White Chicken Chili

This White Chicken Chili is a cozy and satisfying dish that’s perfect for dinner any night of the week. Packed with tender shredded chicken, creamy broth, hearty beans, sweet corn, and a touch of spice, it’s a flavorful and comforting meal the whole family will love. Whether you’re hosting a game day gathering, meal prepping for the week, or looking for a quick weeknight dinner, this recipe is perfect for all occasions. Garnish with tortilla strips, avocado, or cheese for the ultimate chili experience. Plus, it’s freezer-friendly and easy to customize for your taste!

Ingredients

Seasonings

• 1 teaspoon chili powder
• ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
• ¼ teaspoon each: black pepper, cayenne pepper
• 1 pinch red pepper flakes

For the Chili

• 3 tablespoons butter
• 1 yellow onion (diced)
• 1 large jalapeño pepper (seeded and diced)
• 4 cloves garlic (minced)
• 3 tablespoons flour
• 6 cups chicken broth
• ⅓ cup half and half (equal parts milk and 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 (see notes)
• Salt/Pepper
• 1 (15.25 oz.) can whole kernel sweet corn (drained or substitute frozen corn)
• 8 oz. cream cheese (softened)

Garnish Options

• Lime wedges, diced avocado, sour cream, tortilla strips, Fritos, Monterey Jack, or Pepper Jack cheese.

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Instructions

Prepare the Seasonings

1. Combine all seasoning ingredients in a small bowl and set aside.

Cook the Base

2. Melt butter in a large 4.5-quart Dutch oven over medium heat. Add diced onions and jalapeño pepper. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute.
3. Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes to eliminate the raw flour taste.
4. Gradually add chicken broth in small splashes, stirring continuously to create a smooth consistency. Repeat with the half and half.

Add Beans and Flavorings

5. (Optional) Blend 1 heaping cup of drained beans with ½ cup broth in a blender or food processor. Add this puree to the pot along with the remaining whole beans for a thicker broth.
6. Stir in the prepared seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a gentle boil and cook uncovered for 15 minutes. Reduce to a simmer.

Cook the Chicken and Corn

7. Season the chicken breasts with salt and pepper. Add them to the pot along with the corn. Simmer gently for 15–20 minutes, stirring occasionally to prevent beans from sticking to the bottom. Avoid a rolling boil to keep the chicken tender.

Shred and Finish

8. Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the chili.
9. Reduce heat to low and stir in the softened cream cheese. Mix until fully melted and incorporated.

Serve

10. Taste the chili and adjust seasonings as needed. Serve hot with cornbread and your favorite garnishes.

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Why You’ll Love This Recipe

• Rich and Creamy: The perfect blend of broth and cream cheese creates a luxurious texture.
• Hearty and Nutritious: Packed with protein, fiber, and vegetables for a satisfying meal.
• Customizable: Easily tweak the spices, toppings, or ingredients to suit your taste.

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Tips

• Blending Beans: Blending a portion of the beans adds thickness without using heavy cream or additional flour.
• Prevent Sticking: Stir the chili occasionally, especially after adding beans, to prevent sticking at the bottom of the pot.
• Softened Cream Cheese: Make sure the cream cheese is softened to ensure smooth incorporation.

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Variations and Substitutions

• Chicken Options: Use boneless chicken thighs or shredded rotisserie chicken for convenience.
• Vegetarian: Replace chicken with additional beans and use vegetable broth.
• Spice Level: Adjust cayenne pepper and hot sauce for a milder or spicier chili.
• Dairy-Free: Substitute coconut cream for half and half and use dairy-free cream cheese.

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FAQs

Q: Can I make this ahead of time?
A: Yes, this chili reheats beautifully. Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze White Chicken Chili?
A: Absolutely! Store cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Q: Can I use canned chicken?
A: Yes, canned chicken works well for a quick option. Add it at the end when stirring in the cream cheese.

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Serving

Serve this chili with warm cornbread, tortilla chips, or a crisp side salad. Garnish with a dollop of sour cream, shredded cheese, and a squeeze of lime for added flavor.

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Suggestions

• Pair with Drinks: A cold beer or sparkling lemonade complements the bold flavors perfectly.
• Add a Crunch: Top with tortilla strips or Fritos for a delightful texture.
• Leftovers: Use leftovers as a topping for baked potatoes or nachos for a delicious twist!