Description
This White Chicken Chili recipe is a flavorful and creamy twist on traditional chili, featuring tender shredded chicken, white beans, corn, and green chiles simmered with aromatic spices and cream cheese for a rich texture. Perfect for a cozy dinner, it can be customized with toppings like sour cream, cheese, and avocado.
Ingredients
Scale
Main Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 7 cups low-sodium chicken broth (2 cans, 14 oz. each)
- 8 oz. diced green chiles (2 cans, 4 oz. each)
- 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 chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon 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
Toppings
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté Aromatics. In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil and sauté the diced onions until they become soft and translucent. Then add the minced garlic and sauté for another 30 seconds to release its aroma.
- Add Broth and Vegetables. Pour in the chicken broth, then add the diced green chiles, drained corn, and rinsed white beans to the pot. Season with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and black pepper to taste.
- Simmer to Develop Flavor. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld together.
- Puree Portion for Creaminess. Remove 1 cup of the chili and puree it in a food processor or with an immersion blender until smooth and creamy. Return the blended chili to the pot and stir well to combine.
- Add Cream Cheese and Chicken. Stir in the cubed cream cheese and shredded cooked chicken until the cream cheese fully melts and incorporates into the chili. Let it simmer for another 5 minutes to warm the chicken through.
- Finish with Fresh Ingredients. Stir in the lime juice and freshly chopped cilantro. Allow the chili to simmer for a few more minutes; the chili will thicken further as it stands.
- Serve and Garnish. Ladle the chili into bowls and top with your choice of fresh chopped cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos. Serve hot and enjoy!
Notes
- Rotisserie chicken is recommended for convenience, but any cooked leftover chicken or shredded cooked chicken works well.
- For raw chicken, poach the chicken in the chili while it simmers until fully cooked and shred before adding cream cheese.
- Slow cooker method: add all ingredients except cooked chicken and cream cheese to a 6 qt. slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and chicken near the end and cook on HIGH for 15 minutes until melted.
- For a thicker chili, puree one cup of the chili and stir it back in.
- Enhance flavor by adding a dollop of sour cream before serving.
- Increase heat using poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings such as tortilla strips, avocado, cheese, cilantro, or jalapenos to your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 65 mg
