White Chicken Chili
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
White Chicken Chili
Description
The White Chicken Chili recipe features shredded chicken paired with white beans, corn, and a mildly spiced broth seasoned with cumin, paprika, oregano, coriander, and cayenne pepper. Incorporating Neufchatel cheese creates a creamy consistency that softens the spices and adds richness. Simmering the mixture allows flavors to blend thoroughly while maintaining the individual textures of beans and corn. Lime juice and chopped cilantro added at the end introduce fresh, bright notes that cut through the creaminess. This chili offers a balanced flavor profile combining savory, creamy, and subtle heat elements.
Serving suggestions include garnishing with Monterey Jack cheese, avocado slices, and tortilla chips, which contribute contrasting textures and flavors—creamy cheese, smooth avocado, and crunchy chips—enhancing the overall dish. The chili stands well on its own as a hearty main dish, suitable for lunch or dinner.
A useful tip is the option to use pre-cooked shredded chicken, such as rotisserie, to avoid overcooking and simplify preparation. Additionally, pureeing a portion of the beans produces a creamier texture, but this step can be skipped if a chunkier consistency is preferred or if a food processor is unavailable.
Ingredients
- 1 yellow onion diced, small
- 1 tbsp olive oil
- 2 cloves garlic , finely minced
- 2 (14.5 oz) cans chicken broth low-sodium
- 1 (7 oz) can green chilies diced
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano dried
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 (8 oz) pkg neufchatel cheese cut into small cubes, aka light cream cheese
- 1 1/4 cup corn frozen or fresh
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups chicken shredded, cooked, rotisserie or left-over
- 1 Tbsp lime juice fresh
- 2 Tbsp cilantro plus more for serving, fresh, chopped
- tortilla chips for serving (optional, or strips; sliced avocado
- Monterey jack cheese
- avocado
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Notes
- Use pre-cooked shredded chicken like rotisserie chicken to prevent overcooking and add flavor.
- Pureeing some of the beans with broth creates a creamier texture, but can be omitted if desired or if no food processor is available.
User Reviews
Overall Rating
5
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