Description
This creamy and flavorful white chicken chili is made with tender chicken, beans, and spices, perfect for a comforting meal any time of year.
Ingredients
Scale
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- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 can (7 oz) diced green chilies
- 1 1/2 teaspoons cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 package (8 oz) Neufchâtel cheese (light cream cheese), cubed
- 1 1/4 cups frozen or fresh corn
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped (plus more for serving)
Optional Toppings:
- Monterey Jack cheese, shredded
- Sliced avocado
- Tortilla chips or strips
Instructions
- In a large pot over medium-high heat, add olive oil. Sauté the diced onion for about 4 minutes until softened.
- Add minced garlic and sauté for another 30 seconds.
- Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- While the soup simmers, puree 1 cup of cannellini beans with 1/4 cup of broth from the pot in a food processor until smooth.
- Add the Neufchâtel cheese, corn, whole beans, and pureed beans to the pot. Stir well and simmer for an additional 5-10 minutes until the cheese melts and the soup thickens.
- Stir in the shredded chicken, fresh lime juice, and cilantro. Adjust seasoning with salt and pepper to taste.
- Serve the chili hot, topped with Monterey Jack cheese, additional cilantro, avocado slices, and tortilla chips if desired.
Notes
This chili is creamy and full of flavor, and it’s perfect for making ahead of time. The leftovers taste even better the next day!
- Prep Time: 10 mins
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg