Description
This creamy and flavorful White Chicken Chili recipe combines tender shredded chicken, cannellini beans, and a blend of spices simmered in a savory broth enriched with Neufchatel cheese. Perfectly balanced with a hint of heat from green chilies and cayenne, it is a comforting meal served with fresh lime, cilantro, and optional toppings like tortilla chips, avocado, and Monterrey Jack cheese.
Ingredients
Chili Base
- 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
Cheese and Beans
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes, softened
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
Protein and Garnishes
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips (optional, for serving)
- Monterrey 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 the diced onion and sauté for 4 minutes until soft. Add the finely minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Liquids and Spices: Stir in chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer gently for 15 minutes to allow the flavors to meld.
- Prepare Beans: While simmering, drain and rinse the cannellini beans thoroughly. Measure out 1 cup of beans and set aside. Transfer the measured beans to a food processor along with 1/4 cup of the chili broth and puree until nearly smooth. Keep the remaining whole beans for later use.
- Add Cheese, Corn, and Beans: Incorporate the softened Neufchatel cheese cubes into the soup, stirring well to blend. Add the corn, the reserved whole beans, and the pureed beans into the pot. Allow the chili to simmer for another 5 to 10 minutes until heated through and slightly thickened.
- Finish and Serve: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Taste and adjust seasoning if needed. Serve piping hot garnished with extra cilantro, and optionally accompanied by Monterrey Jack cheese, sliced avocado, and tortilla chips for added texture and flavor.
Notes
- Neufchatel cheese is a lighter alternative to cream cheese and adds creaminess without excess fat.
- Using rotisserie or leftover chicken saves time and adds great flavor.
- Pureeing some beans creates a thicker, creamier texture while keeping chunks of bean for bite.
- Adjust cayenne pepper to control heat level per preference.
- For vegetarian option, omit chicken and use vegetable broth, but note cheese and beans are still included.
