UPDATED Spicy White Chicken Chili

OH MY GOODNESS FRIENDS! I’m so glad you came back to my site to check out this UPDATED white chicken chili because it is AMAZING.

Mark and I are so happy to have sports back on TV. 2020 has been such a rough year for everyone to say the least; but sports have a special ability to bring people together and give them hope; sports give people something to believe in.

Chili is the perfect fall, sports food and I have been working to absolutely PERFECT the seasoning blend. Throw the seasoning box away because this is SO easy and SO worth the change! Plus, you can control the amount of salt you use.

Updated Spicy White Chicken Chili Recipe

Ingredients:

• 2 tbsp olive oil or avocado oil
• 1 medium yellow onion, finely chopped
• 2 jalapeno pepper, finely chopped
• 2 poblano peppers, finely chopped
• 2 Anaheim peppers, finely chopped
• 6 cloves garlic, minced or 2 tbsp minced garlic
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 3 cans cannelini or white beans, rinsed and drained
• 3 cups chopped, cooked chicken – I used a rotisserie chicken from Costco
• 1 tbsp lime juice
• 1/4 – 1/2 cup heavy cream – depending on how creamy you want your chili
• 1 tbsp paprika
• 1 tsp salt
• 1 tsp cayenne pepper
• 3/4 tsp black pepper
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp red pepper flakes
• 1 tsp cumin

Directions:

1. In a small bowl, combine paprika, salt, cayenne pepper, black pepper, oregano, thyme, red pepper flakes, and cumin. Stir to mix. Set aside.
2. Heat the oil in a large pot over medium heat until it is shimmering. Add the onion and peppers and begin to soften for a few minutes. Add the seasoning blend you just made. Cook until the vegetables have softened, for about 7 minutes. Stir in garlic and cook for another 30 seconds.
3. Add the flour and stir until no raw flour remains and it will begin to emit a nutty aroma, about 1 minute. Slowly stir in the chicken broth. Add one can of beans and use a potato masher to mash the beans in the pot, creating a thicker texture.
4. Stir in the remaining beans, the chopped chicken, and lime juice and bring to a simmer. Reduce the heat to low and simmer for an additional 20 minutes. Stir in the heavy cream and heat for an additional 5 minutes.
5. Serve immediately with lime wedges, shredded cheddar-jack or Monterrey-jack cheese, cilantro, or sour cream/Greek yogurt. Leftovers can be stored in the refrigerator for up to 4 days.

Recipe Notes:

• This chili definitely has a “kick” to it. I would label it as moderately spicy – think medium when it comes to store-bought salsa. If you prefer something milder, I would omit the cayenne pepper. If you want something with NO spice, then omit the jalapeno pepper as well.
• This chili can also be made in the crockpot! Prepare the chili as directed up until leaving it to a simmer, then transfer it to a slow cooker and cook for 4 to 6 hours on low. Stir the heavy cream in about 30 minutes before planning to serve it.
• I go light on the cream in this recipe, but if you really want super creamy chili, I’ve seen many recipes use cream cheese, so you could try adding that to your chili. If you do, snap some pictures and give me your feedback!
• You can substitute ground turkey for chicken, if you’d like! Brown it along with the onion, peppers, and seasonings in step 1 and proceed with the rest of the recipe.

** As always, I’d love to hear your feedback and to see pictures of how these recipes turn out in your home. Leave me a comment or send me an email – I’d love to hear from you!