- Author: Cherri Prince
White Chicken Chili
My family is known for their big appetites. That’s why I love making this chili—it’s relatively simple to put together, and it has that warm, hearty goodness that fills us all up… body and soul. This recipe also makes wonderful leftovers (isn’t chili always better the next day?!) and can also be doubled (a must when you have a house-full during the holidays!). Hope this recipe brings you as much joy as it does to us.
- Preparation Time: 00:50
- Cook Time: 02:00
- Cuisine: American
- Servings: 12
- 1 ½ - 2 pounds of chicken breast
- 6 tablespoons unsalted butter
- 1 large onion, diced
- 1 ¼ teaspoon cumin
- 1 ½ teaspoon paprika
- 2 teaspoons chili powder
- Crushed red pepper flakes, to taste
- Salt and pepper, to taste
- 4 tablespoons flour
- 2 cups of half and half
- 2 cups of broth (chicken, vegetable or bone broth)
- 2 cups of Monterey Jack cheese, shredded
- 2 cloves of garlic, minced or pressed
- 1 (16 ounce) can of cannellini beans
- 1 ½ cup plain Greek yogurt
- Shredded cheddar cheese for garnish
- 1Cook and shred the chicken breast. Set aside.
- 2In a soup pot with heat on medium low, melt 1 tbsp. of unsalted butter.
- 3Sauté diced onion until translucent.
- 4Season with cumin, paprika, chili powder, crushed red pepper flakes, salt and black pepper.
- 5In a separate saucepan, melt 6 tbsp. unsalted butter.
- 6Slowly whisk in flour until there are no lumps.
- 7Whisk in 1 cup of half and half until smooth, creating a roux.
- 8 Pour the roux into the onions.
- 9Add another cup of half and half and the broth.
- 10Add shredded Monterey Jack cheese, garlic and cooked chicken.
- 11Rinse cannellini beans and roughly mash them with a fork or your hands.
- 12Simmer on low for at least 20 minutes.
- 13Remove from the heat and stir in plain Greek yogurt.
- 14Garish with shredded cheddar and enjoy.