Description
A creamy, flavorful White Chicken Chili made with tender shredded chicken, white beans, green chiles, and a blend of spices. This hearty chili is thickened with cream cheese and finished with fresh lime and cilantro. Perfect for a comforting dinner, served with customizable toppings.
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 the diced onions in 1 tablespoon of olive oil until they become soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth, then add the diced green chiles, drained corn, and rinsed white beans. Stir to combine all ingredients.
- Season and Simmer: Season the chili with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and black pepper to taste. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes to allow the flavors to meld.
- Puree Part of Chili for Creaminess: Remove 1 cup of the chili mixture and puree it using a food processor or an immersion blender. Return the blended chili to the pot and stir well to create a thicker, creamier texture.
- Add Cream Cheese and Chicken: Stir in the cubed softened cream cheese and shredded cooked chicken. Continue simmering for 5 minutes until the cream cheese melts completely and the chicken is warmed through.
- Finish with Lime and Cilantro: Stir in the lime juice and chopped fresh cilantro. Let the chili simmer for a few more minutes to blend the flavors further. The chili will thicken more as it stands.
- Serve with Toppings: Dish the hot chili into bowls and serve with your choice of fresh chopped cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos.
Notes
- Use rotisserie chicken for convenience or substitute any cooked leftover chicken. Raw chicken can be poached in the chili during simmering until fully cooked, then shredded.
- Slow cooker option: Combine all ingredients except cream cheese and cooked chicken in a 6-quart slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and cooked chicken near the end and cook on HIGH for 15 minutes until cream cheese melts smoothly.
- For extra creaminess, puree a cup of chili before adding cream cheese as described in the instructions.
- Enhance the heat by adding poblano peppers, jalapenos, or ancho chili powder according to taste.
- Customize your bowl with toppings such as tortilla strips, sliced avocado, shredded cheese, cilantro, and jalapenos to suit your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 60 mg
