Description
This creamy White Chicken Chili is a comforting and flavorful dish featuring tender shredded chicken, cannellini beans, and a blend of spices in a light, cheesy broth. Perfect for a cozy dinner, it combines the subtle heat of green chilies and cayenne with fresh lime and cilantro for brightness.
Ingredients
Scale
Base 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
Spices
- 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
Dairy and Vegetables
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
Beans and Protein
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Finishing Touches
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
Optional Garnishes
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and saute for 4 minutes until softened. Add minced garlic and saute for an additional 30 seconds until fragrant.
- Add Broth and Spices: Pour in chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and freshly ground black pepper. Bring mixture to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans thoroughly. Measure out 1 cup of beans and set the whole beans aside. Place the measured beans in a food processor with 1/4 cup of broth from the soup and puree until nearly smooth to add creaminess.
- Add Cheese, Corn, and Beans: Stir Neufchatel cheese cubes into the soup until melted and incorporated. Add the frozen or fresh corn, whole beans, and the pureed beans to the soup. Simmer for an additional 5 to 10 minutes to blend flavors and fully heat through.
- Finish and Serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve hot, garnished with Monterrey Jack cheese, extra cilantro, sliced avocado, and tortilla chips if desired.
Notes
- If you don’t have a food processor, you can omit the pureeing step; the soup will be less creamy but still delicious.
- Leftover chili can be frozen in an airtight container for up to 3 months; thaw before reheating.
- For a spicier chili, increase the cayenne pepper slightly according to your taste.
- Using rotisserie chicken makes preparation quick, but leftover cooked chicken works equally well.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 45 mg
