White Chicken Chili
White Chicken Chili is a creamy, spicy, cozy and comforting bowlful of chicken, vegetables and beans finished with jalapenos, onions, cheese, sour cream and whatever you so choose! A gorgeous make ahead recipe that tastes better as the days go on and freezes beautifully!
Servings 8 servings
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 1 green bell pepper diced
- 2 garlic cloves minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- 2 tsp kosher salt
- ½ tsp cracked black pepper
- 1 lb boneless skinless, chicken breasts
- 6-8 cups chicken broth
- 1 - 4 oz can fired roasted green chiles
- 2 - 15 oz cans white cannellini beans
- 4 oz cream cheese
- ⅓ cup half and half
- ½ cup fresh cilantro leaves
Toppings:
Jalapeno slices
Green onion
Cheese
Sour cream
Avocado
Fresh cilantro
Instructions
- To quickly thicken chili if desired: If you would like your chili to be a bit thicker. You can remove 1 cup of chili stock and whisk together with 2 tablespoons of all purpose flour until smooth. Add mixture back into the soup and simmer for an additional 5-10 minutes, or until thickened.
- Saute aromatics: In a large Dutch oven or stock pot, heat olive oil on medium heat. Add onion and bell pepper and cook until the onion is translucent and bell pepper is tender, about 4-5 minutes. Add the garlic and cook for 1-2 more minutes or until fragrant.
- Add ground spices: Add cumin, chili powder, oregano, cayenne, salt and cracked black pepper. Stir together well and cook for an additional 1-2 minutes.
- Add chicken and broth, then simmer: Add chicken breasts and broth to the pot. Partially cover the Dutch oven or pot with the lid and simmer chicken breasts for 20 minutes or until cooked through and reach an internal temperature of 165 F.
- Shred chicken: Remove the cooked chicken from the pot and shred with two forks. Return the chicken back to the pot.
- Finish with chiles and beans: Add in fire roasted green chilis, cannellini beans, cream cheese, and half and half. Stir chili together and cook on medium heat for 5-10 minutes until the cream cheese has melted and the mixture is creamy. Remove from heat and stir in fresh cilantro leaves. Scoop into bowls, top with your favorite toppings and enjoy!
Notes
White chicken chili will keep in an airtight container in the fridge for up to 5
Freeze: Make chili up until step 4 (shredding the chicken). Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge. When reheating, add green chiles, beans, cream cheese and half and half, and serve as desired.
Reheat: Pop a bowlful in the microwave in 30 second increments, stirring each time in between, until warmed through. OR, reheat the entire batch over medium heat on the stovetop until bubbling and simmering.
Nutrition info does not include toppings.