White Chicken Chili

For a different take on chili, whip up this thick and hearty White Chicken Chili.  It's filled with chicken, white beans, and green chilies and has the best southwestern flavor!

WHITE CHICKEN CHILI

I love a good chili, but sometimes you want to stray from the typical beef flavoring and go a little lighter.  In steps White Chicken Chili.  Filled with chunks of chicken breasts, Cannellini beans (white kidney beans), and the flavors of the southwest with green chilies, chili powder, and some hot sauce.  I also went a little rouge and added some corn for a little veggie addition.  Boy, this chili is good!

Perfect during these winter months, this makes a good lunch or dinner with a salad and some crusty bread to sop up all that thick broth.  And can you say game day food?  Winner!

What Ingredients do I need?

• chicken breasts
• low sodium chicken broth
• Cannellini beans
• canned corn
• canned green chilies
• Tabasco sauce
• chili poweder
• onion powder
• cream cheese
• cornstarch

Substitutions and Variations

• use any white bean
• use any hot sauce, or red pepper flakes or cayenne pepper to heat the chili
• use sour cream or yogurt to add creaminess instead of cream cheese
• add hominy or mexicorn to the chili
• use rotisserie or saved shredded chicken instead of cooking the breasts
• use chicken thighs instead of breasts

Kitchen Tips and Notes

• To save time use already cooked shredded chicken or buy a rotisserie chicken and shred it.
• thickeners:  equal parts cornstarch and water added to boiling liquid.  You can also thicken using potato starch or flour slurry.
• This soup freezes well for up to 3 months
• Double the recipe for a large crowd
• Can be converted to a crock pot or Instant Pot - add the cream cheese in the last stages of cooking.

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White Chicken Chili

serves 4

4 boneless skinless chicken breasts
2 cups low sodium chicken broth
1 14 oz can Cannellini beans, drained and rinsed
1 14 oz can corn, drained
1 4 oz can green chiles 
1 teaspoon Tabasco Sauce
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon salt
4 oz cream cheese room temperature
1 tablespoon corn starch
1 tablespoon water

Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot.  Bring to a boil, then reduce to medium low, cover and simmer for 15-20 minutes or until cooked through and tender.

Remove chicken breasts from pot to a cutting board and shred.   Place shredded chicken back in the pot with the chicken broth.

Add beans, corn, green chilies, Tabasco sauce, chili powder, onion powder, salt and stir to combine.  Cut the cream cheese in to cubes and add to the soup stirring occasionally until melted.  Cover and simmer for 10 minutes.

To thicken the soup, stir together corn starch and water and add to chili.  Raise the heat to high and boil for 5 minutes until desired thickness.