Description

Sarah’s White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring creamy textures and smoky, rich flavors. Perfect for a cozy night in or a casual gathering with friends.

Ingredients

Units Scale

For the Bacon Paste:

4–5 strips bacon, chopped

For the Chili:

1–2 jalapeños, seeds and ribs removed, minced
1/2 yellow onion, chopped
3 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
2 cups chicken broth
2 cans (14 oz each) diced tomatoes with green chiles, undrained
1 1/4 pounds boneless, skinless chicken thighs or breasts
1 can (14 oz) pinto beans, drained and rinsed
1 can (14 oz) black beans, drained and rinsed
8 oz cream cheese, cut into cubes

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Instructions

Bacon Paste: In a food processor, pulse the bacon into a coarse paste. Remove and set aside.
Vegetable Mixture: Pulse the onion, garlic, and jalapeño in the food processor until finely chopped.
Cooking: In a large Dutch oven or pot, cook the bacon paste over medium heat until browned. Add the onion mixture, sauté until fragrant. Stir in cumin, chili powder, then pour in chicken broth and canned tomatoes. Simmer.
Chicken: Add the chicken, simmer until fully cooked. Remove, shred, and return to the pot.
Finishing: Stir in pinto beans, black beans, and cream cheese. Adjust consistency with warm water, season with salt and pepper.
Serve: Hot with toppings like tortilla chips, shredded cheese, chopped green onion, and cilantro.

Notes

Bacon and cream cheese create a rich, smoky, queso-like base for the chili.
Use rotisserie chicken for a quick preparation.
For a lighter version, reduce bacon or opt for light cream cheese.
To increase spiciness, retain jalapeño seeds or add hot sauce to taste.

Nutrition

Serving Size: ~1½ cups
Calories: 400
Sugar: 6g
Sodium: 800mg
Fat: 24g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 6g
Protein: 28g
Cholesterol: 80mg