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Recipe for White Chicken Chili
Make my favorite comfort soup in the fall and winter time…white chicken chili! It’s delicious and makes great leftovers for your family.
White Chicken Chili
Servings 8
Ingredients
- 3 tbsp Butter, unsalted
- 1 Large yellow onion diced
- 2 Jalapenos deseeded and diced
- 5 Garlic cloves minced
- 3 tbsp All purpose flour
- 6 cups Chicken broth
- ⅓ cup Half n Half
- 1 tbsp Mexene Chili Powder Mix
- ¼ tsp Red pepper flakes
- 1 tsp Worcestershire Sauce
- ½ tsp Mustard Powder
- 1 tsp Salt
- ¼ tsp Black pepper
- 2 4oz Cans Green Chilies
- 2 Chicken Breasts
- 1 Can Whole Corn (15oz)
- 2 Cans Cannellini Beans (15oz)
- 8oz Cream Cheese softened
- Optional Toppings: Cilantro, sour cream, avocado, green onions, tortilla chips
Instructions
- Add the butter to a large Dutch oven and place over medium-high heat to melt.
- Add the diced onions and jalapenos and cook until soft, about 5 minutes.
- Add the minced garlic and continue to cook about another 2 minutes – until the garlic is fragrant,
- Add the flour, stir in, and allow to cook a few minutes.
- Slowly pour in the broth, while stirring constantly.
- Followed by the half n half cream.
- Add the chili powder mix, red pepper flakes, worcestershire sauce, mustard powder and canned chilies. Give a good stir, then cover. Allow to simmer for 20 minutes.
- Season the chicken breasts with salt and pepper, then drop the breasts into the dutch oven.
- Cover again and simmer for about 20 minutes. Remove the chicken breasts to a plate and shred with 2 forks.
- Add back to the pot, along with the corn and cannelloni beans and give it a stir.
- Serve with any toppings you like!
