Go Back

Creamy White Chicken Chili

A fresh twist on classic chili and a family favorite recipe!
Print Recipe Pin Recipe
Course Main Course, Soup

Equipment

  • 4.5 Quart Dutch Oven

Ingredients
  

Chilli

  • 3 tbsp Butter
  • 1 Yellow Onion diced
  • 1 Large Jalapeno pepper seeded and diced
  • 4 cloves Garlic minced
  • 3 tbsp Flour
  • 6 cups Chicken Broth
  • 1/3 cup Half and Half (half milk, half cream)
  • 2 (15.5 oz) cans Cannellini beans drained
  • 2 (4 oz) cans Mild green chiles undrained
  • 1 1/2 Ibs Bone-in skinless chicken breast see notes
  • 1 (15.25 oz) can whole kernel Sweet Corn drained. Can sub frozen corn.
  • 8 oz Cream Cheese softened
  • Salt and Pepper

Seasoning

  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 1 Pinch Red Pepper Flakes

Optional additions for extra flavor

  • 1 tsp Worcestershire sauce
  • 1 tsp Hot sauce
  • 1/2 tsp Mustard Powder

Additional Garnishes

  • Lime Wedges
  • Diced Avocado
  • Sour Cream
  • Tortilla Strips
  • Fritos
  • Monterey or Pepper Jack cheese

Instructions
 

  • Combine the seasonings and set aside
  • Melt the butter in a 4 1/2-quart pot
  • Add the diced onions and jalapeno pepper and cook for 5 minutes
  • Add the garlic and cook for 1 minute
  • Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously
  • Add the half and half in the same manner
  • Add the beans whole or reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth.)
  • Add the seasonings, hot sauce, Worcestershire sauce, and green chiles. Bring to a boil. Let it boil gently for 15 minutes, uncovered, then reduce to a simmer.
  • Season each side of the chicken with salt/pepper
  • Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
  • Remove the chicken and shred it once cooked through. Return it to the pot.
  • Reduce heat to low and stir in the softened cream cheese
  • Stir continuously until the cheese is fully melted into the chili.
  • Taste and adjust seasonings as needed.
  • Serve with cornbread or my favorite french bread!
Keyword chicken chili, chili, white chicken chili