Yield: 4 Servings
Creamy White Chicken Chili
With its simple ingredients, customizable heat, and creamy comfort factor, this Creamy White Chicken Chili recipe is sure to become a new family favorite. So gather your loved ones, whip up a pot, and don't forget to load it up with your favorite toppings!
Ingredients
- ¼ cup cornmeal
- ¼ cup whole milk, evaporated milk, or half and half
- 2 tablespoons butter, or olive oil
- 1 large yellow onion, diced
- 2 jalapenos, seeded and minced
- 4 cloves garlic, minced
- 1 (8 oz) can green chilies, do not drain
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon kosher salt
- 4 cups chicken stock
- 3 cups cooked & shredded chicken, about 4 breasts (see notes below to use raw chicken)
- 2 (14 oz) cans cannellini beans, rinsed and drained
Optional Toppings
- Shredded cheese
- Sour cream
- Cilantro, or green onions
- Jalapeños, fresh or pickled.
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Instructions
- In a small bowl, whisk together cornmeal and milk. Set aside.
- In a dutch oven (or a heavy bottomed pot), melt butter over medium-high heat. Add onion and jalapeño, cooking until soft - about 5 minutes.
- Stir in garlic and green chilies and cook for 30 more seconds. Add spices (chili powder, cumin, cayenne pepper, kosher salt) and cook for 1 minute.
- Add chicken stock, shredded chicken and cannellini beans. Bring to a low boil. Cover and simmer, stirring occasionally, for 10 minutes.
- Stir in the cornmeal and milk mixture. Continue simmering for another 10 minutes, stirring occasionally, until thickened. Remove from heat and let stand for 5 minutes to thicken even more before serving, if desired.
- Divide among 4 bowls and top with optional garnishes. Serve immediately!
Notes
Store: Transfer the cooled chili to an airtight container and store it in an airtight container for up to 5 days.
Reheat: Warm up leftovers in the microwave or on the stovetop until hot and steaming.
Freeze: Place cooled chili in a freezer safe airtight container and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Raw Chicken: If you would prefer to use raw chicken breasts or thighs, add them when you add the broth in step 4. Simmer the chili until the chicken is cooked and easily shredded, about 20 minutes. Then continue with the recipe as directed.
Beans: Cannellini beans add a creamy texture, while great northern beans provide a lighter feel. Feel free to experiment with other white bean varieties!
Extra Creamy: This chili is creamy already, but to really make it extra creamy, stir in 1/4 to 1/2 cup sour cream before serving.
More Southwestern Flavors: Add a can or two of drained Rotel, canned tomatoes with chilies, to add even more flavor! Use mild, medium or hot depending on your heat preference.
Nutrition
Serving: 1 serving, Calories: 544kcal, Carbohydrates: 56g, Protein: 52g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 113mg, Sodium: 1524mg, Potassium: 701mg, Fiber: 14g, Sugar: 8g, Vitamin A: 771IU, Vitamin C: 12mg, Calcium: 192mg, Iron: 7mg