Mexican White Chicken Chili

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This creamy and comforting chili is a delicious twist on the traditional red version. Packed with tender shredded chicken, creamy cannellini beans, and a blend of mild spices, it’s a hearty, simple meal that’s perfect for any night of the week.

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients

  • 6 tablespoons unsalted butter

  • 1 large yellow onion, chopped

  • 3 stalks celery, chopped

  • 5 cloves garlic, minced or crushed

  • 1 jalapeño pepper, seeded and finely minced

  • 6 tablespoons all-purpose flour

  • 5 cups chicken broth

  • 3 cups cooked shredded chicken (from a rotisserie chicken works great)

  • 2 (15 oz) cans cannellini beans, rinsed and drained

  • 1 (7 oz) can diced green chiles

  • 1 cup frozen white corn

  • 2 teaspoons ground cumin

  • 1 ½ teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon chili powder

  • ¾ teaspoon dried oregano

  • ½ teaspoon salt, or to taste

  • ¼ teaspoon black pepper

  • ¼ teaspoon cayenne pepper (optional, for a little heat)

  • 1 cup half-and-half

  • 3 tablespoons fresh lime juice (about 1-2 limes)

  • 3 tablespoons fresh cilantro, chopped

Instructions:

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