Easy White Chicken Chili! The Last Recipe You'll Ever Need!

Preheat a heavy bottomed pan over medium heat.

Add 1/4 cup of butter to the pan.

Add 1 diced yellow onion, 3 diced poblano peppers, and 3 diced jalapeno peppers to the pan.

Add garlic to the pan.

Stir in 1/4 cup of flour to make a roux.

Pour in 6 cups of chicken stock and stir to create a creamy base.

Add 4 ounces of softened cream cheese and incorporate it into the mixture.

Add 3 (14-ounce) cans of drained cannellini beans, setting aside a couple of beans.

Blend the reserved beans in a blender to create a smooth bean paste.

Add 2 tablespoons of Fiesta Rub for seasoning.

Stir in the smoky shredded chicken (thighs or breasts).

Finish the chili with 1 cup of heavy cream, or substitute with milk if desired.

Serve with toppings: sprinkle with more Fiesta Rub, and add sour cream, cilantro, diced onions, cheese, lime, and tortilla strips.

Equipment Needed

Spice Level: