This award winning white bean chicken chili is one of my favorite fall recipes. Just the right amount of spice and thick and creamy. It’s one of the best chicken chilis around! 

I first sampled this chili a few years ago at a church chili cook-off. I knew it was a winner after just a few bites. It has wonderful flavors from the green chilis and other spices, plus its super creamy.

Sure enough, after the judges tried all the many pots of chili, this won first place. My husband was nice enough to track down the person who brought it and she graciously shared the recipe.

She said she had gotten it from a friend who had won a few times at their church chili cook-off, and this was her second year making it and winning herself.

I’ve modified my recipe from the original one, cutting the butter by half (it used to be a stick of butter, no wonder why it was winning all the time!)

This recipe requires a roux made from the butter and flour to make it have a nice thick consistency.  If you haven’t ever made one before, no need to be worried. Just make sure you mix the roux together with a wire whisk and allow it to cook for a few minutes so the floury taste cooks out.

Also, this chili requires cooked chicken. I like to use this method to cook my chicken, but you could also use a Rotisserie chicken.

This chili is pretty mild and my children love it. You can control the spice level by using mild green chilis (check the label on the can!) and mild chili powder.  We like to serve it with sour cream and additional cheese which will also lower the spiciness.

If you are making this for a chili cook-off or large gathering I would recommend doubling the recipe.  My family loves this chili and I hope you will too! And maybe it will be a winner for you too 🙂

 

White Bean Chicken Chili

4 tablespoons butter
1/2 yellow onion diced small (about 1/2 cup)
2 tsp garlic powder
1/4 cup flour
1 can chicken broth (2 cups)
2 cups milk (I use 1%)
2 tsp chili powder
1 tsp cumin
1 tsp tabasco
1 tsp salt*
1/2 tsp pepper*
2 cans diced green chilis
2 cans white beans rinsed & drained
1 chicken breast cooked & shredded*** (Rotisserie chicken would work well)
1 1/2 cups shredded Monterey jack cheese

Melt the butter in a large pot over medium heat.

Add the onions and garlic powder and sauté for about 5 minutes until onions are translucent, stirring frequently.

Add in the 1/4 cup of flour and whisk together with the butter and onions. Mixture will get thick. Allow to bubble and cook for a 1-2 minutes.  Make sure it doesn’t burn; turn down the heat if it seems like it is browning.

Slowly add in 1 cup of chicken broth (1/2 the can) and continue to whisk until it is smooth and there are no lumps. The mixture should be thick. Whisk in the remaining broth until smooth.

Whisk in the 2 cups of milk and allow mixture to come to a low simmer.

Add the chili powder, cumin, tabasco, green chilis, white beans & cooked chicken.  Allow to simmer for 20-25 minutes, until beans are tender and mixture has thickened. Add the cheese and stir until melted.

*Add the salt and pepper to taste at the end or the amounts shown.  Serve with sour cream, additional cheese, tortilla chips and avocado if desired.

**I use very large fresh chicken breasts about 1/2 pound each. If yours are smaller make sure to use 2-3 chicken breasts.