There is nothing more satisfying than a bowl of hot chili on a cool day. Our daily temperatures have been dropping here in Colorado and the fall season has officially arrived, sparking my cravings for a big bowl of this scrumptious white chili. This recipe is quick, easy and healthy. It is one of my favorite things to make when the cold seasons roll around. If you’re cooking for a crowd or just want extra chili for easy meals all week, it’s really easy to double this recipe!
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A Quick Rundown: Making Creamy White Chicken Chili:
Keep scrolling to find complete instructions. We’ll start here with a quick overview!
- First, place butter in a large pot or Dutch oven on the stove top. Turn heat to medium low.
- While your butter melts, dice onion and hatch chilis. Add them to the pot and sauté for 5-10 minutes.
- Next, add chicken bullion and hot water. Turn heat to medium high. Add beans, cream cheese, corn, chicken, canned jalapeños, and seasonings. Bring everything to a boil, then turn heat down to low.
- Allow all ingredients to to simmer together for 15-20 minutes. Extract chicken once it reaches an internal temperature of 165°F and diced/shred. Return chicken to the chili mixture.
- Ladle into serving bowls, add desired toppings & enjoy!
- Chicken: I like to pre-cook large quantities of chicken on the weekend and then shred/freeze it in two cup portions (which is about two large chicken breasts worth). Whenever I make this recipe I just grab a container of shredded chicken from the freezer and add it to my soup, which cuts down on total recipe time time substantially! You can also buy pre-cooked, shredded chicken at most grocery stores.
- Hatch Chilies: If you can’t find hatch chilies in the fresh produce section, canned will work fine! You won’t need to sauté canned chilies, just add them along with your broth. Another great substitute? Try Anaheim peppers if you can find them in the fresh produce section. They work beautifully!
Creamy White Chicken Chili
Creamy White Chicken Chili
- 2 tablespoons unsalted butter
- 1 medium size yellow onion *diced
- 2 hatch chilies *diced *see note below for substitutes
- 3 cups HOT water
- 3 teaspoons chicken broth base/bullion *see note below
- 1 can pinto beans *drained & rinsed
- 2 cans white navy beans *drained & rinsed
- 1 cup frozen corm
- 1 block cream cheese *cut into cubes
- 2 large chicken breasts *cut into thirds *see note below
- 1 can diced jalepenos
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- Crushed red pepper flakes *if you want some extra spice!
- Shredded cheddar cheese
- Sour cream
Recipe notes:Hatch Chilies: If you can’t find hatch chilies in the fresh produce section, you can use Anaheim peppers as a substitute. Canned hatch chilies will also work great! You won’t need to sauté canned chilies, just add them along with your broth. Chicken broth base/bullion: I’ve started using broth base/bullion in all of my soup/chili recipes (rather than boxed/canned broth). When you use a base or bullion, you can mix it with hot water. This allows your soup to heat faster and saves you time in the kitchen. Find bullion by the canned broth at the store or buy it on Amazon! You can use regular canned or boxed broth for this recipe but it will take a little longer. Chicken: I like to pre-cook large quantities of chicken on the weekend and then shred/freeze it in 2 cup portions (which is about 2 large chicken breasts worth). When I make this recipe, I grab a container of shredded chicken from the freezer and add it to my soup, which cuts down on total recipe time time substantially! You can also buy pre-cooked, shredded chicken at most grocery stores.
- Set a large stock pot or Dutch oven on the stove top and turn heat to medium low. Place butter in the pot and allow it to melt.
- While you wait for butter to melt, dice onion and hatch chilies into 1/2 inch pieces. Add diced veggies to the pot and sauté for about 10 minutes, until onions are translucent and chilies have softened a bit.
- Add hot water and bullion and turn heat to medium high. Drain and rinse your beans and cut your bar of cream cheese into cubes.
- Add beans, cream cheese cubes, corn, and spices to the chili. Cut your chicken breasts into thirds (to help them cook more quickly) and place them in the broth. Bring everything to a boil and then turn heat down to low. Cover and simmer for 20 minutes.
- Once chicken has reached an internal temperature of 165°F, remove it from the pot and shred or dice it on a cutting board. Return to the chili mixture.
- Do a little taste test and add a pinch more salt/pepper if desired. Different brands of chicken broth/bullion have different sodium levels so I only add ½ teaspoon up front but typically add a pinch more at the end.
- Ladle chili into bowl, add desired toppings and enjoy!
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