Easy White Chicken Chili
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- Mix spices together in a small bowl. See note in post for controlling spice temp.
- In a large pot over medium heat add butter and olive oil.
- Once melted and heated through add onion and saute for 3 minutes.
- Add jalapeno and saute another 2 minutes.
- Add garlic and saute another minute.
- Stir in cans of diced green chilies and cook for 2 minutes.
- Stir in chicken and half your spice mixture. Combine and cook for 2 minutes.
- Pour in chicken broth, beans and corn.
- Bring to boil and stir in rest of spice mixture and cilantro.
- Turn down heat and simmer for 40 minutes.
- Adjust spice as needed.
- Stir in cream cheese and half and half and cook a few more minutes.
- Serve hot with any of the above toppings.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/easy-white-chicken-chili/
3.5.3251