White Chicken Chili

White Chicken Chili is one of those heartwarming recipes that never fails to impress. Its creamy texture, combined with a medley of spices and tender chicken, makes it a go-to comfort food for chilly evenings or a satisfying meal any time of year. I often whip up a pot of this chili after a long day, knowing that it not only warms the body but also brings family and friends around the table, ready to dig in and share stories.

Why You Should Make This White Chicken Chili

This recipe is a winner for several reasons. Firstly, it’s quick to prepare, taking less than 30 minutes from stovetop to serving, making it ideal for busy weeknights or spontaneous gatherings. Secondly, it’s budget-friendly, ensuring you can serve up a hearty meal without breaking the bank.

Moreover, it’s a fantastic way to use up leftover rotisserie chicken, transforming leftovers into a flavorful dish everyone will rave about. Lastly, it’s kid-approved—mild enough for little ones yet enough punch for adults, thanks to its rich spices and hearty ingredients.

"This white chicken chili was a hit at our dinner table! The creamy texture and burst of flavors had everyone coming back for seconds. I’ve officially added it to our regular rotation!" – Sarah T.

The Cooking Process Explained

The process of making White Chicken Chili is as seamless as it is enjoyable. You’ll start by sautéing aromatic onions and garlic, which sets the stage for a delicious broth. Following this, you’ll bring everything together, let it simmer, and then transform the beans for creaminess, before finishing with juicy shredded chicken and zesty lime juice. Each step harmonizes to create a sumptuous dish that warms the soul.

What You’ll Need

To prepare this comforting chili, gather the following 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, 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)
• Tortilla chips or strips
• Monterey Jack cheese, sliced avocado (for serving, optional)

Feel free to get creative—if you have other beans or peppers on hand, they can definitely add to the flavor profile!

Step-by-Step Instructions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the diced onion and sauté for about 4 minutes until translucent.
3. Stir in the minced garlic and sauté for another 30 seconds, allowing the scent to bloom.
4. Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste.
5. Bring the mixture just to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld.
6. While the chili simmers, drain and rinse the beans. Measure out 1 cup of whole beans and set aside.
7. In a food processor, combine 1 cup of beans with 1/4 cup of broth and puree until nearly smooth.
8. Add the Neufchatel cheese to the soup along with the corn, whole beans, and pureed beans, stirring well to combine.
9. Let it simmer for another 5-10 minutes.
10. Stir in the cooked shredded chicken, fresh lime juice, and chopped cilantro.
11. Serve with Monterey Jack cheese, additional cilantro, avocado slices, and tortilla chips on the side, if desired.

Best Ways to Enjoy It

When it comes to serving White Chicken Chili, think beyond the bowl! Consider topping your chili with a scoop of creamy avocado, crispy tortilla strips, or a sprinkle of additional cilantro for a fresh finish. Pair it with a crisp salad or cornbread to round out your meal, or set up a chili bar with toppings galore—think sliced jalapeños, sour cream, or even a dash of hot sauce for those who like it spicy!

Storage and Reheating Tips

Leftovers are one of the best parts of making White Chicken Chili! Store any uneaten chili in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop over medium-low heat, adding a bit of broth or water if the consistency thickens. For longer storage, you can freeze it for up to three months—just be sure to let it cool completely before transferring it to a freezer-safe container.

Helpful Cooking Tips

• Use Fresh Ingredients: Fresh ingredients will always enhance the flavor of your chili. If you can, opt for fresh garlic and herbs.
• Don’t Skip the Cheese: The Neufchatel cheese is essential for that creamy texture. If you can’t find it, cream cheese is a good substitute.
• Chili Consistency: For a thicker chili, let it simmer uncovered for a bit longer to reduce the liquid.

Creative Twists

Feel free to put your own spin on this White Chicken Chili! Consider adding black beans for a different texture or experimenting with diced bell peppers for extra crunch. For a smoky flavor, toss in some diced chipotle peppers or a sprinkle of smoked paprika. And if you’re feeling adventurous, why not try it with a dollop of cream over the top for an extra indulgent experience?

Your Questions Answered

How long does it take to cook White Chicken Chili?

The entire process takes about 30 minutes, making it a quick meal option.

Can I substitute the beans?

Absolutely! If you prefer a different type of bean, like black beans or pinto beans, feel free to swap.

Is this chili freezable?

Yes, you can freeze the chili for up to three months. Just make sure to let it cool before storing in airtight containers.

Can I make it spicy?

Certainly! Adjust the amount of cayenne pepper or add jalapeños for more heat.

What can I serve with this chili?

Tortilla chips, cornbread, or a simple green salad pair exquisitely with White Chicken Chili for a complete meal.

This recipe for White Chicken Chili is not just about feeding bellies; it’s about creating moments, igniting flavors, and making memories—all while keeping the cooking process as simple and enjoyable as possible. Enjoy!

White Chicken Chili

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A heartwarming and creamy chili made with tender chicken, spices, and a mélange of flavors, perfect for chilly evenings and quick weeknight meals.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main Ingredients

• 1 small yellow onion, diced Fresh onion for flavor
• 1 tbsp olive oil For sautéing
• 2 cloves garlic, finely minced Use fresh garlic for better flavor
• 2 cans (14.5 oz) low-sodium chicken broth Helps to create the base of the chili
• 1 can (7 oz) diced green chilies Adds a mild heat
• 1 1/2 tsp cumin For earthiness
• 1/2 tsp paprika For added flavor
• 1/2 tsp dried oregano For herbal notes
• 1/2 tsp ground coriander Adds a citrusy flavor
• 1/4 tsp cayenne pepper Adjust for heat preference
• Salt and freshly ground black pepper, to taste Season to preference
• 1 pkg (8 oz) Neufchatel cheese, cut into small cubes Essential for creaminess; can substitute with cream cheese
• 1 1/4 cup frozen or fresh corn For sweetness and texture
• 2 cans (15 oz) cannellini beans Provides creaminess and protein
• 2 1/2 cups shredded cooked rotisserie or leftover chicken To save time; use leftover chicken
• 1 tbsp fresh lime juice Adds brightness
• 2 tbsp chopped fresh cilantro (plus more for serving) For garnish and flavor
• Tortilla chips or strips For serving
• Monterey Jack cheese, sliced avocado (for serving, optional) Optional toppings

Method

 

Preparation

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the diced onion and sauté for about 4 minutes until translucent.
3. Stir in the minced garlic and sauté for another 30 seconds, allowing the scent to bloom.
4. Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste.
5. Bring the mixture just to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld.
6. While the chili simmers, drain and rinse the beans. Measure out 1 cup of whole beans and set aside.
7. In a food processor, combine 1 cup of beans with 1/4 cup of broth and puree until nearly smooth.
8. Add the Neufchatel cheese to the soup along with the corn, whole beans, and pureed beans, stirring well to combine.
9. Let it simmer for another 5-10 minutes.
10. Stir in the cooked shredded chicken, fresh lime juice, and chopped cilantro.
11. Serve with Monterey Jack cheese, additional cilantro, avocado slices, and tortilla chips on the side, if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 8gSugar: 5g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to three months. Add extra lime juice or broth when reheating if needed. This chili can be topped with a variety of ingredients like jalapeños or sour cream for extra flavor.

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