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Sarah's White Chicken Chili

Prep Time

10m

Cook Time

30m

Total Time

40m

This white chicken chili recipe is a creamy and flavorful twist on traditional chili. With bacon, jalapeños, and a hint of cream cheese, it's the perfect combination of savory and spicy. The chicken adds heartiness, while the beans and tomatoes with green chiles bring a delicious depth of flavor.

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

4–5 strips of bacon

1–2 jalapeños, ribs and seeds removed

half of a yellow onion

2 teaspoons chili powder

2 cups chicken broth

two 14-ounce cans diced tomatoes with green chiles (with juices!)

1.25 pounds boneless skinless chicken thighs (you can also use chicken breasts – I like it both ways)

one 14-ounce can pinto beans, drained and rinsed

one 14-ounce can black beans, drained and rinsed

8 ounces cream cheese

Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.

Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.

Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.

Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.

Tie it all up: Stir in the shredded chicken, beans, and cream cheese. The chili will be THICK, especially as it cools. It’s almost like a dip because, yes, we are monsters. Thin it out with water as you like!

Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.

Sarah's White Chicken Chili

Ingredients

Steps

Nutrition Facts

Sarah's White Chicken Chili

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts