Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken, white beans, green chilies, and a blend of spices in a comforting, rich broth. Enhanced with Neufchâtel cheese for a velvety texture and topped with fresh cilantro, avocado, and crunchy tortilla chips, this chili is perfect for a cozy dinner that’s both satisfying and simple to prepare.
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)
- Monterey Jack cheese, shredded (for topping)
- Sliced avocado (for serving)
- Tortilla chips or strips (for serving)
Instructions
- Sauté Onions: In a large pot over medium-high heat, add olive oil. Sauté the diced onion for about 4 minutes until softened.
- Add Garlic: Add minced garlic to the pot and sauté for another 30 seconds until fragrant.
- Simmer Broth and Spices: Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to develop the flavors.
- Puree Beans: While the soup simmers, place 1 cup of the cannellini beans along with 1/4 cup of the hot broth from the pot into a food processor. Blend until smooth to help thicken the chili.
- Add Cheese, Corn, and Beans: Stir the cubed Neufchâtel cheese, frozen or fresh corn, whole drained cannellini beans, and the pureed beans into the pot. Continue to simmer for 5 to 10 minutes, stirring occasionally, until the cheese is melted and the chili thickens.
- Finish with Chicken and Fresh Ingredients: Add the shredded cooked chicken, fresh lime juice, and chopped cilantro to the chili. Stir well and taste for seasoning, adjusting salt and pepper as needed.
- Serve: Ladle the white chicken chili into bowls and garnish with shredded Monterey Jack cheese, extra cilantro, sliced avocado, and crunchy tortilla chips or strips for texture and flavor.
Notes
- Using low-sodium chicken broth helps better control the salt level in the chili.
- Neufchâtel cheese adds creaminess with less fat than traditional cream cheese.
- Pureeing a portion of the beans thickens the chili without adding flour or other thickeners.
- Leftover rotisserie chicken is a convenient and flavorful option for this chili.
- Adjust cayenne pepper amount to suit your preferred spice level.
- Adding fresh lime juice at the end brightens the flavors and adds a subtle tang.
- For a thicker chili, simmer longer or reduce the amount of broth slightly.
