Description
A comforting white chicken chili featuring tender chicken, hearty beans, and a creamy texture with zesty spices.
Ingredients
Scale
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (14 oz.) cans low-sodium chicken broth (about 3.5 cups)
- 2 (4 oz.) cans diced green chiles
- 1 (15 oz.) can whole kernel corn, drained
- 2 (15 oz.) cans white beans (cannellini or great northern beans), drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon EACH: chili powder, oregano, paprika, ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.)
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- Fresh chopped cilantro (for garnish)
- A dollop of sour cream (optional)
- Monterrey Jack or Pepper Jack cheese, shredded (optional)
- Tortilla strips (optional)
- Sliced avocados (optional)
- Sliced jalapeños (optional)
Instructions
- In a large Dutch oven over medium-high heat, add 1 tablespoon of olive oil.
- Sauté the diced onions until soft, approximately 5 minutes.
- Add in the minced garlic, cooking for another 30 seconds until fragrant.
- Pour in the chicken broth and mix in the diced green chiles, corn, and rinsed beans.
- Season the mixture with cumin, chili powder, oregano, paprika, coriander, cayenne, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes.
- For a thicker chili, remove 1 cup of the chili and use an immersion blender or food processor to puree it. Return the blended chili to the pot.
- Stir in the cubed cream cheese and shredded chicken, mixing until fully incorporated. Simmer for an additional 5 minutes until heated through.
- Add the lime juice and cilantro, stirring well. Let the chili sit for a few minutes to thicken.
- Serve hot with your choice of toppings.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: white chicken chili, creamy chili, quick meal, comfort food, healthy chili