Creamy White Chicken Chili
Creamy White Chicken Chili
Ingredients
For the Chili
- 1/4 cup unsalted butter
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 1 cup zucchini, diced
- 2 teaspoons garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk, whole or 2%
- 15 ounces canned cannellini beans, drained and rinsed
- 1/2 cup green salsa, or diced green chiles
- 2 cups cooked chicken, shredded
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream, or Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion, red bell pepper, and zucchini. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic, chili powder, and ground cumin to the pot. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min
- 3
Sprinkle the all-purpose flour over the vegetables and spices. Stir continuously for 1-2 minutes to create a roux, ensuring the flour is fully incorporated and lightly toasted.
⏱️ 2 min
- 4
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to low.
⏱️ 5 min
- 5
Pour in the milk and stir to combine. Add the drained and rinsed cannellini beans, green salsa (or diced green chiles), and shredded cooked chicken to the pot. Stir all ingredients together.
⏱️ 5 min
- 6
Season the chili with kosher salt and black pepper to taste. Simmer gently for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the chili to thicken slightly.
⏱️ 15 min
- 7
Ladle the hot White Chicken Chili into serving bowls. Garnish with shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and fresh chopped cilantro, if desired. Serve with lime wedges on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy White Chicken Chili
For the Chili
- 1/4 cup unsalted butter
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 1 cup zucchini, diced
- 2 teaspoons garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk, whole or 2%
- 15 ounces canned cannellini beans, drained and rinsed
- 1/2 cup green salsa, or diced green chiles
- 2 cups cooked chicken, shredded
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving (Optional)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup sour cream, or Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 2 lime wedges
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the diced yellow onion, red bell pepper, and zucchini. Sauté for 5-7 minutes, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic, chili powder, and ground cumin to the pot. Stir well and cook for 1 minute until fragrant.
⏱️ 1 min - 3
Sprinkle the all-purpose flour over the vegetables and spices. Stir continuously for 1-2 minutes to create a roux, ensuring the flour is fully incorporated and lightly toasted.
⏱️ 2 min - 4
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to low.
⏱️ 5 min - 5
Pour in the milk and stir to combine. Add the drained and rinsed cannellini beans, green salsa (or diced green chiles), and shredded cooked chicken to the pot. Stir all ingredients together.
⏱️ 5 min - 6
Season the chili with kosher salt and black pepper to taste. Simmer gently for 10-15 minutes, stirring occasionally, allowing the flavors to meld and the chili to thicken slightly.
⏱️ 15 min - 7
Ladle the hot White Chicken Chili into serving bowls. Garnish with shredded Monterey Jack cheese, a dollop of sour cream or Greek yogurt, and fresh chopped cilantro, if desired. Serve with lime wedges on the side.
⏱️ 3 min