Yield: 4 Servings
Creamy White Chili
Rich and full-flavored, this Creamy White Chili might just become your new favorite chili! A touch of cinnamon sets it apart from the rest, while the easy one-pot prep makes it an easy weeknight dinner.
Ingredients
For the Chili
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 cloves garlic minced
- 1 pound boneless, skinless chicken breasts
- 3 cups chicken broth
- ½ teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes
- ¼ teaspoon cinnamon
- salt & pepper, to taste
- 1 cup frozen corn
- 2 15.5 oz cans white beans, rinsed and drained
- 1 12 oz can evaporated milk
- 6 tablespoons all purpose flour
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Instructions
- Place a heavy bottomed pot or dutch oven over the medium heat. Add the butter and olive oil to melt. Stir in the onion and cook until translucent. (You don't want to brown the onion because you want the chili to stay as "white" as possible. It's fine if the onions brown, just know that the sauce will not be as white.) Add in the garlic and cook 30 seconds to 1 minute or until fragrant.
- Add in the chicken, chicken broth, spices, salt and pepper. Bring to a boil, then reduce to a simmer. Cook for 12 to 15 minutes, or until chicken is fully cooked. Remove chicken from pot and shred. Add the chicken back into the pot.
- Stir in corn and beans. In a separate bowl, or liquid measuring cup, whisk to combine the flour and evaporated milk until smooth. Pour mixture into the pot, stirring to combine. Bring to a simmer and cook for 2 to 3 minutes, till thickened. Reduce heat to low. Taste and adjust seasonings. It will likely need more salt, but everyone’s tastes are different!
- Serve immediately with desired toppings.
Notes
- Beans: Any light-colored beans will work here, from cannellini and Great Northern to chickpeas or even pintos. Want to add some color to the recipe? Throw in a can of black beans, or maybe some dark red kidney beans. Whatever you like or have on hand will work!
- Veggies: This recipe is light on veggies, so feel free to sneak some in if you like. Yellow squash, green bell pepper, sliced leeks, celery…everything’s up for grabs.
- Evaporated Milk: I like the convenience and creaminess of evaporated milk, which is simply milk with much of the water removed to make a thicker version. You could use heavy cream instead if you like, but keep in mind that fresh dairy has a tendency to split. Use medium heat and turn the heat down after the chili thickens.
- Spices: If you want to make this chili with different spices, feel free! Make your own spice blend, or use a store-bought chili seasoning packet.
- Browning the Onions: It's fine, taste-wise, if the onions brown, but if they do, the chili will not look as white. On the other hand, browning the garlic may cause it to become bitter, so definitely avoid that!
- Salt: If you find that the flavors aren’t coming through as much as you’d like, try adding a bit of additional salt. That is often all that’s needed!
- Storage: Store any leftover white chili in the refrigerator in an airtight container. It will keep for up to 5 days.
- Freezing: Freeze white chicken chili in freezer bags or airtight containers for up to three months. Thaw in the refrigerator before reheating on low heat.
- Reheating: Reheat leftover chili over low heat until it's piping hot, but not simmering or boiling. Simmering and boiling can cause the milk to become grainy.
Nutrition
Serving: 1, Calories: 596kcal, Carbohydrates: 46g, Protein: 48g, Fat: 26g, Saturated Fat: 9g, Polyunsaturated Fat: 15g, Cholesterol: 126mg, Sodium: 976mg, Fiber: 9g, Sugar: 8g