White Chicken Chili
This White Chicken Chili is creamy, hearty, and perfectly comforting. It's a delicious twist on traditional beef chili, packed with tender chicken, flavorful spices, and a touch of creaminess. Makes about 8 cups and is a fantastic choice for a cozy dinner.
Servings: 6
Calories: 384kcal
Ingredients
- 1 small yellow onion diced
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 2 14.5 oz cans low-sodium chicken broth
- 1 7 oz can diced green chilies
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 8 oz package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cups frozen or fresh corn
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro plus more for serving
- Optional toppings: tortilla chips or strips Monterey Jack cheese, sliced avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Add garlic and sauté for 30 seconds longer.
- Stir in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
- While the soup simmers, drain and rinse the cannellini beans. Measure out 1 cup of beans, set the rest aside. Puree the 1 cup of beans with ¼ cup of broth from the soup in a food processor until nearly smooth. (If you don’t have a food processor, skip this step; the soup will be slightly less creamy.)
- Add the Neufchatel cheese, corn, whole beans, and pureed beans to the soup. Stir until the cheese melts and the soup is well combined. Simmer for another 5–10 minutes.
- Stir in the shredded chicken, fresh lime juice, and 2 tablespoons of cilantro. Adjust seasoning if needed.
- Serve the chili hot with optional toppings like Monterey Jack cheese, additional cilantro, sliced avocado, and tortilla chips.
Notes
This recipe now uses pre-cooked shredded chicken (such as rotisserie chicken) for ease and better flavor. If using raw chicken, cook it before adding to the soup.
Skipping the pureeing step is fine; it just won’t be as creamy.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Skipping the pureeing step is fine; it just won’t be as creamy.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.