Description

This creamy White Chicken Chili offers a rich, flavorful twist on traditional chili with tender shredded chicken, creamy cannellini beans, and mild green chilies. Perfectly seasoned and finished with cream cheese for a velvety texture, it’s a hearty and comforting dish that can be garnished with fresh lime, avocado, and crispy tortilla strips for added zest and crunch.

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

Vegetables and Aromatics

1 yellow onion, diced
1 large jalapeno pepper, seeded and diced
4 cloves garlic, minced
1 (15.25 oz.) can whole kernel sweet corn, drained (or substitute frozen corn)

Dairy

3 tablespoons butter
1/3 cup half and half (half milk, half cream)
8 oz. cream cheese, softened

Protein and Canned Goods

1 ½ lbs. bone-in skinless chicken breast
2 (15.5 oz.) cans cannellini beans, drained
2 (4 oz.) cans mild green chilies, undrained

Other

3 tablespoons flour
6 cups chicken broth
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce

Garnishes

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

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Instructions

Prepare Seasonings: Combine chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes in a small bowl and set aside.
Sauté Aromatics: Melt butter in a 4 1/2-quart pot over medium heat. Add diced onions and jalapeno pepper, cooking for about 5 minutes until softened. Add minced garlic and cook for an additional minute to release flavors.
Add Flour and Cook: Sprinkle in the flour and toss to fully coat the vegetables. Cook for 2 minutes, stirring frequently, until the raw flour smell dissipates.
Incorporate Liquids: Gradually add chicken broth in small splashes while stirring continuously to prevent lumps. Follow with half and half added the same way to create a smooth base.
Blend Some Beans (Optional): Reserve one heaping cup of drained cannellini beans and combine with ½ cup broth. Blend until smooth using a food processor, blender, or immersion blender, then stir back into the pot with the remaining whole beans to thicken the chili.
Add Flavorings and Simmer: Stir in the prepared seasonings, hot sauce, Worcestershire sauce, and undrained green chilies. Bring the chili to a boil, then let it boil gently for 15 minutes uncovered. Reduce heat to a simmer afterward.
Cook Chicken and Corn: Season chicken breasts on both sides with salt and pepper. Add the chicken and drained corn to the pot, and simmer gently uncovered for 15-20 minutes, stirring occasionally to prevent beans from settling. Avoid rapid boiling to keep chicken tender.
Shred Chicken: Remove the chicken breasts from the pot, shred the meat using two forks once cooked through, and return the shredded chicken to the chili.
Melt Cream Cheese: Reduce heat to low, stir in the softened cream cheese, and continuously stir until the cheese is fully melted and blended into the chili for a creamy texture.
Final Taste and Serve: Taste the chili and adjust seasonings as needed. Serve hot garnished with lime wedges, diced avocado, sour cream, tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese. Enjoy with warm cornbread!

Notes

Using bone-in skinless chicken breasts adds flavor but boneless can be substituted; adjust cooking time accordingly.
Blending a portion of the beans is optional but helps thicken the broth for a creamier consistency.
Keep the chili at a gentle simmer after boiling to avoid tough chicken texture.
Use mild green chilies to keep flavors balanced; adjust heat with jalapeno and spices to taste.
Leftovers store well refrigerated for up to 3 days and reheat gently to maintain texture.