This delightful White Chicken Chili is everything you never knew you needed on a chilly day. With its rich, creamy texture and a hint of spice, this dish is as comforting as it is satisfying. Imagine a savory bowl packed with tender chicken, hearty cannellini beans, and a gentle kick from green chilies. It’s sure to become a staple in your recipe box!
Why You’ll Love This Recipe
- Creamy and Comforting: The Neufchatel cheese lends a richness that’s hard to resist.
- Quick and Easy: With pre-cooked chicken, dinner is ready in just a snap.
- Customizable Spice Level: Adjust the cayenne pepper to suit your taste for a spicy kick or a mild warmth.
- One-Pot Wonder: Less cleanup means more time to savor the meal.
Ingredients You’ll Need
The simplicity and freshness of the ingredients are what make this White Chicken Chili irresistible. Each element blends harmoniously to deliver a memorable, palate-pleasing experience.
- Yellow Onion: Adds a sweet yet tangy base flavor.
- Olive Oil: Helps to sauté the onion and garlic, enhancing their inherent tastes.
- Garlic: Infuses aromatic depth into the chili.
- Chicken Broth: Forms the liquid foundation, enriching the chili with umami goodness.
- Green Chilies: Provide a mild, flavorful heat.
- Cumin, Paprika, Oregano, Coriander, Cayenne Pepper: A blend of spices that add warmth and complexity.
- Neufchatel Cheese: Gives a creamy, light touch without overwhelming the chili.
- Cannellini Beans: Bring heartiness and blend seamlessly, especially when pureed for creaminess.
- Rotisserie Chicken: Offers convenience and deep flavor, perfectly shredded for the chili.
- Lime Juice and Cilantro: Fresh elements that brighten the dish.
Variations
Don’t hesitate to personalize your White Chicken Chili! Whether you’re catering to specific dietary preferences or just experimenting with flavors, there are easy ways to make this recipe your own.
- Vegetarian Option: Swap the chicken for extra beans or jackfruit for a hearty plant-based version.
- Extra Spicy: Add sliced jalapeños or increase the cayenne for a chili that packs a punch.
- Cheesy Goodness: Stir in some Monterey Jack cheese for a gooey, cheese-lover’s dream.
How to Make White Chicken Chili
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium-high heat. Add the diced onion, letting it sauté until translucent, about 4 minutes. Follow with garlic, stirring for another 30 seconds until fragrant — the foundational aroma is irresistible!
Step 2: Simmer the Base
Pour in the chicken broth and add your spices: green chilies, cumin, paprika, oregano, coriander, and a dash of cayenne. Season with salt and pepper to taste. Let it come to a gentle boil then reduce to a simmer for about 15 minutes, mingling those splendid flavors together.
Step 3: Blend it Smooth
Meanwhile, drain and rinse a portion of cannellini beans. Blend one cup of these with a bit of broth until smooth. This puree will add body and creaminess without heavy cream.
Step 4: Mix and Heat
Add the Neufchatel cheese, whole beans, and pureed beans into the soup. Stir well, letting it simmer as the ingredients meld perfectly for another 5 to 10 minutes.
Step 5: Finishing Touches
Finally, stir in the shredded chicken, lime juice, and chopped cilantro. Give it one last good mix. Serve the chili hot, topped with Monterey Jack cheese, extra cilantro, avocado slices, and crispy tortilla chips if desired — pure perfection!
Pro Tips for Making White Chicken Chili
- Creamy Consistency: Pureeing a portion of the beans with some broth results in an incredibly silky texture.
- Spice it Right: Adjust the cayenne pepper based on your preferred heat level; go bold or keep it mild.
- Rotisserie Flavor: Using rotisserie chicken is a game-changer for flavor and convenience, no overcooked chicken here!
- Garnish Galore: Don’t skip on toppings; they elevate the dish both in flavor and presentation.
How to Serve White Chicken Chili
Garnishes
Sprinkle with Monterey Jack cheese and chopped cilantro for a fresh note. Add slices of creamy avocado and a handful of crunchy tortilla chips for a delightful contrast in texture.
Side Dishes
This chili pairs wonderfully with a side of cornbread or a simple green salad. You could also serve it with warm flour tortillas or bread rolls to scoop up every flavorful drop.
Creative Ways to Present
Serve your chili in rustic bowls for a homey feel, or opt for bread bowls for an extra-special presentation. Adding a sprinkle of lime zest as a finishing touch can also add visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover White Chicken Chili in an airtight container in the refrigerator for up to three days. The flavors deepen over time, making it even more delicious!
Freezing
To freeze, allow the chili to cool completely before transferring to freezer-safe bags or containers. It can be frozen for up to three months, ready to warm your soul on demand.
Reheating
Reheat the chili on the stovetop over medium heat, stirring occasionally until thoroughly heated. If frozen, let it thaw in the refrigerator overnight before warming it up.
FAQs
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Can I use dried beans instead of canned?
Yes, you can! Simply soak ¾ cup of dried cannellini beans overnight and cook them until tender before adding to the chili.
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Is it possible to make this chili in a slow cooker?
Absolutely! Combine all ingredients except the cheese, chicken, lime, and cilantro. Cook on low for 4-6 hours, then stir in the remaining ingredients before serving.
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How can I make this dish dairy-free?
Substitute the Neufchatel cheese with a dairy-free cream cheese and ensure all garnishes are dairy-free as well.
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What can I use instead of coriander?
If you’re out of coriander, try using a bit of cumin as a substitute, as it will offer a warm, earthy flavor.
Final Thoughts
With its rich flavors and creamy texture, White Chicken Chili is more than just a meal—it’s a cozy hug in a bowl. Why not give it a try tonight and let each spoonful warm you to your toes?
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Best Chicken Bolognese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This White Chicken Chili is a creamy, flavorful soup combining tender shredded chicken, white beans, corn, and a blend of spices, finished with a touch of lime and fresh cilantro. Perfect for a cozy meal, it’s easy to prepare with pre-cooked chicken and can be customized with your favorite toppings like cheese, avocado, and crispy tortilla strips.
Ingredients
Dry Ingredients
1 1/2 tsp cumin1/2 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
Fresh & Canned Ingredients
1 small yellow onion, diced2 cloves garlic, finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 (8 oz) pkg Neufchatel cheese, cubed
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups cooked shredded chicken
2 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
Optional Toppings
tortilla chips or strips, shredded Monterey Jack cheese, sliced avocadoInstructions
- Saute Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion and cook for about 4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer Broth and Spices: Pour in chicken broth, add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to let flavors meld.
- Prepare Beans: Drain and rinse cannellini beans. Measure out 1 cup whole beans, set aside. Transfer remaining beans to a food processor or blender with 1/4 cup soup broth and puree until nearly smooth.
- Add Cheese and Corn: Add Neufchatel cheese to the soup along with corn, whole beans, and pureed beans. Stir well and simmer for an additional 5-10 minutes until heated through and creamy.
- Add Chicken and Finish: Stir in cooked shredded chicken, lime juice, and chopped cilantro. Cook for another 2-3 minutes to blend flavors. Serve hot with optional toppings like cheese, avocado, and tortilla chips.
Notes
- Use pre-cooked shredded chicken for convenience and better flavor from rotisserie chicken.
- If you don’t have a food processor, skip pureeing the beans; the soup will be slightly less creamy but still delicious.
- Adjust spice levels by adding more or less cayenne pepper according to your heat preference.
- This soup can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg
