Description
This creamy and flavorful White Chicken Chili recipe features tender shredded chicken simmered with cannellini beans, green chilies, spices, and Neufchatel cheese for a comforting and hearty dish perfect for any season.
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 (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
- Heat and sauté aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add broth and spices: Pour in the low-sodium chicken broth along with the diced green chilies. Stir in cumin, paprika, dried oregano, ground coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to develop flavor.
- Prepare beans: Drain and rinse the cannellini beans in a fine mesh strainer. Measure out 1 cup of beans and set the remaining whole beans aside. Transfer the 1 cup of beans along with 1/4 cup of the broth from the soup into a food processor. Puree until nearly smooth for a creamy texture.
- Combine ingredients: Add the cubed Neufchatel cheese to the soup along with the corn, whole beans, and the pureed beans. Stir well to combine and let the chili simmer for an additional 5 to 10 minutes until the cheese melts and the soup is heated through.
- Finish and serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve the chili hot topped with Monterrey Jack cheese, additional cilantro, sliced avocado, and tortilla chips if desired.
Notes
- If you do not have a food processor, you can skip the pureeing step, though the soup will be less creamy.
- This chili can be frozen in an airtight container for up to 3 months, making it perfect for meal prep.
- Using low-sodium chicken broth allows you to control the salt level better.
- For a spicier chili, increase the cayenne pepper slightly or add jalapeños.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 60 mg
