White Chicken Chili



  • 1 teaspoon chili powder
  • ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder
  • 1/4 teaspoon black pepper, cayenne pepper
  • 1 pinch red pepper flakes


  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 1 large jalapeno pepper, seeded and diced
  • 4 cloves garlic, diced
  • 3 tablespoons flour
  • 6 cups chicken broth
  • 1/3 cup half and half, (half milk, half cream)
  • 2 (15.5 oz.) cans cannellini beans, drained
  • 1 teaspoon Hot Sauce
  • 1 teaspoon Worcestershire sauce
  • 2 (4 oz.) cans mild green chilies
  • 1 ½ lbs. bone-in skinless chicken breast, see notes
  • Salt/Pepper
  • 1 (15.25 oz.) can whole kernel sweet corn, drained. Can sub frozen corn.
  • 8 oz. cream cheese, softened


  • 1. Combine the seasonings and set aside.
  • 2. Melt the butter in a 4 1/2-quart pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.
  • 3. Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.
  • 4. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
  • Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth. Otherwise, all beans can be added whole.)
  • 5. Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer.
  • 6. Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.
  • 7. Remove the chicken and shred it once cooked through. Return it to the pot.
  • 8. Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.
  • 9. Taste and adjust seasonings as needed. Serve with cornbread!

Source: The Cozy Cook

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