Creamy White Chicken Chili

Move over chicken soup because white chicken chili is just as warm, cozy, and comforting ~ but way more interesting!

layering flavors in white chicken chili

White chicken chili is a whole different ballgame from your regular beef and tomato based chilis. It’s lighter, more nuanced…leaning a little toward a chunky chowder or stew. I layer in those nuanced flavors with every step and the result is just perfect, not overpowering!

1. Roast fresh chilis under the broiler.
2. Sauté onions and garlic in olive oil and butter.
3. Bloom ground cumin, coriander and oregano in the hot oil and butter before adding liquid.
4. Add fresh corn kernels and the cobs to the chicken broth to add a subtle ‘corny’ layer to your white chicken chili.
5. Fresh squeezed lime juice brightens the creamy broth.
6. I thicken the chili with masa harina which not only gives the broth body but an earthy corn flavor.
7. Shredded Mexican cheeses add even more body to the broth, plus…cheese!
8. Lots of topping options give that final pop that makes this multi-layered white chili sing.

topping your white chicken chili

Toppings are half the fun of this meal. I set them out in little bowls and let people create their own white chicken chili masterpiece. Always popular are my easy fried tortilla crisps:

1. Slice corn tortillas into thin strips.
2. Heat a layer of oil in a skillet.
3. Fry them in batches until crisp, about 1 1/2 to 2 minutes, depending on thickness.
4. Drain on paper towels and season with salt.

more topping ideas:

• diced avocado
• minced jalapeño
• sliced green onion
• fresh cilantro
• lime wedges
• shredded cheese

perfect for making ahead

I bake my chicken breasts while I prep and begin the chili so everything comes together quickly. Once everything has been added I’ll simmer very gently for about 10-15 minutes, then let cool before refrigerating. This allows the flavors to develop and meld.

About an hour before serving I’ll bring it back to the stove and gently reheat. I’ll adjust seasonings, maybe add more salt, lime juice, or cream if needed.

white chicken chili menu suggestions

BISCUITS & BREADS

• Masa Harina Biscuits
• Cornmeal Biscuits
• 3 Ingredient Biscuits
• Garlic Bread Biscuits

CILANTRO LIME RICE

Cook rice your regular way and when done toss with 1/2 cup fresh chopped cilantro, plus the juice and zest of one lime.

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White Chicken Chili

4.50 from 4 votes

White Chicken Chili with all the fixings is a comforting fall meal you can make ahead!

Print Recipe Rate Recipe

Prep Time:30 minutes minutes

Cook Time:30 minutes minutes

Total Time:1 hour hour

Servings: 8

Cook ModePrevent your screen from going dark

Equipment

• Dutch oven

Ingredients

 

US CustomaryMetric

roasted chiles

• 4 fresh mild Hatch chiles , or other mild fresh Mexican chiles like poblano or Anaheim.

chili

• 2 Tbsp olive oil
• 2 Tbsp butter
• 1 large yellow onion, peeled and chopped
• 4 cloves garlic , minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp dried oregano
• 1 tsp sea salt
• 32 oz chicken stock
• juice of 1 lime
• 4 ears corn, kernels removed, 2 cobs reserved.
• 1.5 lb cooked chicken, diced
• 30 ounces canned white beans, drained and rinsed
• salt and fresh cracked black pepper to taste
• 1/2-1 cup heavy cream
• 2 Tbsp masa harina, dissolved in a little water to make a slurry.
• 1 cup Mexican cheese blend, shredded

garnish, optional

• fresh cilantro
• diced avocado
• shredded cheese
• lime wedges
• jalapeño, minced
• tortilla strips*

Instructions

Roast the chiles

• Line a baking sheet with foil and place the chilis on top. Place the pan under the broiler and broil until the chiles have blackened. Use tongs to flip them to blacken on the other side. Watch carefully, this happens almost instantly.
• Use tongs to place the chiles into a heavy duty ziplock bag and allow them to steam for about 10 minutes. Remove the chiles, trim off the stem ends, and carefully peel off the skin. It will peel off easily. Remove any seeds.
• Dice the roasted chile flesh and set aside.

make the chili

• Heat the olive oil and butter in a Dutch oven. Sauté the 1 large yellow onion and 4 cloves garlic until they start to soften. Add the 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp dried oregano and 1 tsp sea salt and saute for a couple more minutes, stirring constantly.
• Add the 32 oz chicken stock and juice of 1 lime along with the kernels of 4 ears corn and the reserved 2 cobs.
• Bring up to a simmer uncovered, and then turn down the heat and let gently simmer (lid on) for about 10-15 minutes. Check often so that the broth does not boil furiously. It should be at a gentle simmer.
• Remove the cobs and discard. Now add the chopped roasted chiles and your diced 1.5 lb cooked chicken along with the canned white beans that have been drained. Add 1/2 cup cream and the masa harina slurry. Stir well.
• Bring the chili back to a simmer and taste to adjust any of the seasonings. You may want to add more spices, more salt, or more lime, or more cream, for instance. Note: if you are making this ahead, this is the point you will allow to cool and then refrigerate. You will finish cooking before serving.
• Let the chili simmer for another 10-15 minutes until slightly thickened. Sprinkle in the shredded 1 cup Mexican cheese blend and stir to melt. Serve in bowls with cilantro rice, if desired. Top with your favorite chili toppings.

Notes

*To make fried tortilla strips:

1. Slice corn tortilla into thin strips.
2. Heat a layer of oil until hot in a skillet
3. Fry the strips, in batches, until crispy. About 1 minute.
4. Drain on paper towels and season with salt.

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Course: Main Course

Cuisine: American

Author: Sue Moran

Keyword: chicken, chili, dinner, Dutch oven, fall

Nutrition

Calories: 516 kcal · Carbohydrates: 42 g · Protein: 38 g · Fat: 23 g · Saturated Fat: 9 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 8 g · Trans Fat: 0.1 g · Cholesterol: 100 mg · Sodium: 741 mg · Potassium: 995 mg · Fiber: 7 g · Sugar: 7 g · Vitamin A: 522 IU · Vitamin C: 8 mg · Calcium: 281 mg · Iron: 5 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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