Description
A hearty and creamy chicken chili, perfect for warming up on a cold day!
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 cans cannellini beans (rinsed and drained)
- 1 – 7 ounce can diced green chilies
- 1 cup frozen white corn
- 2 teaspoons cumin
- 1 1/2 teaspoons 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.
- More salt and pepper to taste.
- Serve warm with any toppings you like.
Notes
- This chili can be customized with your favorite toppings like cheese, avocado, or tortilla strips.
- Adjust the spice level by using more or less jalapeno.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg