicken broth, creating a creamy texture. Return the pureed mixture to the pot, then add remaining whole beans, hot sauce, Worcestershire sauce, and green chilies.
- Season chicken breasts with salt and pepper, then introduce them along with corn into the simmering liquid. Allow the mixture to cook for 15-20 minutes at a gentle simmer until chicken is completely cooked through.
- Extract chicken from the pot, shred into bite-sized pieces using two forks, and return the shredded meat back into the chili.
- Lower heat and incorporate softened cream cheese, stirring until completely melted and integrated into the chili, creating a rich and creamy consistency.
- Ladle the steaming chili into serving bowls, accompanied by cornbread, tortilla chips, or preferred garnishes for a complete meal.
Notes
- Ingredient Flexibility Swap chicken breasts with rotisserie or leftover chicken to save cooking time and add deeper flavor.
- Spice Customization Adjust jalapeño and hot sauce levels to control heat intensity, making the chili mild or fiery based on personal preference.
- Thickening Techniques Use an immersion blender to partially blend beans for a creamier texture, or add extra flour for a thicker consistency if desired.
- Dietary Adaptations Create a gluten-free version by substituting regular flour with cornstarch or gluten-free flour blend, ensuring everyone can enjoy this comforting dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 383 kcal
- Sugar: 2 g
- Sodium: 2216 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 44 g
- Cholesterol: 85 mg