Description

Indulge in the comforting warmth of this creamy White Chicken Chili, a delightful twist on traditional chili that’s sure to become a family favorite. Packed with tender shredded chicken, flavorful spices, and a touch of Neufchatel cheese for creaminess, this dish is perfect for cozy dinners or gatherings. In just under an hour, you can enjoy a hearty meal that not only satisfies your taste buds but also nourishes your body with healthy ingredients like beans and chicken. Customize it with your favorite toppings such as avocado, cheese, or tortilla chips for added texture and flavor. Whether you’re hosting friends or enjoying a quiet night in, this recipe guarantees a delicious experience every time.

Ingredients

Scale

1 small yellow onion, diced
1 tablespoon olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 ½ teaspoons cumin
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
1 ¼ cups frozen or fresh corn
2 (15 oz) cans cannellini beans, drained and rinsed
2 ½ cups shredded cooked rotisserie or leftover chicken
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro, plus more for serving
Tortilla chips or strips (optional)
Monterey Jack cheese (optional)
Sliced avocado (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Add the garlic and sauté for an additional 30 seconds until fragrant.
Stir in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, along with 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.
While the soup is simmering, drain and rinse the cannellini beans. Measure out 1 cup of beans; set the rest aside. Puree the measured beans with ¼ cup of broth from the soup in a food processor until smooth. If you don’t have a food processor, you can skip this step; however, it will make the soup less creamy.
Stir in the Neufchatel cheese cubes, corn, whole beans, and pureed beans into the pot. Stir until the cheese melts completely and all ingredients are well combined. Simmer for an additional 5–10 minutes.
Fold in the shredded chicken along with lime juice and chopped cilantro. Taste your chili and adjust seasoning as needed.
Serve your warm chili hot with optional toppings like Monterey Jack cheese, sliced avocado, cilantro, and tortilla chips on top.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 380
Sugar: 3g
Sodium: 850mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 30g
Cholesterol: 90mg