Description
This White Chicken Chili is a hearty, warming, and creamy dish that offers a delicious twist on traditional chili. Made with tender shredded chicken, cannellini beans, corn, and a blend of spices, it’s perfect for a comforting dinner. The addition of Neufchatel cheese adds a smooth creaminess, while fresh lime juice and cilantro brighten the flavors. Serve with Monterey Jack cheese, avocado slices, and tortilla chips for a satisfying meal.
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
Spices and Seasonings
- 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 Protein
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Fresh Additions
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
Optional Garnishes
- Tortilla chips or strips
- Monterey Jack cheese
- Sliced avocado
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 finely minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in the low-sodium chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and salt and pepper to taste. Stir well to combine.
- Simmer the Chili: Bring the mixture just to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes to allow flavors to meld.
- Prepare Beans: Drain and rinse the cannellini beans thoroughly. Reserve one whole can of beans aside. Take 1 cup of beans and place them in a food processor with 1/4 cup of broth from the pot. Puree until nearly smooth to help thicken the chili.
- Add Cheese, Corn, and Beans: Stir cubes of Neufchatel cheese into the simmering chili until well incorporated. Add the corn, both the whole and pureed beans. Mix and simmer for another 5 to 10 minutes until heated through and creamy.
- Finish with Chicken and Herbs: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat gently until the chicken is warm throughout.
- Serve: Ladle the chili into bowls and garnish with Monterey Jack cheese, additional cilantro, avocado slices, and tortilla chips as desired for added texture and flavor.
Notes
- This White Chicken Chili is a comforting and creamy alternative to traditional beef chili, perfect for cozy dinners.
- Makes about 8 cups or 6 generous servings.
- Using rotisserie chicken saves time and adds extra flavor.
- Neufchatel cheese creates a creamy texture with less fat than traditional cream cheese.
- Adjust cayenne pepper amount based on your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 383 kcal
- Sugar: 5 g
- Sodium: 525 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 77 mg
