Description
This White Chicken Chili recipe is a flavorful and creamy twist on traditional chili, featuring tender shredded chicken, cannellini beans, mild green chilies, and a blend of warming spices. Enriched with Neufchatel cheese for a smooth texture and enhanced with fresh lime juice and cilantro, this comforting dish is perfect for a cozy dinner. Serve it topped with Monterey Jack cheese, avocado slices, and crunchy tortilla chips for added texture and flavor.
Ingredients
Scale
Sauce and 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
- 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 cups frozen or fresh corn
- 2 (15 oz) cans cannellini beans
Fresh Ingredients and Garnishes
- 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
- Saute Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add finely minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Spices: Stir in chicken broth, diced green chilies, cumin, paprika, dried oregano, ground coriander, cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and let it simmer for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Set aside the whole beans, then take 1 cup of beans and transfer them to a food processor along with 1/4 cup of the broth from the soup. Puree until nearly smooth for creaminess.
- Combine Ingredients: Add Neufchatel cheese cubes, corn, whole beans, and the pureed bean mixture into the soup. Stir well to combine and simmer for an additional 5 to 10 minutes until the cheese is melted and the soup thickens slightly.
- Finish and Serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve hot garnished with extra cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips if desired.
Notes
- If you don’t have a food processor, you can skip pureeing the beans, but the soup will be slightly less creamy.
- This chili can be frozen in an airtight container for up to 3 months for convenient future meals.
- Use low-sodium chicken broth to better control salt levels in the dish.
- Leftover rotisserie chicken works well to save time and adds great flavor.
- Adjust the cayenne pepper to make the chili milder or spicier according to your preference.
