White Chicken Chili

This White Chicken Chili recipe is easy to make on the Stove Top or in the Crock Pot! The broth has the BEST creamy white broth with cream cheese, green chilies, corn, shredded chicken, and simple seasonings.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Servings: cups

Calories: 302kcal

Author: Stephanie

Ingredients

Seasonings

1 teaspoon chili powder
½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
1/4 teaspoon each: black pepper, cayenne pepper
1 pinch red pepper flakes

Chili

3 tablespoons butter
1 yellow onion diced
1 large jalapeno pepper seeded and diced
4 cloves garlic minced
3 tablespoons flour
6 cups chicken broth
1/3 cup half and half (half milk, half 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. Can sub frozen corn.
8 oz. cream cheese softened

Garnish Options

Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

US Customary - Metric

Instructions

Combine the seasonings and set aside.
Melt the butter in a 4 1/2-quart pot over medium heat. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth.) Otherwise, all beans can be added whole.
Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil gently for 15 minutes, uncovered, then reduce to a simmer.
Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
Remove the chicken and shred it once cooked through. Return it to the pot.
Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
Taste and adjust seasonings as needed. Serve with cornbread!

Notes

Pro Tips:

Chicken: Bone-in chicken breast or chicken thighs will add the most flavor to the broth. You can also use 2 large boneless/skinless chicken breasts or 2 ½ cups cooked/leftover chicken.
Rinsing the beans is optional and is a measure that can be taken to remove additional sodium.
Green Chilies: I recommend getting mild green chilies unless you like a lot of heat.
Cream Cheese: The cream cheese needs to be fully softened to melt well into the soup. Neufchatel cheese/light cream cheese can also be used.
Jalapenos: Remove the white membrane from the jalapeño if you want to take down the spice that it adds.
📘 Find this recipe on page 98 of my 2nd cookbook, Let’s Eat!

Crock Pot Method

Note: The liquid in this chili is able to reduce and concentrate with the stove top method as liquid evaporates during cooking. If using the Crock Pot, feel free to use ½ cup less broth and add ½ bouillon cube to the soup if desired.
Sauté the diced onions and jalapeno pepper in melted butter over medium heat for 5 minutes.
Add the garlic and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously. Set aside.
Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender.
Add the chicken to the crock pot along with the chicken broth, softened onions/peppers/garlic, chicken broth, pureed and whole beans, hot sauce, Worcestershire sauce, green chilies, corn, and seasonings.
Cook on low for 8 hours or on high for 4.
Remove chicken and use 2 forks to shred it, then return it to the crock pot.
Stir in the softened cream cheese and half and half.
Cover and cook on high for 10 minutes. Stir again, and serve!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover chili makes a great freezer food.

Nutritional information is per cup, this recipe makes approximately 12 cups.

Nutrition