White Chicken Chili
White Chicken Chili
Ingredients
For the Seasoning Blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon all-purpose seasoning
- 1 tablespoon adobo seasoning
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
For the Chili
- 3 pounds boneless, skinless chicken thighs
- 4 tablespoons olive oil, divided
- 1/2 yellow onion, medium, finely chopped
- 1 green bell pepper, medium, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 6 cups chicken broth, or as needed
- 8 ounces cream cheese, softened
- 2 cans Great Northern beans, 15 ounces each, drained and rinsed
- 1/2 can black beans, 15 ounces, drained and rinsed
- 1 1/2 cups corn, frozen or canned (drained)
- 4 ounces canned green chilies, chopped
- 1/4 cup pickled jalapeños, chopped
- 1/4 cup heavy cream
For Serving
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 fresh jalapeño, thinly sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1 1/2 cups Fritos corn chips, crushed, for topping
Instructions
- 1
In a small bowl, whisk together all ingredients for the seasoning blend: salt, black pepper, chili powder, all-purpose seasoning, adobo seasoning, ground cumin, garlic powder, onion powder, dried oregano, and smoked paprika. Set aside.
⏱️ 3 min
- 2
Place the chicken thighs in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the prepared seasoning blend. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare the vegetables.
⏱️ 15 min
- 3
Finely chop the yellow onion, green bell pepper, and celery. Mince the garlic.
⏱️ 10 min
- 4
Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the marinated chicken thighs for 3-4 minutes per side, until lightly browned. The chicken does not need to be cooked through. Remove chicken from the pot and set aside.
⏱️ 8 min
- 5
Reduce heat to medium. Add the chopped onion, green bell pepper, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes. Add a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 7 min
- 6
Pour enough chicken broth into the pot to just cover the vegetables (approximately 2-3 cups). Bring the mixture to a gentle simmer. Once simmering, stir in the softened cream cheese until it is fully incorporated and the mixture is smooth.
⏱️ 5 min
- 7
Return the seared chicken thighs to the pot. Add more chicken broth as needed to ensure the chicken is mostly submerged. Cover the pot and let it cook for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min
- 8
Carefully remove the cooked chicken from the pot. Shred the chicken using two forks, then return the shredded chicken to the chili.
⏱️ 5 min
- 9
Stir in the remaining half of the seasoning blend. Add one can of whole Great Northern beans, the other can of Great Northern beans (mashed or blended), the black beans, corn, chopped green chilies, and chopped pickled jalapeños. Stir in the heavy cream. Continue to simmer, uncovered, for an additional 45 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken to a rich consistency.
⏱️ 45 min
- 10
Serve the White Chicken Chili hot, garnished with shredded Monterey Jack cheese, fresh cilantro, sliced fresh jalapeños, lime wedges, a dollop of sour cream, and Fritos corn chips.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
White Chicken Chili
Ingredients
For the Seasoning Blend
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon all-purpose seasoning
- 1 tablespoon adobo seasoning
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
For the Chili
- 3 pounds boneless, skinless chicken thighs
- 4 tablespoons olive oil, divided
- 1/2 yellow onion, medium, finely chopped
- 1 green bell pepper, medium, finely chopped
- 2 stalks celery, finely chopped
- 4 cloves garlic, minced
- 6 cups chicken broth, or as needed
- 8 ounces cream cheese, softened
- 2 cans Great Northern beans, 15 ounces each, drained and rinsed
- 1/2 can black beans, 15 ounces, drained and rinsed
- 1 1/2 cups corn, frozen or canned (drained)
- 4 ounces canned green chilies, chopped
- 1/4 cup pickled jalapeños, chopped
- 1/4 cup heavy cream
For Serving
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup fresh cilantro, chopped
- 1 fresh jalapeño, thinly sliced
- 1 lime, cut into wedges
- 1/2 cup sour cream
- 1 1/2 cups Fritos corn chips, crushed, for topping
Instructions
- 1
In a small bowl, whisk together all ingredients for the seasoning blend: salt, black pepper, chili powder, all-purpose seasoning, adobo seasoning, ground cumin, garlic powder, onion powder, dried oregano, and smoked paprika. Set aside.
⏱️ 3 min - 2
Place the chicken thighs in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with half of the prepared seasoning blend. Toss to coat evenly. Let marinate for at least 15 minutes while you prepare the vegetables.
⏱️ 15 min - 3
Finely chop the yellow onion, green bell pepper, and celery. Mince the garlic.
⏱️ 10 min - 4
Heat the remaining 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the marinated chicken thighs for 3-4 minutes per side, until lightly browned. The chicken does not need to be cooked through. Remove chicken from the pot and set aside.
⏱️ 8 min - 5
Reduce heat to medium. Add the chopped onion, green bell pepper, celery, and minced garlic to the same pot. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 5-7 minutes. Add a splash of chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
⏱️ 7 min - 6
Pour enough chicken broth into the pot to just cover the vegetables (approximately 2-3 cups). Bring the mixture to a gentle simmer. Once simmering, stir in the softened cream cheese until it is fully incorporated and the mixture is smooth.
⏱️ 5 min - 7
Return the seared chicken thighs to the pot. Add more chicken broth as needed to ensure the chicken is mostly submerged. Cover the pot and let it cook for 20 minutes, or until the chicken is cooked through and tender.
⏱️ 20 min - 8
Carefully remove the cooked chicken from the pot. Shred the chicken using two forks, then return the shredded chicken to the chili.
⏱️ 5 min - 9
Stir in the remaining half of the seasoning blend. Add one can of whole Great Northern beans, the other can of Great Northern beans (mashed or blended), the black beans, corn, chopped green chilies, and chopped pickled jalapeños. Stir in the heavy cream. Continue to simmer, uncovered, for an additional 45 minutes, stirring occasionally, to allow the flavors to meld and the chili to thicken to a rich consistency.
⏱️ 45 min - 10
Serve the White Chicken Chili hot, garnished with shredded Monterey Jack cheese, fresh cilantro, sliced fresh jalapeños, lime wedges, a dollop of sour cream, and Fritos corn chips.
⏱️ 2 min