Description
This White Chicken Chili is a comforting and flavorful twist on traditional chili, featuring tender shredded chicken, creamy Neufchatel cheese, cannellini beans, and a blend of warm spices. Perfectly seasoned and easy to prepare on the stovetop, this chili balances mild heat with the freshness of lime and cilantro, served with optional toppings like Monterey Jack cheese, avocado slices, and crispy tortilla chips. A hearty meal ideal for cozy dinners or casual gatherings.
Ingredients
Base Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 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
Dairy and Vegetables
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes, softened
- 1 1/4 cup frozen or fresh corn
Beans and Chicken
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken
Finishing Touches & Serving
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips (optional, for serving)
- Monterey Jack cheese (optional, for serving)
- Sliced avocado (optional, for serving)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for about 4 minutes until translucent and fragrant. Add minced garlic and sauté for an additional 30 seconds, stirring constantly to prevent burning.
- Add Broth and Spices: Pour in the low-sodium chicken broth and add diced green chilies, cumin, paprika, dried oregano, ground coriander, 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 gently for 15 minutes to develop flavors.
- Prepare Beans: While the chili simmers, drain and rinse the cannellini beans using a fine mesh strainer. Reserve 1 cup of the beans and set aside the rest. Transfer the reserved beans to a food processor along with 1/4 cup of broth from the pot, and puree until nearly smooth to help thicken the chili.
- Combine and Simmer: Add the softened Neufchatel cheese, corn, whole beans, and the pureed beans into the pot. Stir well to incorporate all ingredients evenly, then continue to simmer for another 5 to 10 minutes, allowing the cheese to melt and the flavors to meld.
- Add Chicken and Finish: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat through until the chicken is warmed. Taste and adjust seasonings if needed. Serve the chili hot, garnished with additional cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips if desired for extra texture and flavor.
Notes
- Neufchatel cheese is a lower-fat alternative to cream cheese, but you can substitute with regular cream cheese if preferred.
- Using rotisserie chicken cuts down preparation time and adds great flavor, but leftover cooked chicken works equally well.
- For a thicker chili, blend more beans or reduce the broth slightly.
- If you prefer a spicier chili, increase the cayenne pepper or add a few dashes of hot sauce.
- Serve with fresh toppings like cilantro, avocado slices, and shredded cheese for an enhanced experience.
- Leftover chili can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup/Chili
- Method: Stovetop
- Cuisine: American