Description
A hearty chicken and white bean chili that’s perfect for any occasion.
Ingredients
Scale
- 6 tablespoons unsalted butter (melted)
- 1 medium-large yellow onion (chopped)
- 3 medium-large stalks celery (chopped)
- 5 cloves garlic (crushed)
- 1 jalapeno pepper (seeded and minced)
- 6 tablespoons all-purpose flour
- 5 cups chicken broth
- 3 cups cooked shredded chicken
- 2 – 15 ounce can cannellini beans, rinsed and drained
- 1 – 7 ounce can diced green chilies
- 1 cup frozen white corn
- 2 teaspoons cumin
- 1 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup half and half
- 3 tablespoons fresh lime juice
- 3 tablespoons chopped fresh cilantro
Instructions
- Melt the butter in a 5-quart pot over medium heat. Once hot, add the onion and celery and cook for 3 minutes, stirring occasionally.
- Stir in the garlic and jalapeno, and cook for 30 seconds, stirring constantly.
- Stir in the flour and cook for another 30 seconds, stirring constantly.
- Whisk in the chicken broth and bring it up to a boil, stirring occasionally.
- Add the chicken, beans, green chilies, corn, cumin, garlic powder, onion powder, chili powder, dried oregano, salt, black pepper, and cayenne pepper. Simmer for 15 minutes, stirring frequently.
- Remove from the heat and stir in the half and half. Stir in the lime juice, and then the cilantro.
- Add more salt and pepper to taste.
- Serve warm with any toppings you like.
Notes
- This chili is great served with tortilla chips, sour cream, or shredded cheese.
- Adjust the heat by adding more or less jalapeno pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl