Description
This creamy and comforting White Chicken Chili features tender shredded chicken, cannellini beans, corn, and a blend of spices simmered in a savory broth with Neufchatel cheese for richness. Perfect for a cozy dinner, it’s topped with fresh cilantro, Monterrey Jack cheese, avocado, and crunchy tortilla chips.
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
- 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
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
Other Ingredients
- 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 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 until fragrant.
- Add Broth and Spices: Pour in chicken broth and add diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes to meld flavors.
- Prepare Beans: Drain and rinse cannellini beans. Measure out 1 cup of beans and set aside. Transfer this cup of beans along with 1/4 cup of soup broth to a food processor and puree until nearly smooth to add creaminess to the chili.
- Add Cheese and Corn: Stir Neufchatel cheese cubes into the soup until melted and well combined. Add corn, whole cannellini beans, and the pureed bean mixture back into the pot. Stir well and simmer for another 5 to 10 minutes to thicken and heat through.
- Finish with Chicken and Herbs: Stir in shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat until warm throughout. Serve hot topped with Monterrey Jack cheese, additional cilantro, sliced avocado, 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. Thaw and reheat gently before serving.
- Using low-sodium chicken broth helps control the salt level; adjust seasoning as needed.
- Leftover rotisserie chicken is a convenient and flavorful option for shredded chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg
