White Chicken Chili

by Eats By The Beach (Millie Brinkley)

4 Servings

1 hr

This white chicken chili is creamy, hearty, and so satisfying. It’s a great alternative to a rich beef chili and easy enough to become a favorite family dinner staple.

INGREDIENTS IN WHITE CHICKEN CHILI:

Vegetable oil - I used canola
2 large chicken breasts - you could also use chicken thighs if you prefer dark meat. Another option is ground chicken.
1 medium onion - cut into a small dice
Garlic - 4 large cloves or 4 teaspoons of jarred
Chicken stock or broth - you’ll need 4 cups or a 32-ounce box.
Creamed corn
Chopped green chiles - mild, medium, or hot, it’s your choice
Canned white beans - Great Northern White beans are the creamiest, but cannellini beans also work well.
Green salsa - again pick the level of heat that you enjoy
Spices - salt, cumin, chili powder, Mexican oregano, and white pepper -
Sour cream - I like using full fat to add richness and a luxurious mouthfeel. But to reduce fat and calories you can use low-fat. I don’t recommend non-fat.
Half and Half - for creaminess and to mellow out the spices
Cilantro - this is a love/hate herb. If you like it, stir it in at the end. If you dislike the flavor of it, you could use parsley or just eliminate it.
Lime juice - use fresh juice, not the bottled stuff

Yes, you can make this in a slow cooker. Add all the ingredients except the sour cream, half and half, cilantro, and lime.

Place the lid on and cook on low for 8 hours or high for 4 hours.

About 30 minutes before serving, stir in the sour cream and half and half.

To serve, add cilantro and lime.

I like to serve this chili with a slice of Cheddar Jalapeno Bread.

White Chicken Chili

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Recipe details

Yield 4 Servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

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% Daily value

Ingredients

1 tablespoon vegetable oil
2 large boneless, skinless chicken breasts, cut into ½-inch cubes
1 medium onion, diced
4 large garlic cloves, minced
4 cups chicken stock
1 can (15-ounces) creamed corn
2 (4-ounce) cans chopped green chiles
2 cans (15 ½-ounces) Great Northern White Beans, drained
1 jar (16-ounces) green salsa
1 teaspoon salt
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon dried Mexican oregano
1 teaspoon white pepper
1 cup sour cream
½ cup half and half
¼ cup chopped cilantro
¼ fresh lime

Instructions

In a large Dutch oven, warm the oil over medium heat until shimmering.
Saute the chicken, onions, and garlic, stirring constantly, until the chicken is no longer pink - about 10 minutes.
Pour in the chicken stock, creamed corn, green chiles, beans, salsa, salt, cumin, chili powder, oregano, and white pepper.
Bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Whisk in the sour cream and heavy cream until well incorporated.
Warm, stirring constantly, until the mixture is hot - about 5 minutes.
Stir in the cilantro and squeeze ¼ lime. Stir well.
Ladle into serving bowls and serve warm, garnished with sour cream, cheese, tortilla chips, and/or jalapenos.

Comments

Nicole P on Mar 03, 2021

This looks delicious!

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Nancollards on Mar 09, 2021

Thanks much for a Mexican version of corn chowder! You've made this a 5star recipe with the special extras. I'm making it today and I'm excited, lol.

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