Description
A creamy and flavorful White Chicken Chili featuring tender shredded chicken, cannellini beans, corn, and a blend of spices simmered to perfection with light cream cheese for a cozy, comforting meal.
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 (aka 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 diced onion and sauté for 4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in chicken broth and diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring mixture just to a boil, then reduce heat to medium-low and let simmer for 15 minutes to meld flavors.
- Prepare Beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Measure out 1 cup beans and set them aside. Transfer the remaining whole beans to a food processor along with 1/4 cup of broth from the soup; puree until nearly smooth to add creaminess to the chili.
- Add Cheese, Corn, and Beans: Stir the Neufchatel cheese cubes into the pot until melted and creamy. Add corn, the whole reserved beans, and pureed beans. Stir well and let the chili simmer for 5 to 10 more minutes to thicken and combine flavors.
- Finish and Serve: Mix in the shredded chicken, fresh lime juice, and chopped cilantro. Serve the chili hot with optional toppings such as 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 a little less creamy but still delicious.
- This chili can be frozen in an airtight container for up to 3 months, making it a great make-ahead meal.
- Use rotisserie chicken or leftover cooked chicken for convenience and extra flavor.
- Adjust cayenne pepper to your preferred spice level.
- For a dairy-free version, substitute Neufchatel cheese with a plant-based cream cheese alternative.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 55 mg
