Description
This White Chicken Chili is a hearty, warming, and creamy dish that offers a delightful alternative to traditional beef chili. Packed with tender chicken, cannellini beans, and a blend of flavorful spices, it’s perfect for a comforting dinner. The addition of Neufchatel cheese creates a rich, smooth texture while fresh lime juice and cilantro brighten every bite. Serve it with Monterrey Jack cheese, avocado slices, and crunchy tortilla chips for a satisfying meal.
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
For Serving (Optional)
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
Instructions
- 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 minced garlic and cook for 30 seconds until fragrant.
- Simmer Broth and Spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring the mixture just to a boil then reduce heat to medium-low and let it simmer gently for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans. Set aside the whole beans. Measure out 1 cup of beans and transfer them to a food processor along with 1/4 cup of the broth from the soup. Puree until nearly smooth to help thicken the chili.
- Add Cheese, Corn, and Beans: Stir the Neufchatel cheese cubes into the soup along with the corn, whole beans, and pureed beans. Mix well and continue to simmer for another 5 to 10 minutes until the cheese has melted and the chili is creamy.
- 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, avocado slices, and tortilla chips if desired.
Notes
- This White Chicken Chili is hearty, warming, creamy and perfectly comforting—an excellent alternative to traditional beef chili.
- Using Neufchatel cheese gives a lighter creaminess compared to regular cream cheese.
- Leftover rotisserie chicken or any cooked chicken works great to save time.
- Adjust the cayenne pepper quantity to control the spiciness.
- Makes about 8 cups, perfect for 6 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 383 kcal
- Sugar: 5 g
- Sodium: 525 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 33 g
- Cholesterol: 77 mg
