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Easy White Chicken Chili Recipe

Easy White Chicken Chili Recipe
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★★★★★

5 from 23 reviews

This Easy White Chicken Chili is a creamy, flavorful twist on the classic chili, featuring tender chicken, white beans, corn, and a blend of spices. It’s a comforting, hearty dish perfect for any day of the week, finished with fresh lime juice and cilantro for a bright, fresh flavor.

Ingredients

Scale

Main Ingredients

  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 cans (14.5 oz each) low-sodium chicken broth
  • 1 can (7 oz) diced green chilies
  • 1.5 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp ground coriander
  • 0.25 tsp cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1 pkg (8 oz) Neufchatel cheese, cut into small cubes
  • 1.25 cups frozen or fresh corn
  • 2 cans (15 oz each) cannellini beans
  • 2.5 cups shredded cooked rotisserie or leftover chicken
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro, plus more for serving

Optional Toppings

  • Tortilla chips or strips
  • Monterrey Jack cheese
  • Sliced avocado

Instructions

  1. Sauté Onion and Garlic: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
  2. Add Broth and Spices: Pour in the chicken broth, then add the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and 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 gently for 15 minutes to develop flavors.
  3. Prepare Beans: Meanwhile, drain and rinse the cannellini beans thoroughly using a fine mesh strainer or colander. Measure out 1 cup of the beans separately. Set aside the remaining whole beans. Transfer the measured 1 cup of beans along with 1/4 cup of broth from the soup to a food processor, and puree until nearly smooth but still a little textured.
  4. Add Cheese, Corn, and Beans: Stir the cubed Neufchatel cheese into the soup until it begins to melt. Add the frozen or fresh corn, the whole reserved beans, and the pureed beans. Mix well and continue to simmer the chili for another 5 to 10 minutes to harmonize the flavors.
  5. Finish and Serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat through just until the chicken is warmed. Serve the chili hot, garnished with additional cilantro, Monterrey Jack cheese, avocado slices, and tortilla chips if desired for added texture and flavor.

Notes

  • Neufchatel cheese is used instead of cream cheese for a lighter, creamy texture with less fat.
  • If you prefer more heat, increase the cayenne pepper slightly or add fresh chopped jalapeños.
  • Use rotisserie chicken for convenience and extra flavor, or any cooked leftover chicken you have.
  • Leftovers store well in the refrigerator for up to 3 days or freeze for up to 2 months.
  • For a richer chili, substitute half of the chicken broth with low-fat cream or milk.

Nutrition

Keywords: white chicken chili, easy chicken chili, healthy chili, creamy chili, winter soup, chicken recipe

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