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Creamy Southwest White Chicken Chili

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4.6 from 82 reviews

A comforting and creamy chili with smoky spices, tender chicken, and fresh vegetables, perfect for cozy evenings.

Ingredients

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  • 3 tablespoons (42 g) unsalted butter
  • 1 green pepper, diced
  • 1 jalapeño, seeded and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 ½ teaspoons chipotle chili powder
  • 2 teaspoons ground cumin
  • 3 tablespoons flour
  • ¾ cup (177 ml) heavy cream
  • 4 cups (946 ml) chicken broth, divided
  • 2 tablespoons tomato paste
  • 3 cups (420 g) shredded chicken
  • 31 ounces (879 g) canned pinto beans, drained and rinsed
  • 1 ½ cups (246 g) frozen corn
  • Kosher salt, to taste

Instructions

  1. Melt the butter in a large stockpot over medium heat.
  2. Add the diced green pepper, jalapeño, onion, and minced garlic. Sauté until soft and fragrant, about 5 minutes.
  3. Season the mixed veggies with chipotle chili powder and cumin, stirring to combine.
  4. Sprinkle in the flour and stir until mixed; cook for 3 minutes to eliminate the raw flour taste.
  5. Pour in 1 cup of chicken broth along with the heavy cream. Mix well and bring to a gentle simmer.
  6. Stir in the tomato paste until fully incorporated.
  7. Add the drained pinto beans, shredded chicken, and frozen corn to the pot, stirring to blend everything together.
  8. Pour in the remaining chicken broth and stir before covering the pot to simmer.
  9. Allow the chili to cover and simmer for 30-45 minutes, stirring occasionally.
  10. Uncover and let it simmer for an additional 15 minutes. Season with salt to taste.
  11. Serve hot, garnished with sour cream, green onions, cheese, or tortilla chips.

Notes

For extra flavor, add a splash of lime juice or cilantro before serving. Use store-bought rotisserie chicken to save time.

Nutrition

Find it online: https://pennykitchenz.com/creamy-southwest-white-chicken-chili-recipe/

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