White Chicken Chili Recipe
This creamy, hearty white chicken chili offers a delicious twist on traditional chili with tender chicken, creamy beans, and mild spices. Ready in under an hour, it’s the perfect comfort meal for any chilly evening.
Yield: 6 servings (about 8 cups)
Total Time: 50 minutes
Cuisine: American
Course: Main Dish
Keyword: White Chicken Chili Recipe
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 ground 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) package Neufchatel cheese (light cream cheese), cubed
- 1 1/4 cup corn, fresh or frozen
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 1/2 cups shredded cooked chicken (rotisserie or leftover)
- 1 Tbsp fresh lime juice
- 2 Tbsp fresh cilantro, chopped, plus extra for garnish
- Optional toppings: tortilla chips or strips, Monterey Jack cheese, sliced avocado
Instructions
1. Sauté the Onion and Garlic
Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté until softened, about 4 minutes. Add the garlic and cook for an additional 30 seconds, stirring frequently.
2. Add the Broth and Seasonings
Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes.
3. Prepare the Beans
Drain and rinse the cannellini beans. Set aside 1 cup of whole beans, then transfer another 1 cup of beans and 1/4 cup of the broth from the pot to a food processor. Puree until mostly smooth.
4. Add Creaminess to the Soup
Add the Neufchatel cheese, corn, whole beans, and pureed beans to the pot. Stir well to incorporate the cheese and allow it to melt. Let the soup simmer for another 5–10 minutes until slightly thickened.
5. Add Chicken and Final Touches
Stir in the shredded chicken, lime juice, and fresh cilantro. Taste and adjust seasonings if needed.
6. Serve
Ladle the chili into bowls and top with Monterey Jack cheese, extra cilantro, avocado slices, and tortilla chips if desired.
Tips
- Leftovers: Store in the refrigerator for up to 3 days.
- Blending Beans: Pureeing a portion of the beans thickens the soup naturally, adding a creamy texture without heavy cream.
Enjoy this flavorful white chicken chili for a satisfying and wholesome meal!