White Chicken Chili

Ingredients

Seasonings

• • 1 teaspoon chili powder

  • ½ teaspoon each - ground cumin, dried oregano, salt, mustard powder

  • 1/4 teaspoon black pepper cayenne pepper

  • 1 pinch red pepper flakes

Chili

• • 3 tablespoons butter

  • 1 yellow onion diced

  • 1 large jalapeno pepper seeded and diced

  • 4 cloves garlic diced

  • 3 tablespoons flour

  • 6 cups chicken broth

  • 1/3 cup half and half (half milk, half cream)

  • 2 (15.5 oz.) cans cannellini beans, drained

  • 1 teaspoon Hot Sauce

  • 1 teaspoon Worcestershire sauce

  •  2 (4 oz.) cans mild green chilies

  • 1 ½ lbs. bone-in skinless chicken breast see notes

  • Salt/Pepper

  • 1 (15.25 oz.) can whole kernel sweet corn drained. Can sub frozen corn.

  • 8 oz. cream cheese softened

Garnish Options

• • Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

Preparation

• • Combine the seasonings and set aside.


  • Melt the butter in a 4 1/2-quart pot. Add the diced onions and jalapeno pepper and cook for 5 minutes. Add the garlic and cook for 1 minute.


  • Add the flour and toss to coat. Cook for 2 minutes, until raw flour smell is gone.


  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.


  • Optional: Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender. Add it to the soup along with the remaining whole beans. (This helps to thicken the broth. Otherwise, all beans can be added whole.)


  • Add the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a boil. Let it boil for 15 minutes, uncovered, then reduce to a simmer.


  • Season each side of the chicken with salt/pepper. Add the chicken and the corn to the pot and let it simmer gently for 15-20 minutes, uncovered. (Cooking too rapidly will make the chicken tough.) Stir throughout cooking to lift any beans that may have settled to the bottom.


  • Remove the chicken and shred it once cooked through. Return it to the pot.


  • Reduce heat to low and stir in the softened cream cheese. Stir continuously until the cheese is fully melted into the chili.


  • Taste and adjust seasonings as needed. Serve with cornbread!