Description
Comfort meets zest in this hearty White Chicken Chili, blending creamy textures with bold southwestern spices. Tender chicken, white beans, and green chiles create a soul-warming dish that invites you to savor each spoonful of pure deliciousness.
Ingredients
Scale
Protein:
- 2.5 cups shredded cooked rotisserie or leftover chicken
- 2 15 ounces (425 grams) cans cannellini beans, drained and rinsed
Vegetables and Broth:
- 1 small yellow onion (diced)
- 2 cloves garlic (finely minced)
- 1 7 ounces (198 grams) can diced green chilies
- 1.25 cups frozen or fresh corn
- 2 14.5 ounces (411 grams) cans low-sodium chicken broth
Seasonings and Cheese:
- 1.5 teaspoons cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- Salt and freshly ground black pepper (to taste)
- 1 tablespoon olive oil
- 1 8 ounces (226 grams) package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro (plus more for serving)
Optional Toppings:
- Tortilla chips or strips
- Monterey Jack cheese
- Sliced avocado
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Sauté diced onions for 4 minutes until translucent and softened.
- Add minced garlic and cook for 30 seconds until aromatic.
- Pour in chicken broth and incorporate green chilies, cumin, paprika, oregano, coriander, and cayenne pepper.
- Season with salt and pepper, then bring the mixture to a rolling boil.
- Reduce heat to medium-low and simmer for 15 minutes, allowing flavors to meld.
- Drain and rinse cannellini beans, separating 1 cup for pureeing.
- Blend the reserved beans with broth in a food processor until smooth and creamy.
- Stir Neufchatel cheese into the simmering liquid until completely melted.
- Add corn, whole beans, and bean puree to the pot, mixing thoroughly.
- Continue simmering for 5-10 minutes to develop deeper flavors.
- Incorporate shredded chicken, fresh lime juice, and chopped cilantro.
- Taste and adjust seasonings as needed for balanced flavor profile.
- Ladle hot chili into serving bowls and garnish with Monterey Jack cheese, sliced avocado, additional cilantro, and crispy tortilla chips.
Notes
- Swap chicken for plant-based protein like tofu or jackfruit to create a vegan version of this comforting chili.
- Reduce sodium by using low-sodium chicken broth and controlling salt additions during cooking.
- Boost protein content by adding extra shredded chicken or incorporating quinoa into the recipe.
- Enhance creaminess by using a blender to puree beans if a food processor isn’t available, ensuring smooth texture without compromising flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 236 kcal
- Sugar: 3 g
- Sodium: 280 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 26 g
- Cholesterol: 45 mg