White Chicken Chili

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.

• 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).

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.

• 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.

• 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.

Tips from Well-Known Chefs

• Use roasted green chilies for added smokiness and depth.
• For a thicker consistency, mash more beans before adding them to the chili.

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