Description
Indulge in a warm bowl of White Chicken Chili that promises to be a crowd-pleaser for any gathering or weeknight dinner. This creamy and hearty dish combines tender chicken, cannellini beans, and a blend of spices simmered to perfection. The addition of cream cheese gives the broth an irresistible richness, while customizable toppings like diced avocado and crispy tortilla strips allow you to make each bowl your own. Whether you choose to prepare this chili on the stovetop or in a Crock Pot, it’s designed for convenience and flavor, making it an ideal choice for meal prep or feeding a crowd. Enjoy a comforting dish that’s both nutritious and satisfying!
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 (15.5 oz.) cans cannellini beans, drained
- 1 teaspoon hot sauce
- 2 (4 oz.) cans mild green chilies, undrained
- 1 ½ lbs. bone-in skinless chicken breast
- Salt and pepper to taste
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- 8 oz. cream cheese, softened
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- In a large pot, melt butter over medium heat. Sauté diced onions and jalapeño for 5 minutes until softened.
- Add minced garlic and cook for 1 additional minute.
- Stir in flour to coat the vegetables; cook for 2 minutes.
- Gradually add chicken broth while stirring, followed by half and half.
- Optionally blend some beans with broth for a thicker texture before returning them to the pot.
- Mix in seasonings, hot sauce, and green chilies. Bring to a boil then reduce heat to simmer uncovered for 15 minutes.
- Season chicken breasts with salt and pepper; add to the pot along with corn. Simmer uncovered for another 15-20 minutes.
- Shred cooked chicken using two forks and return it to the chili.
- Lower heat and stir in softened cream cheese until fully melted.
- Taste-test and adjust seasonings before serving warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop/Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg