Description
This White Chicken Chili recipe is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, creamy Neufchâtel cheese, and a blend of aromatic spices. It combines fresh ingredients like corn, green chilies, and cilantro for a lightly spicy and creamy soup that’s perfect for a cozy meal. Easy to prepare on the stovetop, it yields a hearty dish garnished with shredded Monterey Jack cheese, avocado slices, and crunchy tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 can (7 oz) diced green chilies
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 package (8 oz) Neufchâtel cheese (light cream cheese), cubed
- 1 1/4 cups frozen or fresh corn
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (plus more for serving)
Garnishes
- Monterey Jack cheese, shredded
- Sliced avocado
- Tortilla chips or strips
Instructions
- Sauté Onions: In a large pot over medium-high heat, heat the olive oil. Add the diced onion and cook for about 4 minutes until softened and translucent.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional 30 seconds to release its aroma without burning.
- Add Broth and Spices: Pour in the chicken broth and then add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and freshly ground black pepper. Stir well and bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for 15 minutes to meld the flavors.
- Puree Beans: While the soup simmers, place 1 cup of drained cannellini beans along with 1/4 cup of the hot broth from the pot into a food processor. Blend until smooth to create a creamy base that thickens the chili.
- Add Cheese, Corn, and Beans: Stir in the cubed Neufchâtel cheese, corn, the remaining whole cannellini beans, and the pureed bean mixture back into the pot. Simmer the chili for another 5 to 10 minutes, stirring occasionally until the cheese melts fully and the chili thickens slightly.
- Incorporate Chicken and Fresh Ingredients: Add the shredded cooked chicken, fresh lime juice, and chopped cilantro to the pot. Stir well and adjust seasoning with salt and pepper according to taste.
- Serve: Ladle the chili into bowls and top with shredded Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips or strips for added texture and flavor. Serve hot and enjoy!
Notes
- Using rotisserie or leftover chicken speeds up preparation but you can cook and shred fresh chicken breasts if preferred.
- Neufchâtel cheese is a lighter cream cheese, but you can substitute with regular cream cheese if unavailable.
- Adjust cayenne pepper amount to control the spice level.
- Pureeing some beans creates a creamy texture without using heavy cream.
- Serve with extra lime wedges for added zest if desired.
- For gluten-free option, ensure tortilla chips are gluten-free certified.
