White Chicken Chili
February 24, 2025 • 0 comments
Ingredients
- (1 tsp.) Garlic Powder
- (1 tsp.) Chili Powder
- (1/4 tsp.) Black Pepper
- (1/4 tsp.) Cayenne Pepper
- (1 pinch) Red Pepper Flakes
- (3 Tbsp.) Salted Butter
- (1) Yellow Onion, diced
- (4) Pickled jalapeño slices, diced (we prefer pickled jalapeños to cut some of the heat without losing flavor, but if you prefer fresh jalapeños, feel free to use those)
- (3 Tbsp.) All-Purpose Flour (can use 1:1 gluten free all-purpose flour for a gluten free version, which is how Lauren makes it)
- (6 cups) Chicken Bone Broth
- (1/3 cup) Half and Half (half milk, half cream)
- (2 cans (15.5 oz.)) Cannellini Beans, drained
- (1 tsp.) Hot sauce
- (1 tsp.) Worcestershire Sauce
- (2 (4 oz.) cans) Mild green chilies, undrained
- (2 (4 oz.) cans) Mild green chilies, undrained
- Salt & Pepper to taste
- (1 quart sized bag) Frozen sweet corn
- (8 oz.) Cream Cheese, softened
- Lime wedges, fresh avocado, sour cream (or greek yogurt for a higher protein option), tortilla strips, Fritos, Cheddar, Colby Jack, Monterey or Pepper Jack cheese
- (2 lbs.) Chicken Breasts Boneless, Skinless
Directions
- Combine the seasonings in a bowl and set aside.
- Melt the butter in a 4.5-quart pot over medium heat. Add the diced onions and cook for 5 minutes. If you're using fresh jalapenos, you can add them now with the onions and saute. If you're using pickled jalapenos, then wait and add those in later.
- Add the flour and toss to coat. Cook for 2 minutes, or until raw flour smell is gone. It will look more tan/brown when it is done.
- Add the chicken bone broth in small splashes, stirring continuously. Add the half and half the same way.
- Add the seasonings, hot sauce, Worcestershire sauce, pickled jalapenos (if using), and green chilies. Bring to a boil. Let it boil gently for 15 minutes, uncovered, then reduce to a simmer.
- Season chicken breasts with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. Make sure you cook the chicken to an internal temperature of 165 degrees Fahrenheit. Stir throughout cooking to lift any beans that may have settled to the bottom. If you're using precooked chicken, then you can skip this step.
- Remove the chicken once it has cooked to the safe internal temperature and shred it. Return it to the pot. If you're using pre-cooked chicken, shred it and add it to the pot, make sure it heats up to the appropriate internal temperature.
- 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. Enjoy!
Notes:
-Do you have to use bone broth? No, but it provides extra nutrients, collagen and protein. Bone broth can be made in the crockpot where you cook your chicken bones or carcasses on low and slow for 24+ hours with veggie scraps and your preferred seasonings. Or you can make bone broth more quickly in an Instapot. See the Bone Broth Recipe for our bone broth using Holton Livestock Company's chicken backs, which provides the perfect amount of broth for this soup!)
-Chicken: Here is where the recipe can be super fun. Prefer dark meat? Then use Holton Livestock Company's chicken thighs. Did you bake a whole chicken and have leftovers? This is a great recipe to use up the leftover meat and you can make bone broth out of the leftover carcass. Talk about no waste and cost savings!)
-Corn: We have incredible neighbors who grow huge gardens and bless us with their surplus so we always have farm-raised frozen sweet corn on hand and boy does it take this recipe to a whole other level! Don't have any frozen sweet corn, no sweat, you can use canned, simply drain one can and use as directed below.
