Description
This creamy White Chicken Chili is a flavorful twist on traditional chili, featuring shredded rotisserie chicken, white beans, green chilies, and a blend of warming spices. Creamy Neufchatel cheese and fresh corn add richness and sweetness, while fresh lime juice and cilantro brighten the dish. Perfect for a cozy weeknight dinner, it’s easy to prepare on the stovetop and can be served with optional toppings like Monterrey Jack cheese, avocado slices, and tortilla chips.
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) package 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 Toppings
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds to release its fragrance.
- Add spices and broth: Stir in chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. 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. Measure out 1 cup of beans and set the rest aside. Transfer the measured beans and 1/4 cup of the soup broth into a food processor and puree until nearly smooth for a creamy texture.
- Add cheese, corn, and beans: Stir in the cubes of Neufchatel cheese, frozen or fresh corn, whole beans, and pureed beans into the pot. Mix well and continue simmering the chili for 5 to 10 minutes until the cheese melts and the chili thickens slightly.
- Finish and serve: Stir in the shredded rotisserie chicken, fresh lime juice, and chopped cilantro. Taste and adjust seasoning if needed. Serve the chili hot topped with Monterrey Jack cheese, extra cilantro, sliced avocado, and tortilla chips if desired.
Notes
- Recipe updated to use pre-cooked shredded chicken, which enhances the flavor and prevents overcooking. Rotisserie chicken is recommended for best taste.
- If you don’t own a food processor, you can skip pureeing the beans; the chili will be less creamy but still delicious.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 29g
- Cholesterol: 70mg
