Description
A creamy and flavorful white chicken chili made with shredded chicken, beans, green chiles, corn, and a delicious blend of spices. This hearty chili is perfect for a cozy meal and is topped with fresh cilantro, sour cream, cheese, tortilla strips, avocado, and jalapenos for added texture and taste.
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 Onions and Garlic: In a large Dutch oven over medium-high heat, saute diced onions in 1 tablespoon of olive oil until they are soft and translucent. Add the minced garlic and saute for another 30 seconds, stirring to prevent burning.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth, then add the diced green chiles, drained corn, and rinsed white beans. Stir to combine.
- Season and Simmer: Season the mixture with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper. Bring the chili to a boil, then reduce the heat to medium-low and simmer for 15 minutes to allow the flavors to meld.
- Blend Portion for Creaminess: Remove 1 cup of the chili and puree it using a food processor or immersion blender until smooth. Return the blended chili to the pot and stir well to create a thicker, creamier texture.
- Add Cream Cheese and Chicken: Add the cubed softened cream cheese and shredded cooked chicken to the pot. Stir continuously until the cream cheese fully dissolves and the chicken is heated through. Simmer for an additional 5 minutes.
- Finish with Lime and Cilantro: Stir in the lime juice and chopped fresh cilantro. Let the chili simmer for a few more minutes; it will thicken further as it stands.
- Serve with Toppings: Ladle the chili into bowls and serve hot with your choice of fresh cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos for garnish and added flavor.
Notes
- Use rotisserie chicken or leftover cooked chicken for convenience and great flavor.
- For a spicier chili, increase the amount of cayenne pepper or add more jalapenos as a topping.
- To make this recipe dairy-free, substitute cream cheese with a vegan cream cheese alternative or omit it if preferred.
- Low-sodium chicken broth helps control the salt content, but always adjust seasoning to taste at the end.
- Pureeing part of the chili creates a creamy texture without the need for heavy cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
