Description
This easy white chili recipe features tender chicken, hearty beans, and a creamy texture without heavy cream. It’s elevated by a smoky roasted jalapeño-lime crema swirl that adds depth and sophistication.
Ingredients
- 1 tbsp olive oil
- 1.5 lbs boneless skinless chicken breasts (cut into pieces)
- 1 large yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 7 oz canned diced green chiles (undrained)
- 1 fresh jalapeño (seeded and minced, optional)
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp mild chili powder
- 4 cups chicken broth
- 28 oz canned cannellini beans (rinsed and drained)
- 4 oz cream cheese (softened)
- 1 cup whole milk
- 1 tbsp cornstarch
- 1 tbsp fresh lime juice
- Salt and black pepper (to taste)
- FOR THE ROASTED JALAPEÑO-LIME CREMA:
- 2 fresh jalapeños (stems removed)
- 3/4 cup sour cream
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro (chopped)
- 1/2 tsp salt
Instructions
- Brown the Chicken: Heat olive oil in a large pot over medium-high heat. Sear chicken pieces for 5-7 minutes per side until deeply browned. Remove chicken from the pot and set aside to cool, then shred with forks.
- Sauté Aromatics: Reduce heat to medium. Add the chopped onion to the pot and cook until softened (about 5-7 minutes). Add the minced garlic and fresh jalapeño (if using), cooking for 1 minute until fragrant.
- Toast Spices: Stir in cumin, oregano, and chili powder. Cook for 1 minute, stirring constantly, to toast the spices and release aromas.
- Simmer Chili Base: Pour in the chicken broth, then add the undrained diced green chiles and rinsed cannellini beans. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
- Prepare Crema: While the chili simmers, preheat the broiler to high. Place the whole jalapeños on a baking sheet and broil for 5-7 minutes, turning occasionally, until skins are charred. Cool slightly, coarsely chop, then blend with sour cream, 2 tbsp lime juice, 2 tbsp cilantro, and 1/2 tsp salt until smooth and creamy. Set aside.
- Thicken Chili: In a small bowl, whisk together the softened cream cheese, milk, and cornstarch until completely smooth. Gradually stir this mixture into the simmering chili until fully incorporated.
- Finish and Season: Add the shredded chicken back to the pot. Stir in 1 tbsp fresh lime juice and season with salt and freshly ground black pepper to taste. Simmer for another 5 minutes to allow the chili to heat through and thicken further. Serve warm chili topped generously with a swirl of the Roasted Jalapeño-Lime Crema and optional cilantro garnish.
Notes
To avoid lumps when thickening the chili, ensure the cream cheese is softened to room temperature and whisked thoroughly with the cornstarch and milk before adding to the hot liquid. The chili can be made ahead of time and reheats well. If freezing, omit the crema swirl. For a milder flavor, skip the fresh jalapeño in the chili.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 31 g
- Cholesterol: 60 mg