Easy White Chicken Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb shredded chicken (make ahead by boiling in some water or chicken broth for 10 minutes, cooling then shredding)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • medium yellow onion, diced
  • 1 small jalapeno, diced
  • 4-5 cloves of garlic, minced
  • 2 cans diced green chiles
  • 2 32-oz boxes low sodium chicken broth
  • 2 15-oz cans Great Northern beans, drained and rinsed
  • 1 cup corn (canned or frozen - rinsed and thawed)
  • 1½ tbsp chili powder
  • ½ tbsp chipotle chili powder
  • 2 tsp cumin
  • ½ tsp cayenne
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp fresh ground pepper
  • ¼ cup fresh cilantro
  • 4 oz cream cheese (I used ⅓ reduced fat)
  • ¼ cup half and half
  • optional for topping: jalapeno slices, fresh cilantro, tortilla strips, shredded cheese, sour cream
Instructions
  1. Mix spices together in a small bowl. See note in post for controlling spice temp.
  2. In a large pot over medium heat add butter and olive oil.
  3. Once melted and heated through add onion and saute for 3 minutes.
  4. Add jalapeno and saute another 2 minutes.
  5. Add garlic and saute another minute.
  6. Stir in cans of diced green chilies and cook for 2 minutes.
  7. Stir in chicken and half your spice mixture. Combine and cook for 2 minutes.
  8. Pour in chicken broth, beans and corn.
  9. Bring to boil and stir in rest of spice mixture and cilantro.
  10. Turn down heat and simmer for 40 minutes.
  11. Adjust spice as needed.
  12. Stir in cream cheese and half and half and cook a few more minutes.
  13. Serve hot with any of the above toppings.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/easy-white-chicken-chili/