Creamy White Chicken Chili is crazy over the top good, a little spicy, a little smoky and crazy good. Perfect for game day or family dinner!
In a large Dutch oven, cook bacon until browned & crispy/chewy. Remove bacon & drain. Add chicken breast and cook until no longer pink and until slightly browned. Remove chicken and add onion, bell peppers, and jalapeno and cook until softened, about five to six minutes.
Add half of the bacon back into the pot, reserving half for garnish, the chicken, half & half, broth (Depending on how thick you’d like your chili, use one to one & half cups of broth; consider adding one cup now and more after the cheese is stirred in if it’s too thick for you.), chili seasoning, beans and liquid smoke.
Cook for about 15 to 20 minutes, stirring now and then. Turn off heat and add about 3/4’s of the cheese, a bit at a time, stirring well, reserving the rest for garnish. Add salt and pepper to taste.
Serve with the reserved bacon, reserved cheese and additional jalapeno for garnish, accompanied by lime wedges.
Note: if you’d rather not use a chili packet, my preferred spices are: 1/2 teaspoon celery seeds, 1/2 teaspoon cayenne, 2 bay leaves, 2 tablespoons chili powder, 1 teaspoon cumin, 1/8 teaspoon oregano.
Keywords: Bacon, Bargain Meal of the Week, Beans, canned beans, Chili, Cream, Dried Beans, Half & Half, Hot Peppers, Jalapeno, Soup, white chicken chili