White Chicken Chili: The Ultimate Dutch Oven White Chicken Chili Recipe

Introduction to White Chicken Chili

This Dutch Oven White Chicken Chili is a delightful twist on traditional chili, offering a creamy and comforting dish that warms your soul. It’s perfect for chilly evenings and makes a wonderful meal for family gatherings or casual get-togethers. With tender chicken, hearty beans, and vibrant seasonings, this recipe is sure to become a favorite in your household.

A Personal Story Behind My White Chicken Chili Journey

Growing up, my family had a tradition of cooking together on Sundays. One of our favorite recipes was a hearty chili, but as I discovered new ingredients and flavors, I wanted to create a lighter, creamier version that everyone could enjoy. Thus, my journey into crafting the perfect White Chicken Chili began. This recipe holds a special place in my heart, reminding me of those warm family moments while bringing a fresh twist to a classic dish.

What Makes This White Chicken Chili Recipe Special?

This White Chicken Chili is unique not only because of its creamy texture but also due to the combination of flavors that create a depth of taste that is both comforting and satisfying. The use of cannellini beans adds a rich creaminess while the spices, such as chili powder and cumin, infuse the chili with warmth and character. Additionally, using a Dutch oven allows for even cooking and enhances the flavors, making every bite delightful.

The Full White Chicken Chili Recipe

Ingredients

• Seasonings:
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pinch red pepper flakes
• Chili:
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 1 large jalapeno pepper, seeded and diced
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 6 cups chicken broth
  • 1/3 cup half and half (half milk, half cream)
  • 2 (15.5 oz.) cans cannellini beans, drained
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 2 (4 oz.) cans mild green chilies, undrained
  • 1 1/2 lbs. bone-in skinless chicken breast
  • Salt and Pepper to taste
  • 1 (15.25 oz.) can whole kernel sweet corn, drained (or frozen corn)
  • 8 oz. cream cheese, softened

Instructions

1. Combine all the seasonings in a small bowl and set aside. This step allows the flavors to meld together before adding to the chili.
2. In a 4.5-quart pot or Dutch oven, melt the butter over medium heat. Add the diced onions and jalapeno pepper, cooking for about 5 minutes until the onions are translucent. Then, add the minced garlic and cook for an additional minute for a fragrant base.
3. Stir in the flour and cook for about 2 minutes until the raw flour smell is gone. This helps to thicken the chili later.
4. Gradually add the chicken broth and half and half in small splashes, stirring continuously to avoid lumps. This ensures a smooth and creamy base.
5. For a thicker broth, blend 1 cup of the drained beans with 1/2 cup broth and add this mixture to the pot along with the remaining whole beans.
6. Stir in the prepared seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes.
7. Season the chicken with salt and pepper. Add the chicken and corn to the pot, allowing it to simmer gently for 15-20 minutes until the chicken is fully cooked. Stir occasionally to prevent sticking.
8. Remove the chicken from the pot, shred it using two forks, and return it to the chili for even distribution.
9. Reduce the heat to low and stir in the softened cream cheese until it is fully melted and incorporated into the chili, adding a rich creaminess.
10. Taste and adjust the seasonings as needed, ensuring it’s just right for your palate. Serve hot with your favorite garnishes and enjoy!

Serving Suggestions and Variations for White Chicken Chili

This White Chicken Chili is versatile and can be served in various ways. You might enjoy it with lime wedges for a zesty kick or topped with diced avocado for creaminess. Sour cream adds a nice tang, while tortilla strips or Fritos provide a satisfying crunch. For a cheesy finish, sprinkle some Monterey or Pepper Jack cheese on top just before serving. If you’re feeling adventurous, consider adding some corn chips or even jalapenos for an extra kick!

Frequently Asked Questions About White Chicken Chili

• Can I use rotisserie chicken? Yes! For a quicker version, you can substitute rotisserie chicken instead of cooking the chicken in the chili.
• Is this recipe spicy? The heat can be adjusted by modifying the amount of jalapeno and cayenne pepper used, allowing for a milder version if preferred.
• Can I freeze this chili? Absolutely! This chili freezes well. Just be sure to cool it completely before transferring it to an airtight container.

Dutch Oven White Chicken Chili

Warm up with this comforting and creamy white chicken chili, perfect for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 8 servings

Calories 380 kcal

Equipment

• Dutch oven 4.5-quart pot for even cooking.

Ingredients

  

Seasonings

• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.5 teaspoon mustard powder
• 0.25 teaspoon black pepper
• 0.25 teaspoon cayenne pepper
• 1 pinch red pepper flakes

Chili

• 3 tablespoons butter
• 1 large yellow onion, diced
• 1 large jalapeno pepper, seeded and diced
• 4 cloves garlic, minced
• 3 tablespoons flour
• 6 cups chicken broth
• 0.33 cup half and half (half milk, half cream)
• 2 cans cannellini beans, drained
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 2 cans mild green chilies, undrained
• 1.5 lbs. bone-in skinless chicken breast
• 1 can whole kernel sweet corn, drained (or frozen corn)
• 8 oz. cream cheese, softened

Instructions

 

• Combine all the seasonings in a small bowl and set aside.
• In a 4.5-quart pot, melt the butter over medium heat. Add diced onions and jalapeno pepper, cook for 5 minutes, then add minced garlic and cook for 1 more minute.
• Toss in the flour and cook for 2 minutes until the raw flour smell is gone.
• Slowly add chicken broth and half and half in small splashes, stirring continuously.
• Optionally, blend 1 cup of drained beans with 1/2 cup broth and add to the pot along with the remaining whole beans for a thicker broth.
• Stir in the seasonings, hot sauce, Worcestershire sauce, and green chilies. Bring to a gentle boil, then simmer for 15 minutes.
• Season the chicken with salt and pepper, add it along with corn to the pot, and simmer gently for 15-20 minutes until the chicken is cooked through. Stir occasionally.
• Remove the chicken, shred it, and return it to the pot.
• Reduce heat to low and stir in the softened cream cheese until fully melted into the chili.
• Taste and adjust seasonings as needed. Serve with your favorite garnishes and enjoy!

Notes

For a quicker version, you can use rotisserie chicken instead of cooking the chicken in the chili. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Keyword Dutch Oven White Chicken Chili Recipe