White Chicken Chili - The Cozy Cook

Updated at: Tue, 29 Aug 2023 22:51:04 GMT

Step 1

Combine the seasonings and set aside.

Step 2

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.

Step 3

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

Step 4

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

Step 5

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.)

Step 6

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.

Step 7

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.

Step 8

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

Step 9

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

Step 10

Taste and adjust seasonings as needed. Serve with cornbread!

Step 11

Notes

Step 12

Rinsing the beans is optional and is a measure that can be taken to remove additional sodium.

Step 13

Green Chilies I recommend getting mild green chilies unless you like a lot of heat.

Step 14

Cream Cheese The cream cheese needs to be fully softened to melt well into the soup. Neufchatel cheese/light cream cheese can also be used.

Step 15

Note The liquid in this chili is able to reduce and concentrate with the stove top method as liquid evaporates during cooking. If using the Crock Pot, feel free to use ½ cup less broth and add ½ bouillon cube to the soup if desired.

Step 16

Sauté the diced onions and jalapeno pepper in melted butter over medium heat for 5 minutes.

Step 17

Add the garlic and cook for 1 minute. Add the flour and cook for 2 minutes, stirring continuously. Set aside.

Step 18

Optional Reserve 1 heaping cup of drained beans and combine it with ½ cup broth. Blend in a food processor, blender, or immersion blender.

Step 19

Add the chicken to the crock pot along with the chicken broth, softened onions/peppers/garlic, chicken broth, pureed and whole beans, hot sauce, Worcestershire sauce, green chilies, corn, and seasonings.

Step 20

Cook on low for 8 hours or on high for 4.

Step 21

Remove chicken and use 2 forks to shred it, then return it to the crock pot.

Step 22

Stir in the softened cream cheese and half and half.

Step 23

Cover and cook on high for 10 minutes. Stir again, and serve!

Step 24

Nutritional information is per cup, this recipe makes approximately 12 cups.

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