Description
This creamy white chicken chili combines shredded chicken, white beans, corn, and green chiles in a rich broth flavored with cumin, chili powder, and other spices. Cream cheese adds a velvety texture, while fresh lime juice and cilantro brighten the flavors. Garnish with sour cream, cheese, tortilla strips, avocado, and jalapenos for a satisfying and flavorful meal.
Ingredients
Scale
Main Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups
- 2 (4 oz.) cans diced green chiles
- 1 (15 oz.) can whole kernel corn, drained
- 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Toppings
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté onions and garlic: In a large Dutch oven over medium-high heat, sauté diced onions in 1 tablespoon of olive oil until soft and translucent. Add minced garlic and sauté for another 30 seconds until fragrant.
- Add broth and vegetables: Pour in the chicken broth and add the diced green chiles, drained corn, and rinsed white beans. Season with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
- Simmer the chili: Bring the mixture to a boil, then reduce heat to medium-low and let simmer for 15 minutes to allow flavors to meld together.
- Puree for creaminess: Remove 1 cup of the chili mixture and puree it using a food processor or immersion blender until smooth and creamy. Return the blended portion to the pot and stir well to combine.
- Add cream cheese and chicken: Add the softened, cubed cream cheese and shredded chicken to the chili. Stir continuously until the cream cheese fully dissolves and the chicken is warmed through, about 5 minutes.
- Finish with lime and cilantro: Stir in fresh lime juice and chopped cilantro. Simmer for a few more minutes to blend the flavors, then remove from heat.
- Serve with toppings: Ladle the chili into bowls and garnish with fresh chopped cilantro, a dollop of sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos as desired.
- Enjoy: Serve hot and enjoy the rich, creamy, and flavorful white chicken chili.
Notes
- You can substitute rotisserie chicken with cooked shredded chicken breast for convenience.
- If you prefer less heat, omit or reduce the cayenne pepper and jalapenos.
- For a thicker chili, blend more of the chili mixture before adding cream cheese.
- This chili thickens further upon standing, so adjust consistency with extra broth if reheating.
- Use full-fat cream cheese for best creaminess or a lower-fat alternative if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 70 mg
