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Creamy White Chicken Chili

A comforting and flavorful white chicken chili made with tender chicken, beans, and a creamy broth that's perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Spices
  • 1 tablespoon chili powder Adds warmth and depth with its moderate heat profile.
  • 1 teaspoon ground cumin Introduces a distinct earthy flavor.
  • 1 teaspoon dried oregano Brings a hint of herbal brightness.
  • 1 teaspoon salt Essential for enhancing all flavors.
  • 1 teaspoon mustard powder Adds a subtle sharpness.
  • 1/2 teaspoon black pepper Offers a gentle kick.
  • 1/4 teaspoon cayenne pepper Provides an additional layer of heat.
  • 1/4 teaspoon red pepper flakes Gives extra warmth.
Base and Vegetables
  • 2 tablespoons butter Used for sautéing, adds richness.
  • 1 large yellow onion Imparts sweetness and aroma.
  • 1 small jalapeno pepper Offers a fresh, spicy touch.
  • 3 cloves garlic Introduces savory notes.
  • 1/4 cup flour Thickening agent.
Broth and Beans
  • 4 cups chicken broth Base of the chili.
  • 1 cup half and half Adds creaminess.
  • 15 oz cannellini beans A hearty addition.
  • 2 cups whole kernel sweet corn Adds sweetness and crunch.
  • 1 tablespoon hot sauce Enhances spiciness.
  • 1 tablespoon Worcestershire sauce Introduces umami notes.
  • 1 can mild green chilies Adds mild heat.
Chicken and Toppings
  • 1 lb bone-in skinless chicken breast Primary protein.
  • 1/2 cup cream cheese Creates a silky texture.
  • lime wedge Lime wedges Brightens the dish when served.
  • 1 medium diced avocado Provides creaminess.
  • 1/2 cup sour cream Adds a tangy finish.
  • 1 cup tortilla strips Brings a crunchy texture.
  • 1 cup Fritos Offers a salty punch.
  • 1/2 cup Monterey or Pepper Jack cheese Melts beautifully.

Method
 

Preparation
  1. Combine the seasonings: In a bowl, mix together chili powder, ground cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes, then set aside.
  2. Melt the butter: In a large pot, melt the butter over medium heat until bubbly.
  3. Add onions and jalapenos: Add the diced yellow onion and jalapeno pepper, cooking for about 5 minutes until softened.
  4. Add garlic: Stir in minced garlic and cook for an additional minute until fragrant.
  5. Incorporate the flour: Sprinkle in the flour, tossing to coat the vegetables, and cook for about 2 minutes until lightly golden.
Cooking
  1. Add chicken broth gradually: Gradually pour in chicken broth while stirring continuously to prevent lumps.
  2. Add half and half: Continue stirring while adding half and half, blending it into the broth.
  3. Blend optional beans: Optionally, reserve 1 cup of drained cannellini beans, blending them with 1/2 cup broth until smooth, then add back to the pot along with the remaining beans.
  4. Spice it up: Add the previously prepared seasonings, hot sauce, Worcestershire sauce, and green chilies, bringing the mixture to a boil.
  5. Simmer the chili: Reduce to a simmer and cook uncovered for 15 minutes to let the flavors meld.
  6. Prepare the chicken: Season the chicken breasts with salt and black pepper, then add them to the pot, along with drained corn, allowing it to simmer gently for 15-20 minutes until the chicken is cooked through.
  7. Shred the chicken: Once the chicken is cooked, remove it from the pot, shred it, and return the chicken back to the pot.
  8. Add cream cheese: Stir in softened cream cheese until fully melted and incorporated into the chili.
  9. Taste and adjust: Taste the chili and adjust the seasonings as needed before serving.

Notes

For best flavor, avoid skipping the sautéing step. Use bone-in chicken for richer flavors. If the chili thickens too much, add extra chicken broth or water. Let sit before serving for deeper flavors. Garnish with fresh cilantro or lime juice for an extra touch.