Description
This White Chicken Chili recipe is a creamy, comforting twist on traditional chili, featuring tender shredded chicken, cannellini beans, and a blend of aromatic spices. Enhanced with Neufchatel cheese for a smooth texture and a touch of heat from green chilies and cayenne, it’s perfect for a hearty weeknight meal. Serve with tortilla chips, Monterrey Jack cheese, and avocado slices for added flavor and texture.
Ingredients
Scale
Base 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
Dairy and Vegetables
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
Beans and Meat
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken
Finishing Touches
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips (optional for serving)
- Monterrey Jack cheese (optional for serving)
- Sliced avocado (optional for serving)
Instructions
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring the mixture just to a boil, then reduce the heat to medium-low and simmer gently for 15 minutes to let the flavors meld.
- Prepare Beans: Drain and rinse the cannellini beans using a fine mesh strainer. Reserve 1 cup of whole beans for the soup and set aside. Place another 1 cup of beans in a food processor with 1/4 cup of the soup broth and puree until nearly smooth to add creaminess to the chili.
- Combine Ingredients: Add the Neufchatel cheese cubes, corn, whole beans, and pureed beans to the pot. Stir well to incorporate, then simmer the chili for another 5 to 10 minutes to heat through and allow the cheese to melt.
- Finish and Serve: Stir in the shredded chicken, fresh lime juice, and 2 tablespoons of chopped cilantro. Serve hot with optional toppings such as Monterrey Jack cheese, additional cilantro, sliced avocado, and tortilla chips for extra flavor and texture.
Notes
- This recipe uses pre-cooked shredded chicken, such as rotisserie chicken, to save time and prevent overcooking. Previously, raw chicken was cooked at the start.
- If you don’t have a food processor, you can skip the pureeing of beans; the chili will be less creamy but still delicious.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 55mg
