Creamy White Chicken Chili Recipe
This creamy White Chicken Chili is a comforting mix of shredded chicken, beans, corn, and rich spices. Perfect for cold nights, serve with avocado, tortilla strips, and more!
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Ingredients
- 1 yellow onion diced
- ½ bunch green onion diced
- 1 jalapeño deseeded and diced
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons flour
- 6 cups chicken stock 1 Kitchen Basics stock and 1 Kettle & Fire stock recommended
- ⅓ cup half and half
- 2 cans cannellini beans or white chili beans drained
- 2 small bags frozen corn
- 2 rotisserie chickens shredded (reserve the juices)
- 8 oz cream cheese softened and cubed
Seasonings
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco hot sauce
- Salt and pepper to taste
- Pinch of red pepper flakes
- ½ teaspoon each: cumin oregano, ground mustard, cayenne pepper, chili powder
Optional Toppings
- Avocado diced
- Chopped green onions
- Sour cream
- Tortilla strips or Fritos
Instructions
- In a large pot, melt the butter over medium heat. Add the yellow onion, green onion, garlic, and diced jalapeño. Sauté for 5-7 minutes until softened.
- Sprinkle the flour over the sautéed vegetables and stir to coat, cooking for 1-2 minutes. Gradually whisk in the chicken stock and half and half, making sure there are no lumps. Add all the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring the mixture to a boil, then reduce to medium heat and let simmer for 10 minutes.
- Add the beans to the pot. For a thicker chili, blend one can of beans with an immersion blender before adding. Then, add the second can with whole beans.
- Stir in the shredded chicken, frozen corn, and cubed cream cheese. Bring the mixture to a gentle boil, whisking to help the cream cheese dissolve. Let cook for at least 30 minutes to develop flavors.
- Serve the chili hot, topped with your choice of garnishes like avocado, green onions, sour cream, and tortilla strips or Fritos for added crunch.
