Description
This White Chicken Chili is a hearty, warming, and creamy dish that offers a delicious alternative to traditional beef chili. Made with tender chicken, beans, corn, and a blend of spices, it’s a comforting meal perfect for cozy dinners. The addition of Neufchatel cheese adds a creamy texture without overwhelming richness, creating a flavorful and satisfying chili that’s easy to prepare.
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 and Creaminess
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
Vegetables and Protein
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Finishing Ingredients
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado (for serving, optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened and translucent. Add the finely minced garlic and cook for an additional 30 seconds to release its flavor without burning.
- Add Broth and Spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil.
- Simmer Chili Base: Reduce the heat to medium-low and let the chili simmer gently for 15 minutes to allow the flavors to meld together.
- Prepare Beans: Drain and rinse the cannellini beans. Measure out 1 cup of the beans and set aside the remaining whole beans. Transfer the measured 1 cup of beans to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth to add thickness and body to the chili.
- Incorporate Cheese and Vegetables: Add the Neufchatel cheese cubes to the simmering soup along with the corn, whole beans, and the pureed beans. Stir well to combine and continue simmering for another 5 to 10 minutes to melt the cheese and heat through.
- Finish with Chicken and Herbs: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Warm the chili for a few minutes until heated through, then adjust seasoning as needed.
- Serve: Ladle the chili into bowls and garnish with additional chopped cilantro, shredded Monterrey Jack cheese, sliced avocado, and tortilla chips or strips if desired. Enjoy!
Notes
- This White Chicken Chili is creamy yet lighter thanks to the use of Neufchatel cheese, making it a comforting but not overly rich dish.
- Using rotisserie or leftover chicken saves time and adds excellent flavor.
- The chili serves about 6 hearty portions and makes approximately 8 cups in volume.
- Adjust the cayenne pepper amount to control the heat level to your preference.
- For thickening, pureeing a portion of the beans creates a creamy texture without using flour or cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 5 g
- Sodium: 525 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 77 mg
