Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken, cannellini beans, mild green chilies, and a blend of spices simmered in a comforting broth enriched with Neufchatel cheese. Perfect for a cozy meal, it’s garnished with fresh cilantro, lime juice, and optional toppings like avocado, Monterrey Jack cheese, and tortilla chips for added texture and flavor.
Ingredients
Scale
Base and Aromatics
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
Broth and Spices
- 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
Dairy and Vegetables
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cups frozen or fresh corn
Beans and Protein
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Finishing Touches
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)
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 the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add broth and spices: Pour in the chicken broth and add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to allow flavors to meld.
- Prepare beans: Drain and rinse the cannellini beans. Reserve one can whole and measure out 1 cup from the second can. Transfer this 1 cup of beans to a food processor along with 1/4 cup of the soup broth and puree until nearly smooth to add creaminess.
- Combine soup ingredients: Add the Neufchatel cheese cubes to the pot, along with the corn, whole beans, and pureed beans. Stir well to combine. Simmer for another 5 to 10 minutes to melt the cheese and thicken the chili slightly.
- Finish and serve: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Serve hot, garnished with extra cilantro, Monterrey Jack cheese, sliced avocado, and tortilla chips if desired for added texture and flavor.
Notes
- Recipe uses pre-cooked shredded chicken like rotisserie for better flavor and to avoid overcooking.
- If you do not have a food processor, you can skip the pureeing step; the chili will simply have a chunkier texture.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 55mg
