White Chicken Chili
This creamy and hearty White Chicken Chili is a comforting twist on traditional chili. Made with tender shredded chicken, flavorful spices, and a touch of creaminess from Neufchatel cheese, this dish is perfect for a cozy dinner. Serve it with your favorite toppings for added flavor and texture.
Servings: 6
Calories: 383kcal
Ingredients
- 1 small yellow onion diced
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 2 14.5 oz cans low-sodium chicken broth
- 1 7 oz can diced green chilies
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 8 oz package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cups frozen or fresh corn
- 2 15 oz cans cannellini beans, drained and rinsed
- 2 ½ cups shredded cooked rotisserie or leftover chicken
- 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
Sauté the Onion and Garlic:
- Heat olive oil in a large pot over medium-high heat.
- Add the diced onion and sauté for about 4 minutes until softened.
- Add the garlic and sauté for 30 more seconds until fragrant.
Simmer the Broth:
- Stir in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
Puree the Beans (Optional):
- While the soup is simmering, drain and rinse the cannellini beans.
- Measure out 1 cup of beans, set the rest aside.
- Puree the 1 cup of beans with ¼ cup of broth from the soup in a food processor until smooth.
- If you don’t have a food processor, you can skip this step, but the soup will be slightly less creamy.
Add Cheese and Beans:
- Stir in the Neufchatel cheese, corn, whole beans, and pureed beans.
- Stir until the cheese melts and the soup is well combined.
- Simmer for an additional 5–10 minutes.
Finish the Chili:
- Stir in the shredded chicken, lime juice, and 2 tablespoons of chopped cilantro.
- Taste and adjust seasoning as needed.
Serve:
- Serve the chili hot with optional toppings like Monterey Jack cheese, sliced avocado, cilantro, and tortilla chips.
Notes
Chicken Options: Using pre-cooked shredded chicken (like rotisserie) adds convenience and flavor, but you can also use raw chicken—just cook it before adding to the soup.
Creaminess: Skipping the pureeing step won’t affect the taste, but it will make the soup less creamy.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Creaminess: Skipping the pureeing step won’t affect the taste, but it will make the soup less creamy.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.