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A creamy and comforting white chicken chili featuring tender shredded chicken, cannellini beans, green chilies, sweet corn, and a flavorful broth enriched with cream cheese and half-and-half. Can be cooked quickly on the stovetop or slowly in a Crock Pot.

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
  • 1/3 cup half and half (half milk, half cream)
  • 2 (15.5 oz.) cans cannellini beans, drained
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 2 (4 oz.) cans mild green chilies, undrained
  • 1 ½ lbs. bone-in skinless chicken breast (or substitute with leftover or rotisserie chicken)
  • Salt and pepper to taste
  • 1 (15.25 oz.) can whole kernel sweet corn, drained (can substitute frozen corn)
  • 8 oz. cream cheese, softened

Instructions

  1. Mix all the seasonings together and set aside.
  2. In a 4.5-quart pot, melt the butter over medium heat.
  3. Sauté the diced onion and seeded, diced jalapeño for about 5 minutes until tender.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle in the flour, stir to coat, and cook for 2 minutes to remove the raw flour taste.
  6. Slowly add chicken broth in small splashes while stirring constantly, then add half-and-half the same way to keep the broth smooth.
  7. Reserve 1 heaping cup of drained cannellini beans, puree with 1/2 cup broth, and add the puree back to the pot along with the remaining whole beans (optional).
  8. Pour in the mixed seasonings, hot sauce, Worcestershire sauce, and undrained green chilies; bring to a gentle boil and let bubble uncovered for 15 minutes, then lower heat to simmer.
  9. Season chicken breasts with salt and pepper, add the chicken and drained corn to the pot, and simmer gently uncovered for 15–20 minutes, stirring occasionally.
  10. Remove the cooked chicken and shred it with two forks, then stir the shredded chicken back into the chili.
  11. Turn the heat to low and fold in softened cream cheese, stirring until fully melted and incorporated.
  12. Taste and adjust seasonings as needed.
  13. For Crock Pot method: soften onions and jalapeño in melted butter over medium heat for 5 minutes, add garlic and cook 1 minute, stir in flour and cook 2 minutes, then set aside.
  14. Optionally reserve and puree 1 heaping cup drained beans with 1/2 cup broth for Crock Pot.
  15. Combine in the Crock Pot: chicken, broth, sautéed veggies, pureed and whole beans, hot sauce, Worcestershire, green chilies, corn, and seasonings.
  16. Cook on low for 8 hours or high for 4 hours.
  17. Remove chicken, shred with forks, and stir it back into the Crock Pot.
  18. Mix in softened cream cheese and half-and-half, cover and cook on high for 10 minutes, stir, and serve.

Notes

Worcestershire sauce, mustard powder, and hot sauce deepen the flavor without overpowering., Remove jalapeño membranes to reduce heat; add hot sauce and cayenne gradually to increase spiciness., Recipe can be made up to two days in advance; reheat before serving., Can swap cannellini beans for black or pinto beans, and add optional veggies like mushrooms, zucchini, or sweet potatoes., Garnish with lime wedges, avocado, sour cream, shredded cheese, or tortilla chips as desired., Stores well in the fridge for up to 3 days and freezes for up to 3 months.

Nutrition

Find it online: https://gingerbaking.com/white-chicken-chili-2/