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White Chicken Chili Recipe

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3.9 from 6 reviews

This creamy white chicken chili is a comforting and flavorful dish perfect for any day. Made with tender shredded chicken, white beans, corn, green chiles, and a blend of aromatic spices, it offers a mild heat balanced by the creaminess of cream cheese. Pureeing part of the chili adds a luscious texture, while fresh lime juice and cilantro brighten the flavors. Serve it with your favorite toppings like sour cream, cheese, tortilla strips, and avocado for a delicious and hearty meal.

Ingredients

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

  1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté until soft, about 4-5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Liquids and Veggies: Pour in the low-sodium chicken broth, then add the diced green chiles, drained corn, and rinsed white beans. Stir well to combine.
  3. Season the Chili: Add the cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and salt and pepper to taste. Mix thoroughly to evenly distribute the spices.
  4. Simmer: Bring the chili to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to allow the flavors to meld.
  5. Puree Part of the Chili: Remove about 1 cup of the chili and puree it in a blender or use an immersion blender until smooth. Return the blended mixture to the pot and stir to combine for a thicker, creamier texture.
  6. Add Cream Cheese and Chicken: Stir in the cubed softened cream cheese and shredded cooked chicken. Continue to simmer for 5 minutes until the cream cheese is fully melted and the chicken is heated through.
  7. Finish with Fresh Ingredients: Stir in the lime juice and chopped cilantro. Simmer for a few more minutes. Note that the chili will thicken further as it stands.
  8. Serve: Dish the chili into bowls and top with your choice of fresh chopped cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos for extra flavor and texture.

Notes

  • For a thicker chili, puree more beans or corn if desired.
  • Adjust cayenne pepper to your preferred heat level or omit for milder flavor.
  • Using rotisserie chicken saves time, but leftover cooked chicken works great too.
  • Toppings are optional but add great texture and flavor contrast.
  • This chili reheats well and can be stored in the refrigerator for up to 3 days.

Find it online: https://yumntasty.com/white-chicken-chili-recipe/