Name: White Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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 & half (half milk, half cream).; 2 (15.5 oz.) cans cannellini beans, drained.; 1 tsp hot sauce.; 1 tsp Worcestershire sauce.; 2 (4 oz.) cans mild green chilies, undrained.; 1 ½ lbs. bone-in skinless chicken breast.; 1 (15.25 oz.) can whole kernel corn, drained.; 8 oz. cream cheese, softened.; 1 tsp chili powder.; ½ tsp ground cumin.; ½ tsp dried oregano.; ½ tsp salt.; ½ tsp mustard powder.; ¼ tsp black pepper.; ¼ tsp cayenne pepper.; Pinch of red pepper flakes.

White Chicken Chili combines the warmth of a traditional chili with a creamy and flavorful twist. Made with tender shredded chicken, mild green chilies, cannellini beans, and corn, this comforting dish is perfect for chilly days or when you want something satisfying. The creamy base is enhanced by cream cheese, half & half, and a blend of spices, giving each bite a rich and cozy flavor. Sautéed onions, jalapenos, and garlic add depth, while optional toppings like tortilla chips, cilantro, or shredded cheese can be added for a personalized finish. Serve this hearty meal with cornbread for a complete dinner experience.

White Chicken Chili offers a comforting bowl of creamy goodness, perfect for any cold day. With tender shredded chicken, mild green chilies, and sweet corn mixed with a rich and flavorful base, this chili is a hearty, satisfying meal everyone will enjoy.

INGREDIENTS

Butter: 3 tbsp, for sautéing the vegetables.
Yellow onion: 1, diced for a sweet aromatic base.
Jalapeno pepper: 1 large, seeded and diced, for a mild heat kick.
Garlic: 4 cloves, minced for added flavor depth.
Flour: 3 tbsp, used for thickening the base.
Chicken broth: 6 cups, the base for simmering and flavor.
Half & Half: 1/3 cup, for a creamy texture.
Cannellini beans: 2 (15.5 oz.) cans, drained, for a hearty texture.
Hot sauce: 1 tsp, to enhance flavor.
Worcestershire sauce: 1 tsp, for depth of flavor.
Green chilies: 2 (4 oz.) cans, undrained, for a mild spice.
Bone-in skinless chicken breast: 1 ½ lbs., adds tender shredded meat.
Whole kernel corn: 1 (15.25 oz.) can, drained, for added sweetness and texture.
Cream cheese: 8 oz., softened to melt smoothly.
Chili powder: 1 tsp, for spice.
Ground cumin, dried oregano, salt, mustard powder: ½ tsp each, for seasoning.
Black pepper, cayenne pepper: ¼ tsp each, to taste.
Red pepper flakes: A pinch, for heat (optional).

INSTRUCTIONS

Step 1:: Dice the yellow onion, jalapeno, and garlic.
Step 2:: Melt the butter in a large pot over medium heat. Add the diced onion and jalapeno and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute.
Step 3:: Add the flour and cook for 2 minutes, stirring continuously. Gradually whisk in the chicken broth and half & half until smooth.
Step 4:: Puree 1 cup of cannellini beans with ½ cup of chicken broth (optional) and add to the pot along with the remaining beans, hot sauce, Worcestershire sauce, and green chilies.
Step 5:: Season the chicken breast with salt and pepper. Add the chicken and corn to the pot. Simmer for 15-20 minutes or until the chicken is cooked through.
Step 6:: Remove the chicken from the pot, shred it, and return the shredded meat to the chili.
Step 7:: Lower the heat and stir in the softened cream cheese until fully melted and incorporated into the chili.

Serving and Storage Tips

Serve hot with cornbread, tortilla chips, shredded cheese, or chopped cilantro as a garnish.
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

Helpful Notes

To make it spicier, add more cayenne or red pepper flakes to taste.
Substitute bone-in chicken with boneless chicken breast if preferred for easier preparation.