If you’re a fan of hearty and comforting meals that are easy to whip up, this White Chicken Chili is going to become your new obsession. Packed with tender chicken, creamy beans, and just the right amount of spice, it’s the perfect blend of flavors to warm your soul. Let’s dive into this delicious creation that’s sure to become a staple at your dinner table!
Why You’ll Love This Recipe
- Bursting with Flavor: Each bite delivers a medley of zesty, savory notes guaranteed to tantalize your taste buds.
- Easy to Prepare: With simple steps, you can have this chili ready to go in under an hour.
- Versatile: Perfect for a quick weeknight meal yet sophisticated enough for entertaining guests.
- Nutritious: Packed with protein and fiber, this dish is wholesome and filling.
Ingredients You’ll Need
This White Chicken Chili is crafted with a wonderful array of ingredients that blend beautifully together. Each one plays an essential role in creating the rich, layered flavors and creamy texture we all adore.
- Yellow Onion: Diced finely, it forms the savory base of the chili.
- Olive Oil: Adds a subtle fruitiness and helps sauté the vegetables.
- Garlic: Infuses a depth of flavor that’s simply irresistible.
- Low-Sodium Chicken Broth: Balances the spices while keeping the dish hearty.
- Diced Green Chilies: Provide a gentle heat and a hint of smokiness.
- Neufchatel Cheese: Offers a creamy texture without the extra calories.
- Cannellini Beans: Perfect for adding creaminess and protein to your chili.
- Rotisserie Chicken: A convenient way to add tender, flavorful protein.
- Lime Juice: Brightens the dish with its refreshing citrusy zing.
- Fresh Cilantro: Lends an aromatic finish that complements the chili perfectly.
Variations
What’s wonderful about White Chicken Chili is how easily it can be tailored to fit your pantry contents, dietary needs, or personal taste. Let me share some delightful ideas.
- Vegetarian Version: Swap the chicken for additional beans or sautéed mushrooms.
- Spice Lover’s Delight: Add extra cayenne pepper or diced jalapeños for an exhilarating kick.
- Creamier Texture: Stir in a dollop of sour cream or Greek yogurt just before serving.
How to Make White Chicken Chili
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium-high heat. Add your finely chopped yellow onion and sauté it until translucent, taking about four minutes. Toss in the minced garlic and stir for another 30 seconds, allowing its aromatic oils to release.
Step 2: Build the Flavor Base
Add your chicken broth, diced green chilies, and spices to the pot. Bring this beautiful mixture to a gentle boil, then reduce the heat to a simmer and let it cook for 15 minutes. This is where your chili starts to come alive with flavor.
Step 3: Bean and Cheese Magic
Drain and rinse your cannellini beans. Measure out a cup of beans and blend them with 1/4 cup of broth, creating a creamy puree. Add Neufchatel cheese, corn, whole beans, and your puree to the pot, stirring thoroughly. Let it simmer for another 5-10 minutes to meld the flavors.
Step 4: Final Touches
Stir in shredded rotisserie chicken, fresh lime juice, and cilantro. Serve immediately, garnished with extra cilantro, slices of avocado, Monterrey Jack cheese, and a handful of crunchy tortilla chips if desired. Enjoy every savory, comforting spoonful!
Pro Tips for Making White Chicken Chili
- Perfect Sauté: Ensure your onions are golden brown for a richer flavor base.
- Blend for Creaminess: Purée part of the beans for a silky-smooth chili without heavy cream.
- Chicken Choice: Use rotisserie chicken for its rich flavor and convenience.
- Cilantro Freshness: Add cilantro at the end to keep its flavor vibrant and fresh.
How to Serve White Chicken Chili
Garnishes
Your White Chicken Chili is elevated further with a generous sprinkle of freshly chopped cilantro, creamy avocado slices, and a squeeze of lime. These garnishes add bursts of fresh flavors and make the dish beautifully vibrant.
Side Dishes
Pairing your chili with warm cornbread, a crisp green salad, or soft tortillas makes for a delightful meal. These sides balance the rich and creamy chili with complementary textures and flavors.
Creative Ways to Present
Serve your chili in rustic, shallow bowls or, for a fun twist, ladle it into mini bread bowls. For an extra special touch, top with a dollop of sour cream and sprinkle with chili powder for a splash of color.
Make Ahead and Storage
Storing Leftovers
Keep any leftover White Chicken Chili in an airtight container in the refrigerator for up to three days. This dish is one that tastes even better after the flavors have melded together overnight.
Freezing
White Chicken Chili freezes well, making it perfect for meal prep. Once cooled, store it in freezer-safe containers for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, pour your chili into a pot over medium heat, stirring until warmed through. You can also microwave it in a large bowl, covered with a microwave-safe lid, stirring occasionally throughout heating.
FAQs
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Can I make this chili spicier?
Absolutely! Add more diced green chilies or incorporate jalapeños or a pinch of cayenne to elevate the heat according to your preference.
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What if I don’t have Neufchatel cheese?
If you’re out of Neufchatel, regular cream cheese works as a great substitute, lending the same creamy texture and slight tanginess.
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What’s the best chicken to use?
Rotisserie chicken is ideal for its convenience and flavor, but any cooked chicken, including grilled or baked breasts, will work wonderfully.
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How can I make this vegetarian?
Omit the chicken and add more beans or mushrooms to maintain the hearty texture and substance of the dish.
Final Thoughts
White Chicken Chili is a delightful take on classic chili that’s sure to impress everyone at your table. Its rich flavors, creamy texture, and zesty finish will have you coming back for more. Give it a try and share a comforting meal filled with warmth and satisfaction!
Print
White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Tex-Mex
Description
This White Chicken Chili is a creamy, flavorful, and comforting soup made with tender shredded chicken, cannellini beans, corn, and a blend of spices, all simmered in a savory broth and finished with a touch of lime and fresh cilantro. Perfect for a quick weeknight meal or a cozy weekend dinner, it offers a delightful combination of spice, creaminess, and freshness with optional toppings like cheese, avocado, and crispy tortilla chips.
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, finely minced
Broth and Canned Goods
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
Spices and Seasonings
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
Cheese and Corn
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
Beans and Chicken
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Other
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
Optional toppings
- Tortilla chips or strips
- Monterrey Jack cheese, shredded
- Sliced avocado
Instructions
- Heat the base: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Then, add minced garlic and cook for an additional 30 seconds to release its aroma.
- Build the broth: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 15 minutes to allow flavors to meld.
- Prepare the beans: Drain and rinse the cannellini beans. Measure out 1 cup whole beans and set aside. Transfer the remaining beans to a food processor along with 1/4 cup of broth from the soup, then puree until nearly smooth.
- Add dairy and vegetables: Stir in the Neufchatel cheese to melt into the soup. Then, add the whole beans, corn, and pureed beans. Stir well to combine and simmer for an additional 5 to 10 minutes.
- Finish with chicken and lime: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Cook for another couple of minutes until the chicken is heated through and flavors are integrated.
- Serve: Ladle the chili into bowls and optionally top with shredded Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips or strips for added texture and flavor.
Notes
- Replace rotisserie chicken with fresh cooked chicken if preferred, but pre-cooked shredded chicken adds convenience and flavor.
- If you don’t have a food processor, you can skip pureeing the beans; the soup will be slightly less creamy but still delicious.
- For a spicier version, increase the cayenne pepper or add hot sauce to taste.
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 8 g
- Protein: 19 g
- Cholesterol: 60 mg
