Ingredients
Scale
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- 3 tablespoons butter
- 1 yellow onion (diced)
- 1 large jalapeno pepper (seeded and diced)
- 4 cloves garlic (minced)
- 3 tablespoons flour
- 6 cups chicken broth
- ⅓ cup half and half (half milk, half cream)
- 2 (15.5 oz.) cans cannellini beans (drained)
- 1 teaspoon hot sauce
- 2 (4 oz.) cans mild green chilies (undrained)
- 1 ½ lbs. bone-in skinless chicken breast
- Salt/Pepper to taste
- 1 (15.25 oz.) can whole kernel sweet corn (drained)
- 8 oz. cream cheese (softened)
Instructions
- Combine seasonings in a small bowl; set aside.
- Melt butter in a large pot over medium heat; sauté onions and jalapenos for 5 minutes.
- Add garlic; cook for another minute until fragrant.
- Stir in flour; cook for 2 minutes.
- Gradually add chicken broth, stirring continuously followed by half and half.
- If desired, blend one cup of beans with half a cup of broth until smooth.
- Mix in the remaining ingredients, bringing to a boil then simmering for 15–20 minutes.
- Shred cooked chicken with two forks and stir back into the chili.
- Stir in softened cream cheese until melted; adjust seasoning if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop/Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg