Description
This White Chicken Chili is a hearty, warming, and creamy dish that serves as a delicious alternative to traditional beef chili. Made with tender shredded chicken, cannellini beans, tender corn, and a blend of spices, it delivers comforting flavors with a slight kick of heat. Neufchatel cheese adds creaminess without heaviness, while fresh lime juice and cilantro brighten up the dish. Perfect for family dinners or meal prep, it’s simple to prepare and packed with protein and fiber.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, finely minced
- 1 1/4 cup frozen or fresh corn
- 2 tbsp chopped fresh cilantro, plus more for serving
- 1 tbsp fresh lime juice
Liquids and Canned Goods
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 2 (15 oz) cans cannellini beans
Spices and Seasonings
- 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 and Protein
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Cooking Oil
- 1 tbsp olive oil
Optional Toppings
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
Instructions
- Sauté onions and garlic: Heat the olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until they begin to soften. Then add the minced garlic and continue sautéing for 30 seconds until fragrant, being careful not to burn the garlic.
- Add broth and spices: Pour in the chicken broth and add the diced green chilies. Stir in the cumin, paprika, dried oregano, ground coriander, cayenne pepper, and season the mixture with salt and freshly ground black pepper to taste. Bring the mixture just to a boil.
- Simmer the chili: Reduce the heat to medium-low and let the chili simmer gently for 15 minutes to allow the flavors to meld together.
- Prepare the beans: While the chili simmers, drain and rinse the cannellini beans. Measure out 1 cup of beans and set aside the rest. Transfer the 1 cup beans to a food processor along with 1/4 cup of the chili broth. Puree until nearly smooth to help thicken the chili.
- Add cheese, corn, and beans: Stir the Neufchatel cheese cubes into the pot until melted and well combined. Add the corn, the whole reserved beans, and the pureed beans. Stir everything together and continue to simmer for another 5 to 10 minutes so the flavors fully incorporate and the chili thickens slightly.
- Finish with chicken and fresh ingredients: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro just before serving. Heat through until the chicken is warmed.
- Serve and garnish: Ladle the chili into bowls and top with optional Monterrey Jack cheese, additional chopped cilantro, sliced avocado, and tortilla chips or strips if desired for added texture and flavor.
Notes
- This White Chicken Chili is a creamy and comforting alternative to traditional beef chili, perfect for chilly days or as a satisfying meal any time.
- The chili makes about 8 cups and yields 6 generous servings.
- Using rotisserie chicken speeds up preparation and adds great flavor, but any cooked chicken works well.
- Adjust cayenne pepper to your preferred heat level or omit if sensitive to spice.
- Neufchatel cheese adds creaminess with less fat than regular cream cheese but can be substituted if unavailable.
- Garnish with your favorite toppings like avocado and tortilla chips to personalize each bowl.
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
