Irresistible White Chicken Chili
A creamy, hearty chili made with shredded chicken, white beans, and warming spices. Perfect for chilly nights and weeknight dinners.
Equipment
- - Large soup pot
- Ladle
- - Food processor (or immersion blender)
Ingredients
- - 1 tbsp olive oil
- - 1 small yellow onion diced
- - 2 cloves garlic minced
- - 2 14.5 oz cans low-sodium chicken broth
- - 1 7 oz can diced green chilies
- - 1½ tsp cumin
- - ½ tsp paprika
- - ½ tsp dried oregano
- - ½ tsp ground coriander
- - ¼ tsp cayenne pepper optional
- - Salt and pepper to taste
- - 1 8 oz pkg Neufchâtel cheese, cubed
- - 2 15 oz cans cannellini beans, rinsed
- - 1¼ cups frozen corn
- - 2½ cups shredded rotisserie chicken
- - 1 tbsp fresh lime juice
- - 2 tbsp chopped fresh cilantro
- **Optional Toppings**:
- - Monterey Jack cheese
- - Avocado slices
- - Cilantro
- - Tortilla chips or strips
Instructions
- Heat oil in pot. Sauté onion 4 minutes. Add garlic and cook 30 seconds.
- Add broth, chilies, and spices. Simmer 15 minutes.
- Puree 1 cup beans with ¼ cup broth.
- Stir in cream cheese, corn, whole and pureed beans. Simmer 10 minutes.
- Add chicken, lime juice, and cilantro. Serve with toppings.
Notes
- For spicier chili, use hot green chilies or more cayenne
- Use plant-based cream cheese to make it dairy-free
- Use plant-based cream cheese to make it dairy-free