Delicious White Chicken Chili That Will Warm Your Soul
This white chicken chili is a hearty and creamy dish that brings warmth and comfort with every spoonful.
Equipment
- large pot
- food processor
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 (mild)
- 1 ½ tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 8 oz pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cup frozen or fresh corn
- 2 15 oz cans cannellini beans
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
- Optional toppings: tortilla chips or strips, Monterey Jack cheese, sliced avocado
Instructions
- Heat olive oil in a large pot over medium-high heat and sauté the diced onion for 4 minutes, then add minced garlic and sauté for an additional 30 seconds.
- Add chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper; bring to a boil, then reduce heat and simmer for 15 minutes.
- Rinse and drain cannellini beans; set aside 1 cup of whole beans and puree another cup with 1/4 cup of broth until nearly smooth.
- Stir in Neufchatel cheese, corn, whole beans, and pureed beans; simmer for an additional 5 to 10 minutes.
- Add shredded chicken, lime juice, and cilantro; serve with optional toppings.
Notes
For a creamier texture, puree some of the cannellini beans with broth before adding to the chili. Rotisserie chicken is recommended for better flavor and moisture. This recipe can also be made in a crockpot.