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Bowl of beanless whiteless chicken chili

Creamy Beanless White Chicken Chili

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  • Author: Cosette Posko
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Units Scale
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 3 teaspoon kosher salt (divided) - half if using table salt
  • 1 large onion - diced (or 2 small)
  • 1 large bell pepper - diced
  • 3 cloves garlic minced - or heaping tablespoon prepared Toum
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon coriander
  • 1/2 teaspoon cayenne (adjust to your spiciness level)
  • 3 teaspoons chili powder
  • 2 teaspoons ground pepper
  • 4 Tablespoons ground cornmeal - sub all-purpose flour if you don't have cornmeal, I'm using white cornmeal but yellow is fine too
  • 12 ounce jar of green salsa
  • 4 ounce can of diced green chilis - spicy or mild, your preference
  • 8 ounce frozen riced cauliflower - about half a bag
  • 8 ounce block of cream cheese - softened
  • 4 cups chicken broth
  • 2-3 cups shredded or diced cooked chicken - *if using uncooked ground chicken/turkey or diced chicken breast/thighs, see notes and cooking instructions
  • 1 pound frozen corn kernels - I'm using roasted frozen corn from Trader Joe's
  • 1 cup heavy cream - can sub whole milk or half and half
  • Toppings: fresh avocado, sour cream, cheese, scallions, chopped parsley or cilantro, lime, tortilla chips, jalapenos

Instructions

  1. Begin by heating your olive oil and butter in a large pot or dutch oven - at least 8 cup capacity on medium-high heat. Once your oil and butter has heated, add your diced onion, diced pepper and 1 teaspoon of kosher salt to the pot and allow to cook for 10-12 minutes until the onions become translucent and peppers are soft.
    • 2 Tablespoons unsalted butter
    • 1 Tablespoon olive oil
    • 1 teaspoon kosher salt - half if using table salt
    • 1 large onion - diced (or 2 small)
    • 1 large bell pepper - diced
  2. Add your toum or minced garlic and cook for about 20-25 seconds until the garlic becomes aromatic. **if using uncooked diced chicken breast or ground chicken/turkey, you'll want to add in after the garlic. See recipe card for specific instructions.
    • 3 cloves garlic minced - or heaping tablespoon prepared Toum
  3. Increase heat to high and add cornmeal and spices and allow to cook for 4-5 minutes. 
    • 2 teaspoons cumin
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon coriander
    • 1/2 teaspoon cayenne (adjust to your spiciness level)
    • 3 teaspoons chili powder
    • 2 teaspoons ground pepper
    • 2 teaspoons kosher salt - half if using table salt
    • 4 Tablespoons ground cornmeal - sub all-purpose flour if you don't have cornmeal, I'm using white cornmeal but yellow is fine too
  4. Next add your diced green chilis, salsa, riced cauliflower and softened cream cheese. Allow the mixture to cook and the cream cheese to fully melt for about 5 minutes. 
    • 12 ounce jar of green salsa
    • 4 ounce can of diced green chilis - spicy or mild, your preference
    • 8 ounce frozen riced cauliflower - about half a bag
    • 8 ounce block of cream cheese - softened
  5. Add your chicken broth, shredded chicken and frozen corn. Bring to a low boil then reduce heat to low. Allow to simmer for another 10-15 minutes until just slightly thickened and heated through
    • 4 cups chicken broth
    • 2-3 cups shredded or diced cooked chicken - *if using uncooked ground chicken or chicken breast, see notes
    • 1 pound frozen corn kernels
  6. Add your heavy cream, taste and add additional salt as needed. 
    • 1 cup heavy cream - can sub whole milk or half and half
    • additional salt as needed
  7. Finally, ladle your chili into a bowl and top with your favorite cheese, sour cream, a squeeze of lime, fresh avocado, scallions, tortilla chips or whatever else you enjoy!
    • Toppings: fresh avocado, sour cream, cheese, scallions, chopped parsley or cilantro, lime, tortilla chips, jalapenos

Notes

  • If using uncooked ground chicken/turkey or raw breast or thighs - you'll want to add and brown after your onion, pepper and garlic mixture has cooked (after step 2).
  • Using 1 - 1 1/2 pounds of ground chicken/turkey or diced chicken breasts or thighs, add to your mixture and cook until slightly browned. Continue with recipe as written.
  • If using table salt, please cut your amount in half. I test recipes using Diamond Kosher Salt

Find it online: https://cosetteskitchen.com/creamy-beanless-white-chicken-chili