Description
This White Chicken Chili is a creamy, comforting dish perfect for any season. Made with tender chicken, white beans, green chilies, and a blend of warming spices, it's enriched with Neufchatel cheese for a smooth texture. Served with optional toppings like Monterey Jack cheese, avocado, cilantro, and tortilla chips, this chili offers a delicious twist on traditional chili recipes.
Ingredients
Scale
Main Ingredients
- 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
- 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
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken*
- 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 and sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté for 30 seconds more until fragrant.
- Add spices and simmer: Pour in chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes to develop flavor.
- Prepare beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Set aside the whole beans. Measure 1 cup of the beans and transfer them to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth to add creaminess to the chili.
- Add cheese, beans, and corn: Stir Neufchatel cheese cubes into the soup until melted and creamy. Add the corn, whole beans, and pureed beans to the pot and stir well. Allow the chili to simmer for an additional 5 to 10 minutes.
- Finish with chicken and fresh flavors: Stir in shredded cooked chicken, fresh lime juice, and chopped cilantro. Mix well and heat through. Serve the chili hot topped with optional Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips as desired.
Notes
- If you don't own a food processor, you can skip the pureeing step, but the chili will be less creamy.
- This chili can be frozen in an airtight container for up to 3 months, making it perfect for meal prepping.
- Use rotisserie chicken or leftover cooked chicken to save prep time.
- Adjust cayenne pepper amount to suit your spice preference.
- For a smoother texture, allow the cheese to fully melt before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
