White Chicken Chili – a light and creamy chili with chicken, beans, and corn. Add jalapenos for a little bit of added spice!
I’m always in the mood for a good chili and love to find a new way to make it!
This chili is a mixture of beans, corn, and chicken, and the soup base is chicken broth and cream cheese!
The jalapenos add the perfect amount of spice and bring the whole dish together!
Chili typically doesn’t last long in our house anyways but we didn’t even have any leftovers!
White Chicken Chili
- 1 yellow onion
- 2 jalapenos
- 2 tbsp minced garlic
- 1/4 cup olive oil
- 2 cups chicken broth
- 8oz block of cream cheese
- 1 can of corn
- 1 can of Cannellini beans
- a rotisserie chicken
- a packet of chili seasoning
- 2 tsps of seasoned salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsps chicken bouillon
In a large pot, bring the olive oil up on medium heat. Dice the onion and jalapenos and allow them to sautee for about 3-5 minutes until the onions become transparent. Make sure to stir frequently to avoid burning.
Add in the minced garlic, and sautee for about 1 minute or until the garlic becomes fragrant. Add in the chicken broth and cream cheese. Stir until the cream cheese is completely melted in the broth.
Add in the corn, beans, and chicken. Add in the seasonings, chicken bouillon and chili mix.
Note: the seasonings are all to taste. I recommend starting with the above portions, then adding more if needed. Or if you know you don’t like one or more of the seasonings, then don’t add as much of said seasoning.
Cook for another 10 minutes, stirring occasionally, then serve hot by itself or with tortilla chips on the side!
White Chicken Chili
Ingredients
- 1 yellow onion
- 2 jalapeños
- 2 tbsp minced garlic
- 1/4 cup olive oil
- 2 cups chicken broth
- 8oz block of cream cheese
- 1 can of corn
- 1 can of Cannellini beans
- a rotisserie chicken
- a packet of chili seasoning
- 2 tsps of seasoned salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsps chicken bouillon
Instructions
- In a large pot, bring the olive oil up on medium heat. Dice the onion and jalapenos and allow them to sautee for about 3-5 minutes until the onions become transparent. Make sure to stir frequently to avoid burning.
- Add in the minced garlic, and sautee for about 1 minute or until the garlic becomes fragrant. Add in the chicken broth and cream cheese. Stir until the cream cheese is completely melted in the broth.
- Add in the corn, beans, and chicken. Add in the seasonings, chicken bouillon and chili mix.
- Note: the seasonings are all to taste. I recommend starting with the above portions, then adding more if needed. Or if you know you don't like one or more of the seasonings, then don't add as much of said seasoning.
- Cook for another 10 minutes, stirring occasionally, then serve hot by itself or with tortilla chips on the side!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 1158mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 13g
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