Description
A comforting and creamy White Chicken Chili combining tender shredded chicken, white beans, and green chiles in a spiced broth with cream cheese for richness. Perfect for a hearty and flavorful meal served with customizable toppings.
Ingredients
Scale
Main Ingredients
- 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 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 soft and translucent. Add minced garlic and continue to sauté for another 30 seconds until fragrant.
- Add Broth and Ingredients: Pour in the low-sodium chicken broth. Add diced green chiles, drained corn, and rinsed white beans to the pot. Season the mixture with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and salt and pepper to taste.
- Simmer to Marry Flavors: Bring the chili to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes to allow the flavors to meld together.
- Puree for Creaminess: Remove approximately 1 cup of the chili liquid and ingredients, then puree it using a food processor or immersion blender until smooth. Return this blended portion to the pot and stir to combine, thickening the chili and adding creaminess.
- Add Cream Cheese and Chicken: Stir in the softened, cubed cream cheese and shredded cooked chicken into the chili. Continue to simmer for 5 minutes, stirring occasionally until the cream cheese has fully melted and the chicken is warmed through.
- Finish with Lime and Cilantro: Stir in fresh lime juice and chopped cilantro. Let the chili simmer for a few more minutes to blend the flavors. The chili will thicken slightly as it stands.
- Serve with Toppings: Ladle the hot chili into bowls and garnish with your choice of fresh cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and jalapenos for added texture and flavor.
Notes
- Rotisserie chicken is used for convenience but any cooked leftover chicken can be substituted.
- If using raw chicken, slice it thinly and poach it directly in the chili while simmering until fully cooked and easy to shred.
- For a slow cooker method, combine all ingredients except cream cheese and cooked chicken; 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 an additional 15 minutes.
- Puree a cup of chili for a thicker, creamier texture before adding chicken and cream cheese.
- Add a dollop of sour cream before serving for a richer flavor.
- Increase heat by adding poblano peppers, jalapenos, or ancho chili powder as desired.
- Customize the bowl with toppings like tortilla strips, sliced avocado, shredded cheese, cilantro, or jalapenos to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
