This flavorful creamy white bean chicken chili recipe is great for cold weather and family game nights. This white chicken chili with shrimp brings together a touch of elegance and warmth, making it an exceptional choice for a satisfying meal. To limit or increase the spice level, add jalapenos or your favorite hot peppers.
Ingredients
- 2 tbsp olive oil
- 2 tbsp minced garlic
- 1 jalapeño seeded and minced (optional)
- 3 multi-color mini bell peppers (diced)
- 2 4.5 oz can of green chilies
- 3 large chicken breasts cut into fourths
- 1 1/2 tbsp onion powder or 1/2 large yellow onion chopped
- 2 tsp oregano
- 1 tbsp ground cumin
- 1 tbsp thyme
- 2 tsp black pepper
- 2 tsp seasoning salt
- 2 tbsp Better than Bouillon Chicken Base
- 5 cups water
- 4 15.5 oz cans Bush's Best White Chili Beans / Great Northern Beans in Mild Sauce If using beans with mild sauce, do not drain.
- 1 1/2 cups heavy whipping cream
- 2 tbsp corn starch
Sauteéd Shrimp
- 1 1/2 lbs Jumbo deveined shrimp
- cajun seasoning or Old Bay or Naija Grille
Garnish
- fresh chopped cilantro, parsley or paprika
- parmesan, cheddar cheese, pepper jack, or chihuahua cheese
- sour cream (optional)
Instructions
- In a large pot or dutch oven, over medium heat, add olive oil.
- Add minced garlic, jalapeño (optional), bell peppers and green chilis. Cook until soft for about 5 minutes.
- Rinse and cut up large chicken breasts into fourths. Add to the pot and stir in onion powder or diced onions, oregano, cumin, thyme, black pepper, and seasoning salt. Cook for about 5 minutes.
- Stir in chicken base and 5 cups of water.
- Bring to a boil, and then reduce heat and simmer while covered for 20 minutes.
- Using a slotted spoon, transfer chicken to a bowl, and shred, but leave big and bite-size chunks. Return chicken to the pot.
- Add chili beans. If using beans with mild sauce already added, do not drain.
- Simmer with top on for 20 minutes.
- In a small bowl, add whipping cream and corn starch and mix. Stir into the chili and simmer (uncovered) for 10 minutes to thicken. Turn off heat.If you want the chili thicker, add 2 tbsp of corn starch to 2 tbsp of water. Mix and add to the chili. Stir in well and let sit for 5 minutes.
Cook Shrimp
- Rinse deveined / tail-off shrimp and pat dry until all water has been removed.
- Add cajun, Old Bay or seafood seasoning to shrimp.
- On medium-heat, add olive oil to skillet. Once the pan is hot, add shrimp in batches.
- Cook the first batch of shrimp full through to use as garnish. Cook the 2nd batch for about 3 minutes on each side. Add the 2nd batch of shrimp to the chili. The chili is very hot so it will continue to cook the shrimp.
- Wait about 10 minutes before serving. Using a ladle, add chili to a bowl and garnish with shrimp, cheeses, etc.
- Suggestions: serve with tortilla chips, crackers or cornbread.
Notes
- Add jalapeños with or without seeds for your own spice level
