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
Units
Scale
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
