Description
A flavorful and creamy White Chicken Chili made with tender shredded chicken, white beans, green chiles, and a blend of spices, topped with your choice of fresh garnishes for a comforting 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, heat 1 tablespoon of olive oil. Add diced onions and sauté until soft, about 5 minutes. Add minced garlic and continue to sauté for another 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth and add diced green chiles, drained corn, and white beans. Stir to combine all ingredients.
- Season the Chili: Add cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste. Stir well to distribute the spices evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer uncovered for 15 minutes to allow flavors to meld together.
- Puree Part of the Chili: Remove 1 cup of the chili and puree it in a food processor or blend with an immersion blender until smooth. Return the blended portion back to the pot and stir thoroughly for a thicker, creamier texture.
- Add Cream Cheese and Chicken: Add the cubed cream cheese and shredded cooked chicken to the chili. Stir well to help the cream cheese melt and incorporate fully. Simmer for an additional 5 minutes until the chicken is warmed through and cream cheese is melted.
- Finish with Lime and Cilantro: Stir in lime juice and chopped fresh cilantro. Let the chili simmer for a few more minutes to combine flavors and thicken slightly.
- Serve and Garnish: Dish the chili into bowls and serve hot. Top with your choice of fresh cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and jalapenos for added flavor and texture.
Notes
- Use rotisserie chicken for convenience or any cooked leftover chicken. For raw chicken, halve it and poach in the chili while simmering until fully cooked and easy to shred.
- Slow cooker option: Add all ingredients except chicken and cream cheese to a 6-quart slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add chicken and cream cheese near the end and cook on HIGH for 15 minutes until cheese melts.
- For thicker chili, puree a cup and stir back in after slow cooking.
- Add more flavor by topping with sour cream.
- Increase heat by adding poblano peppers, jalapenos, or ancho chili powder.
- Customize with toppings like tortilla strips, avocado, shredded cheese, cilantro, or jalapenos to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 75 mg
