Description

This White Chicken Chili is a hearty, warming, and creamy dish that’s a delightful alternative to traditional beef chili. Made with tender shredded chicken, cannellini beans, corn, and a blend of flavorful spices, it’s perfectly comforting and easy to prepare in one pot, ideal for a simple yet delicious dinner.

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 & Beans

1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
2 (15 oz) cans cannellini beans

Vegetables & Protein

1 1/4 cups frozen or fresh corn
2 1/2 cups shredded cooked rotisserie or leftover chicken

Finishing Touches & Garnishes

1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips (optional, for serving)
Monterrey Jack cheese (optional, for serving)
Sliced avocado (optional, for serving)

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Instructions

Sauté onion and garlic: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté 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, and season with salt and black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and let simmer for 15 minutes to allow flavors to meld.
Prepare beans for thickening: Drain and rinse the cannellini beans. Reserve whole beans separately. Measure out 1 cup of beans and transfer them to a food processor along with 1/4 cup of the chili broth. Puree until nearly smooth to help thicken the soup.
Add cheese, corn, and beans: Stir Neufchatel cheese cubes into the soup along with the corn, whole beans, and pureed beans. Mix well and continue to simmer for 5 to 10 more minutes, allowing the cheese to melt and the soup to thicken.
Finish with chicken and garnish: Stir in shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve hot, garnished with additional cilantro, Monterrey Jack cheese, sliced avocado, and tortilla chips if desired.

Notes

This White Chicken Chili is hearty, creamy, and perfect for a comforting meal, especially in colder months.
Using rotisserie chicken makes the recipe quick and easy, but leftover cooked chicken works just as well.
Adjust the cayenne pepper amount to control the spiciness.
Serve with tortilla chips, cheese, and avocado for added texture and flavor.
Makes about 8 cups, serving 6 generous portions.

Nutrition

Serving Size: 1 cup
Calories: 383 kcal
Sugar: 5 g
Sodium: 525 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 8 g
Protein: 33 g
Cholesterol: 77 mg