Description
White Chicken Chili – a delicious, creamy white chicken chili recipe that the whole family will love! Easy and packed with flavor!
Ingredients
Scale
- 3–4 tablespoons butter (regular or dairy-free)
- 1 large yellow onion, diced
- 1 large anaheim pepper, chopped
- 1 tablespoon garlic, minced
- 4 tablespoons flour (all-purpose or gluten-free)
- 5 cups chicken broth
- 1 pound boneless skinless chicken breast*
- 1/3 cup Nutpods unsweetened dairy-free cream (or half and half)
- 1 teaspoon worcestershire sauce
- (2) 4oz cans diced green chiles
- 1 1/2 teaspoon chili powder
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano leaves
- 1 teaspoon kosher salt, more to taste
- 1 teaspoon lemon juice
- 1 15oz can corn, drained
- (2) 15oz cans cannellini beans, drained and rinsed
- 4–8 oz cream cheese,** softened
- Toppings: sour cream, cheese, cilantro, tortilla strips, avocado
Instructions
- Add butter to a large Dutch Oven (5.5qt) and bring to medium-high heat. Add yellow onion, anaheim pepper and garlic. Sauté 3-5 minutes or until onion has softened.
- Add flour and stir to combine (this should coat the veggies and make a bit of a paste). Grab a whisk and start slowly adding chicken broth about 1/2 cup at a time, whisking continuously. Continue until all the broth has been added.
- Bring to a simmer and add the chicken breasts. Let simmer until fully cooked; about 15 minutes. Shred and return to the pot along with cream, worcestershire sauce, green chiles, chili powder, pepper, cumin, oregano, salt, lemon juice and corn. Stir to combine.
- Take one can of beans and place in a tall glass measuring cup (or similar container) and blend with immersion blender*** until creamy – add the pot along with the other can of beans (left whole). Stir to combine.
- Cut cream cheese into large chunks and add to the pot. Cover and simmer very softly (stirring occasionally) to allow the cream cheese to melt.
- Once the cream cheese has melted, stir to fully combine everything and then taste and add any additional salt or pepper, as desired.
- Serve in bowls with lots of freshly squeezed lime juice, a dollop of sour cream, freshly chopped cilantro, avocado chunks and a few tortilla strips!
Notes
- *Chicken – if you want even more flavor feel free to use bone-in chicken thighs instead of chicken breasts – about 6 should do the trick.
- **Cream Cheese: if you want this soup a little lighter you can easily omit the cream cheese or just use half of it!
- ***Blending Beans: the blending is totally optional, but I love how it helps thicken the chili and make it even more creamy and delicious, but if you would prefer to leave both cans whole that definitely works too!
- Dairy-Free: make this dairy-free by using dairy-free butter, the Nutpods unsweetened/unflavored creamer, dairy-free cream cheese, and dairy-free sour cream/cheese for toppings.
- Gluten-Free: to make this gluten-free use gluten-free flour.
- Slow Cooker: Sauté the onion, anaheim pepper, and garlic in a skillet (just like the recipe card states), then mix in the flour, and place this in the slow cooker. Whisk in the chicken broth into the crock pot, add the chicken breasts, seasonings, beans (using the same process as the recipe card), corn, and green chiles. Give it a mix and turn on the low setting for 6-8 hours or high setting for 3-4 hours. Shred the chicken and return to the pot. Finally, add the cream and cream cheese and cook on high for about 15 minutes before serving.
- Storage: in an airtight container in the refrigerator for up to 3 days!
- Freezer: let it cool, place in a freezer-safe container, and store for 4-6 months.
- Looking for a Whole30/Dairy-Free option? We also have a Whole30 White Chicken Chili that is equally as delicious!
Nutrition
- Serving Size: 6oz
- Calories: 167
- Sugar: 2.1 g
- Sodium: 593.2 mg
- Fat: 8.3 g
- Carbohydrates: 12.8 g
- Protein: 10.9 g
- Cholesterol: 42.3 mg