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–+ servings

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
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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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