Description
This hearty White Chicken Chili recipe combines creamy textures with a blend of spices and tender chicken, perfect for a comforting meal. Featuring white beans, green chiles, and cream cheese, it delivers rich flavor and satisfying warmth, ideal for dinner or lunch.
Ingredients
Scale
Main Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 3.5 cups low-sodium chicken broth (from 2 cans of 14 oz. each)
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.)
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Canned Goods
- 2 (4 oz.) cans diced green chiles
- 1 (15 oz.) can whole kernel corn, drained
- 2 (15 oz.) cans white beans (cannellini or great Northern), drained and rinsed
Spices & Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
Oil
- 1 tablespoon olive oil
Toppings (Optional)
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté onions and garlic: In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil. Add the diced onions and cook until soft, about 5 minutes. Add minced garlic and continue to sauté for another 30 seconds until fragrant.
- Add broth and vegetables: Pour in the chicken broth, then add diced green chiles, drained corn, and rinsed white beans. Stir in cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper.
- Simmer the chili: Bring the chili to a boil, then reduce heat to medium-low. Let it simmer uncovered for 15 minutes to allow the flavors to meld together.
- Puree a portion: Remove 1 cup of the chili and puree it using a food processor or immersion blender until smooth. Return the blended mixture to the pot and stir well to thicken the chili.
- Add cream cheese and chicken: Stir in the cubed cream cheese and shredded cooked chicken. Continue simmering for 5 minutes, stirring occasionally, until the cream cheese has fully melted and the chicken is heated through.
- Finish with lime and cilantro: Stir in the lime juice and chopped fresh cilantro. Let the chili simmer for a few more minutes to blend the fresh flavors and thicken slightly.
- Serve and garnish: Dish out the chili hot and serve with your choice of toppings such as sour cream, shredded cheese, tortilla strips, avocado slices, jalapenos, and fresh cilantro.
Notes
- Use rotisserie chicken for convenience or any cooked leftover chicken. For raw chicken, slice in half and poach in the chili during simmering until fully cooked, then shred.
- Slow cooker option: Combine all ingredients except cream cheese and chicken in a 6 qt. slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and cooked chicken near the end and cook on HIGH for 15 minutes until melted.
- For thicker chili, puree a portion and stir back in after slow cooking as well.
- Add more flavor with a dollop of sour cream before serving.
- Increase heat by adding poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings such as tortilla strips, sliced avocado, shredded cheese, cilantro, or jalapenos.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
