White Chicken Chili Recipe | The Secret Is Browning the Chicken First

Season the chicken breasts generously with baptizing cajun seasoning, garlic powder, and onion powder on both sides.

Heat oil in a pan and add the seasoned chicken breasts to brown them.

Flip the chicken when it naturally releases from the pan, cooking for about 5 minutes on each side until browned.

Remove the chicken from the pan and let it rest while reducing the heat.

Add 2 tablespoons of butter to the pan and let it melt, then add chopped onions and cook until translucent.

Add minced garlic to the onions and cook until fragrant.

Pour in the chicken broth and mix well.

Chop the rested chicken into bite-sized pieces and add it back to the pot.

Squeeze in the juice of half a lime and add green chilies and rinsed beans to the pot.

Mix everything together and bring it to a light boil, then reduce to a simmer.

Add corn to the pot and then half a block of cubed cream cheese, allowing it to melt while partially covering the pot.

Let the chili cook for about 25 minutes, stirring occasionally and mashing some beans to thicken it.

After 25 minutes, check the consistency and ensure the chicken is cooked through and flavors have developed.

Serve the chili in a bowl, topping it with shredded Monterey Jack cheese, a dollop of sour cream, cilantro, and avocado slices.

Optionally serve with cornbread or tortilla chips.

Equipment Needed

Spice Level:

Dietary