Description
This creamy and comforting White Chicken Chili combines tender chicken, white beans, green chilies, and a blend of warming spices for a flavorful twist on traditional chili. Enhanced with Neufchatel cheese and fresh lime juice, it's a hearty dish perfect for cozy dinners.
Ingredients
Scale
Main 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
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
Optional Garnishes
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
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 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, dried oregano, ground coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes to meld the flavors.
- Prepare Beans: Drain and rinse the cannellini beans in a fine mesh strainer. Measure out 1 cup of beans and set the whole beans aside. Transfer the 1 cup of beans along with 1/4 cup of the soup broth into a food processor and puree until nearly smooth to create a creamy texture.
- Add Cheese, Corn, and Beans: Stir the Neufchatel cheese cubes into the soup, followed by the corn, whole cannellini beans, and the pureed beans. Mix well and continue to simmer the chili for another 5 to 10 minutes, allowing everything to heat through and flavors to combine.
- Finish and Serve: Incorporate the shredded cooked chicken, fresh lime juice, and chopped cilantro into the chili. Stir to combine and heat through. Serve the chili hot, garnished with Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips if desired.
Notes
- If you don't have a food processor, you can skip pureeing the beans; the chili will be less creamy but still delicious.
- 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 the salt level in the recipe.
- For a spicier chili, increase the cayenne pepper or add jalapeños.
- Rotisserie chicken is a time-saving option, but leftover cooked chicken works well too.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 60 mg
