White Chicken Chili

Name: White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 (15.5-ounce) cans cannellini beans; 3 ½ cups chicken broth; 1 ½ tablespoons olive oil; 1 small yellow onion; 4 cloves garlic; 2 teaspoons ground coriander; 1 ½ teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon kosher salt; ½ teaspoon dried oregano; ½ teaspoon freshly ground black pepper; 1 (15-ounce) can yellow corn; 2 (4-ounce) cans diced green chiles; 8 ounces cream cheese; 2 ½ cups cooked shredded chicken; 2 tablespoons chopped cilantro; 1 tablespoon lime juice

User Reviews

4.8

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
238 kcal
Course
Main Course
Cuisine
Mexican

White Chicken Chili

Quinnley Mercado

Report

This white chicken chili is a hearty and creamy soup mixed with shredded chicken, beans, and cream cheese. It's ready in only 30 minutes!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 (15.5-ounce) cans cannellini beans, drained and rinsed
3 ½ cups chicken broth
1 ½ tablespoons olive oil
1 small yellow onion, diced
4 cloves garlic, minced
2 teaspoons ground coriander
1 ½ teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon freshly ground black pepper
1 (15-ounce) can yellow corn, drained and rinsed
2 (4-ounce) cans diced green chiles
8 ounces cream cheese, diced into small cubes
2 ½ cups cooked shredded chicken
2 tablespoons chopped cilantro, plus more for serving
1 tablespoon lime juice (about ½ lime)

Add to Shopping List

Instructions

Blend 1 cup of the cannellini beans and ½ cup of the chicken broth until completely smooth. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and saute for 3 minutes, stirring occasionally. Add the garlic and saute for 30 more seconds until fragrant.
Add the coriander, cumin, chili powder, salt, oregano, and black pepper, and cook for 1 minute, stirring occasionally.
Add the corn and diced green chiles and cook for 2 minutes, stirring occasionally.
Pour in the blended beans and the remaining 3 cups of chicken broth into the pot. Stir to combine, bring to a boil, reduce heat to low, and simmer uncovered for 10 minutes.
Add in the cream cheese and stir until completely melted and combined.
Stir in the remaining cannellini beans and shredded chicken. Cook for 2 more minutes to warm through.
Remove the pot from the heat and stir in the cilantro and lime juice. Serve in bowls with tortilla chips, shredded cheese, and diced avocado if desired.

Notes

1 ½ cups frozen corn or 2 ears fresh corn.
Corn: If you don't have canned corn, you could also use 1 ½ cups frozen corn or 2 ears fresh corn.
Diced green chiles: You can use either mild or hot, depending on how spicy you want it.

Nutrition Information

Show Details

Serving 1serving Calories 238kcal (12%) Carbohydrates 9g (3%) Protein 21g (42%) Fat 14g (22%) Saturated Fat 5g (25%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Cholesterol 62mg (21%) Sodium 649mg (27%) Potassium 402mg (11%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 327IU (7%) Vitamin C 5mg (6%) Calcium 84mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 238 kcal

% Daily Value*

Serving	1serving
Calories	238kcal	12%
Carbohydrates	9g	3%
Protein	21g	42%
Fat	14g	22%
Saturated Fat	5g	25%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Cholesterol	62mg	21%
Sodium	649mg	27%
Potassium	402mg	9%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	327IU	7%
Vitamin C	5mg	6%
Calcium	84mg	8%
Iron	2mg	11%