Description
This creamy white chicken chili is a comforting and flavorful dish made with tender shredded chicken, white beans, corn, and green chiles, all simmered in a spiced broth with cream cheese for a rich texture. It's perfect for a cozy dinner and can be customized with fresh toppings like avocado, jalapenos, and cheese.
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
Optional 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 an additional 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth, then add diced green chiles, drained corn, and rinsed white beans. Stir to combine all ingredients.
- Season and Simmer: Add cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld together.
- Puree Part of the Chili: Remove 1 cup of the chili and puree it in a food processor or use an immersion blender for a thicker, creamier texture. Return the blended chili to the pot and stir well to combine.
- Add Cream Cheese and Chicken: Stir in the softened cream cheese cubes and shredded cooked chicken. Continue stirring until the cream cheese fully dissolves into the chili. Simmer for 5 more minutes to warm the chicken through.
- Finish with Lime and Cilantro: Add lime juice and chopped fresh cilantro, stirring to mix them into the chili. Let it simmer a few more minutes; the chili will thicken further as it stands.
- Serve: Dish the chili hot into bowls and serve with your choice of optional toppings such as sour cream, shredded cheese, chopped cilantro, tortilla strips, sliced avocado, and jalapenos. Enjoy your hearty, creamy white chicken chili!
Notes
- Using rotisserie chicken makes this recipe quick and easy, but leftover cooked chicken works great too.
- For added heat, increase the cayenne pepper or add extra jalapenos as a topping.
- You can substitute cream cheese with a mix of cream and shredded cheese for variation in creaminess.
- Make sure to rinse canned beans to reduce sodium content.
- This chili thickens as it cools; if it becomes too thick, stir in a little extra chicken broth when reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
