Name: White Chicken Chili Made In The Dutch Oven
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: – 1 teaspoon chili powder (5 ml); – ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder (2.5 ml); – 1/4 teaspoon each: black pepper, paprika (1.25 ml); – 1 pinch red pepper flakes; – 3 tablespoons vegetable oil (45 g); – 1 yellow onion, diced; – 1 large jalapeno pepper, seeded and diced; – 4 cloves garlic, minced; – 3 tablespoons all-purpose flour (23 g); – 6 cups (1440 ml) beef broth (1.4 liters); – 1/3 cup milk (80 ml); – 2 (15.5 oz (439 g).) cans cannellini beans, drained; – 1 teaspoon (5 ml) hot sauce; – 1 teaspoon (5 ml) soy sauce; – 2 (4 oz (113 g).) cans mild green chilies, undrained; – 1 1/2 lbs (680 g). boneless skinless chicken breast, see notes; – Salt/Pepper; – 1 (15.25 oz (432 g).) can whole kernel sweet corn, drained. Can sub frozen corn.; – 8 oz. cream cheese, softened (225 g); – Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

Description

Learn how to make delicious white chicken chili in a Dutch oven with this easy recipe. Perfect for cozy nights in or entertaining guests. Click here now!

Ingredients

– 1 teaspoon chili powder (5 ml)
– ½ teaspoon each: ground cumin, dried oregano, salt, mustard powder (2.5 ml)
– 1/4 teaspoon each: black pepper, paprika (1.25 ml)
– 1 pinch red pepper flakes
– 3 tablespoons vegetable oil (45 g)
– 1 yellow onion, diced
– 1 large jalapeno pepper, seeded and diced
– 4 cloves garlic, minced
– 3 tablespoons all-purpose flour (23 g)
– 6 cups (1440 ml) beef broth (1.4 liters)
– 1/3 cup milk (80 ml)
– 2 (15.5 oz (439 g).) cans cannellini beans, drained
– 1 teaspoon (5 ml) hot sauce
– 1 teaspoon (5 ml) soy sauce
– 2 (4 oz (113 g).) cans mild green chilies, undrained
– 1 1/2 lbs (680 g). boneless skinless chicken breast, see notes
– Salt/Pepper
– 1 (15.25 oz (432 g).) can whole kernel sweet corn, drained. Can sub frozen corn.
– 8 oz. cream cheese, softened (225 g)
– Lime wedges, Diced Avocado, Sour cream, Tortilla Strips, Fritos, Monterey or Pepper Jack cheese.

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Instructions

Mix the spices together and put them aside.
In a 4 1/2-quart pot, heat the vegetable oil over medium heat. Add the chopped onions and jalapeno, cooking for 5 minutes. Stir in the minced garlic and cook for another minute.
Sprinkle in the flour and mix well, cooking for 2 minutes to eliminate the raw flour taste.
Gradually pour in the beef broth, stirring constantly. Slowly incorporate the milk in the same way.
Optional: Set aside a generous cup of drained beans and blend with ½ cup of broth using a food processor, blender, or immersion blender. Stir this mixture into the soup along with the remaining whole beans. (This helps thicken the soup.) Alternatively, you can add all the beans whole.
Add the spice mixture, hot sauce, soy sauce, and green chilies. Bring the mixture to a boil and let it gently boil for 15 minutes, uncovered, then lower the heat to simmer.
Season the chicken on both sides with salt and pepper. Add the chicken and corn to the pot, allowing it to simmer gently for 15-20 minutes, uncovered. Stir occasionally to prevent beans from sticking to the bottom.
Take the chicken out and shred it once it’s cooked through. Put the shredded chicken back in the pot.
Lower the heat and incorporate the softened cream cheese, stirring continuously until it melts completely into the chili.
Taste the chili and adjust the spices if necessary. Serve with a side of cornbread!

Notes

For a spicier chili, adjust the chili powder or red pepper flakes to your taste.
Create a thicker chili by pureeing some beans with broth for a creamier texture.
Ensure the chicken is cooked properly before shredding to prevent dryness in the chili.