No-Bean White Chicken Chili {Mexican Style}

I have a super yummy recipe to share today.  I had planned on making this white chipotle chicken chili recipe, but when our grocery was out of cannelloni beans {and I don’t like beans anyway} and didn’t carry any chipotle chili powder, I decided to do a little improv and came up with my own version of a white chicken chili.  I didn’t take any pics of the process because, well, I wasn’t super confident on what the final product would be, but now that we’ve eaten it and really liked it, I thought I would share!


  • 3 cups chicken broth
  • 1 pint half and half
  • 1 1/2 T butter
  • 1 1/2 T flour
  • 3 teaspoons of Mexican Hot Style Chili Powder {or more if you want more heat!}
  • 1 medium sized onion
  • 3 T olive oil
  • 2 large boneless, skinless chicken breasts
  • 1 tsp. salt
  • crackers, cheddar cheese, and parsley for garnish {optional}
  • 8 oz. macaroni

Heat the olive oil over medium-low heat in a dutch oven.  Saute onions until translucent, then add cubed chicken and sprinkle salt and chili powder over top.  Cook until no longer pink.  Add the chicken broth and simmer over medium heat for about 8 minutes.  In a separate medium-sized pot, melt butter.  Whisk in flour and then add 1 cup of half and half.  Whisk over medium-low heat until thick, about 5 minutes.  Add the thickened rue {half and half mixture} to the dutch oven pot and stir into broth mixture.  Add macaroni to pot and stir occasionally until macaroni is cooked through.  I added the rest of the half and half during this time for some extra liquids.  I would taste-test here and add more chili powder if you want an extra kick of heat.  Once the macaroni is cooked and everything is heated through, garnish as you want and enjoy!  This made 4 large servings.




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  1. Angela Jones says:

    Oh that sounds yummy!

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