Description

This creamy and flavorful White Chicken Chili combines tender shredded chicken with cannellini beans, mild green chilies, and a blend of warm spices simmered in a rich broth. Perfectly balanced with a hint of heat from jalapeños and cayenne, it’s a comforting dish that serves as a delicious alternative to traditional red chili. Garnish with lime wedges, avocado, sour cream, and crispy tortilla strips for a perfect bowl every time.

Ingredients

Scale

Spices and Seasonings

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

Main Ingredients

3 tablespoons butter
1 yellow onion, diced
1 large jalapeño pepper, seeded and diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
6 cups chicken broth
1/3 cup half and half (half milk, half cream)
8 oz cream cheese, softened
2 (15.5 oz) cans cannellini beans, drained
1½ lbs bone-in skinless chicken breast
1 (15.25 oz) can whole kernel sweet corn, drained
2 (4 oz) cans mild green chilies, undrained
1 teaspoon hot sauce
1 teaspoon Worcestershire sauce

Garnishes

Lime wedges
Diced avocado
Sour cream
Tortilla strips
Fritos
Monterey or Pepper Jack cheese

Cook Mode Prevent your screen from going dark

Instructions

Prepare seasonings: In a small bowl, combine chili powder, cumin, oregano, salt, mustard powder, black pepper, cayenne pepper, and red pepper flakes. Set this seasoning mix aside for later use.
Sauté aromatics: In a large pot, melt butter over medium heat. Add the diced onion and jalapeño and cook until softened and fragrant, about 5 minutes.
Add garlic and flour: Stir in minced garlic and then sprinkle the flour over the mixture. Cook while stirring for about 1-2 minutes to create a roux and eliminate the raw flour taste.
Add liquids: Gradually whisk in chicken broth and half and half, ensuring the mixture is smooth and lump-free. Bring the broth to a gentle simmer.
Blend beans (optional): For added creaminess, blend about half of the drained cannellini beans with some broth until smooth, then stir this back into the pot along with the remaining whole beans.
Add flavorings and simmer: Stir in the prepared seasoning mix, hot sauce, Worcestershire sauce, and the undrained mild green chilies. Let everything simmer gently for about 15 minutes to meld the flavors.
Cook chicken and corn: Season the chicken breasts with salt and pepper, then add them whole to the simmering chili along with the drained corn. Continue to simmer until the chicken is cooked through, approximately 20-25 minutes.
Shred chicken and finish chili: Remove the chicken breasts, shred them with forks, and return the shredded chicken to the pot. Stir in the softened cream cheese until fully melted and incorporated to create a creamy texture.
Adjust seasoning and serve: Taste the chili and adjust seasoning with salt, pepper, or additional hot sauce as desired. Serve hot topped with lime wedges, diced avocado, sour cream, crispy tortilla strips, Fritos, and shredded Monterey or Pepper Jack cheese.

Notes

For a thicker chili, blending some cannellini beans with broth adds creaminess and body.
Bone-in chicken breasts provide more flavor during cooking, but skinless is preferred to keep the chili light.
If you prefer more heat, leave some jalapeño seeds or add extra cayenne pepper.
This chili reheats well and flavors deepen the next day.
Substitute bone-in chicken breasts with boneless if preferred; adjust cooking time accordingly.