White Chicken Chili (Print Version)
# Ingredients:
01 -
3 tbsp butter.
02 -
1 yellow onion, diced.
03 -
1 large jalapeno pepper, seeded and diced.
04 -
4 cloves garlic, minced.
05 -
3 tbsp flour.
06 -
6 cups chicken broth.
07 -
1/3 cup half & half (half milk, half cream).
08 -
2 (15.5 oz.) cans cannellini beans, drained.
09 -
1 tsp hot sauce.
10 -
1 tsp Worcestershire sauce.
11 -
2 (4 oz.) cans mild green chilies, undrained.
12 -
1 ½ lbs. bone-in skinless chicken breast.
13 -
1 (15.25 oz.) can whole kernel corn, drained.
14 -
8 oz. cream cheese, softened.
15 -
1 tsp chili powder.
16 -
½ tsp ground cumin.
17 -
½ tsp dried oregano.
18 -
½ tsp salt.
19 -
½ tsp mustard powder.
20 -
¼ tsp black pepper.
21 -
¼ tsp cayenne pepper.
22 -
Pinch of red pepper flakes.
# Instructions:
01 -
Dice the onions, jalapeno, and garlic.
02 -
Melt butter in a pot over medium heat. Add the diced onion and jalapeno and cook for 5 minutes. Add the minced garlic and cook for another minute.
03 -
Add the flour to the pot, stirring and cooking for 2 minutes. Gradually stir in the chicken broth and half & half.
04 -
Optionally puree 1 cup of the beans with ½ cup of chicken broth and add to the pot, along with the remaining beans, hot sauce, Worcestershire sauce, and green chilies.
05 -
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.
06 -
Remove the chicken, shred it, and return it to the pot.
07 -
Reduce the heat and stir in the softened cream cheese until melted.
08 -
Serve the chili with cornbread, tortilla chips, or your preferred garnish.
# Notes:
01 -
This creamy and flavorful White Chicken Chili is packed with tender shredded chicken, green chilies, corn, and warm spices. It's perfect for chilly days or when you crave a hearty, comforting meal.