Description
A creamy and flavorful white chicken chili made with tender chicken, cannellini beans, green chilies, and a blend of warming spices. This comforting dish is enriched with light Neufchatel cheese for a smooth texture and freshened up with lime juice and cilantro. Perfect for a satisfying dinner served with optional toppings like Monterrey Jack cheese, avocado, and tortilla chips.
Ingredients
Scale
Base Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
Broth and Spices
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 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
Beans and Cheese
- 2 (15 oz) cans cannellini beans
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
Chicken and Garnishes
- 2 1/2 cups shredded cooked rotisserie or left-over chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)
Instructions
- Saute aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
- Add broth and spices: Pour in chicken broth, add diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to meld flavors.
- Prepare beans: Drain and rinse the cannellini beans using a fine mesh strainer. Set aside the whole beans. Measure out 1 cup of the beans and transfer them to a food processor along with 1/4 cup of the soup broth, then puree until nearly smooth to add creaminess.
- Combine cheese, corn, and beans: Stir Neufchatel cheese cubes into the soup along with the corn, whole beans, and pureed beans. Mix thoroughly and simmer for an additional 5 to 10 minutes until the cheese is melted and the soup is creamy.
- Add chicken and fresh ingredients: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat through and adjust seasoning if needed. Serve hot topped with additional cilantro, Monterrey Jack cheese, sliced avocado, and tortilla chips if desired.
Notes
- If you do not have a food processor, you can omit pureeing the beans; the chili will still be delicious but slightly less creamy.
- This white chicken chili freezes well; store it in an airtight container for up to 3 months.
- Use rotisserie chicken for convenience or leftover cooked chicken to reduce preparation time.
- Adjust cayenne pepper amount to control the heat level.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 55 mg
