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White Chicken Chili Recipe

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4.4 from 8 reviews

This creamy and flavorful White Chicken Chili combines tender shredded chicken, cannellini beans, and a blend of spices to create a hearty and comforting dish. Enhanced with Neufchatel cheese for a light creaminess and fresh lime juice and cilantro for brightness, this chili is perfect for a satisfying weeknight meal served with optional toppings like Monterey Jack cheese, avocado, and tortilla chips.

Ingredients

Chili Base

  • 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

Cheese and Beans

  • 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
  • 1 1/4 cup frozen or fresh corn
  • 2 (15 oz) cans cannellini beans

Protein and Garnishes

  • 2 1/2 cups shredded cooked rotisserie or leftover chicken
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips (optional, for serving)
  • Monterey Jack cheese, shredded (optional, for serving)
  • Sliced avocado (optional, for serving)

Instructions

  1. 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.
  2. Add Broth and Spices: Stir in the chicken broth, diced green chilies, 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 gently for 15 minutes to develop flavors.
  3. Prepare Beans: Drain and rinse the cannellini beans in a fine mesh strainer or colander. Measure out 1 cup of the beans. Set the remaining whole beans aside. Transfer the 1 cup of beans along with 1/4 cup of broth from the soup to a food processor and puree until nearly smooth to help thicken the chili.
  4. Add Cheese and Corn: Add the cubed Neufchatel cheese to the pot along with the corn, whole cannellini beans, and the pureed bean mixture. Stir well to combine and allow the chili to simmer for an additional 5 to 10 minutes until heated through and creamy.
  5. Finish and Serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Taste and adjust seasoning if needed. Serve hot topped with Monterey Jack cheese, more fresh cilantro, sliced avocado, and tortilla chips if desired.

Notes

  • Use rotisserie or pre-cooked chicken for convenience and enhanced flavor.
  • If you prefer a spicier chili, increase the cayenne pepper slightly.
  • Neufchatel cheese provides a lighter alternative to cream cheese while maintaining creaminess.
  • Pureeing some of the beans helps thicken the chili without using flour or cornstarch.
  • For a smoother texture, you can blend more beans or use an immersion blender briefly.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://cookedbygrace.com/white-chicken-chili-recipe/