A Creamy Take on my Award Winning Chili: White Chicken Chili

White chicken chili is a hearty, chicken-based take on classic chili. My recipe has a creamy (but not rich) base and is perfect for using up leftover chicken. We love to top ours with cheese, tortilla chips, and cilantro!

Recipe: https://sugarspunrun.com/white-chicken-chili/

Ingredients
3 ¾ cups (465 g) shredded chicken see note
1 Tablespoon olive oil
1 Tablespoon salted butter
2 Jalapeno peppers seeds removed and finely chopped (about 3 Tablespoons)
1 medium (140 g) yellow onion, diced (about 1 heaping cup)
1 Tablespoon minced garlic
3 cups (709 ml) chicken broth
2 15 oz cans (850 g) Cannelini beans rinsed and drained
1 7 oz can (198 g) diced green chilis (I use mild)
1 Tablespoon lime juice
2 teaspoons cumin
½ teaspoon onion powder
½ teaspoon ancho chili powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon pepper
½ cup (115 g) sour cream
additional sour cream, corn chips, Monterrey Jack cheese, chopped cilantro, and/or jalapeno slices for topping, optional

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Instructions
00:00 Introduction
00:27 Place half a can of cannelini beans (about ¾ cup) and ½ cup of chicken broth in a blender and puree until smooth. Set aside.
01:18 Combine olive oil and butter in a soup pot or dutch oven over medium heat. Once butter has melted, add chopped onion and jalapeno and cook until softened (about 3-5 minutes)
02:30 Add garlic and cook until fragrant (about 30 seconds).
02:50 Add cumin, onion powder, ancho chili powder, cayenne pepper, salt, and black pepper and stir well.
03:28 Add pureed bean mixture to pot along with the remaining chicken broth, then add shredded chicken, remaining beans, chilis, and lime juice. Bring mixture to a boil then reduce heat to a simmer.
05:00 Stir in sour cream.
05:15 Simmer 15 minutes before serving, topped with additional sour cream, jalapeno slices, monterrey jack cheese, chopped cilantro, and crushed corn chips.

Notes
Shredded chicken
You can use between 3 and 4 cups of shredded chicken. You may use rotisserie chicken, leftover chicken or shred your own chicken breast (or thighs, or a blend of both!) in the crock pot or instant pot. If shredding your own chicken, start with 1 ½ lbs (680g) of chicken breast (before cooking).
Storing
Store in an airtight container in the refrigerator for up to 5 days.

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