Description
This White Chicken Chili is a hearty, creamy, and comforting dish that offers a delicious alternative to traditional beef chili. Made with tender shredded chicken, cannellini beans, green chilies, and a blend of warming spices, it’s thickened with Neufchatel cheese for a creamy texture. Perfect for a simple weeknight dinner, it’s garnished with fresh cilantro, Monterey Jack cheese, avocado slices, and crunchy tortilla chips.
Ingredients
Scale
Base
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
Spices
- 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
Dairy and Protein
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Vegetables and Beans
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
Finishing Touches
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterey Jack cheese, sliced avocado (for serving, optional)
Instructions
- Sauté Aromatics: 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 the minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, dried oregano, ground coriander, cayenne pepper, and season with salt and black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and let it simmer gently for 15 minutes to develop the flavors.
- Prepare Beans: Drain and rinse the cannellini beans well. Set aside one can of whole beans. Measure out 1 cup of the beans and place them in a food processor with 1/4 cup of the broth from the soup. Puree until nearly smooth to help thicken the chili.
- Add Cheese, Corn, and Beans: Stir the cubes of Neufchatel cheese into the soup until they melt smoothly. Then add the corn, whole beans, and the pureed beans mixture. Stir everything well and allow the chili to simmer for another 5 to 10 minutes, stirring occasionally.
- Finish with Chicken and Garnishes: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat through briefly, then serve the chili hot, garnished with extra cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips if desired.
Notes
- This White Chicken Chili is perfect for a cozy, comforting meal that’s creamy without being heavy.
- Using rotisserie chicken makes this recipe quick and easy, but leftover cooked chicken works equally well.
- The pureed beans help create a thick, creamy texture without adding cream.
- Adjust the cayenne pepper to control the level of heat to your liking.
- Serves about 6 generous portions, approximately 8 cups of chili.
Nutrition
- Serving Size: 1 cup
- Calories: 383 kcal
- Sugar: 5 g
- Sodium: 525 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 77 mg
