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
