White Chicken Chili
A creamy, comforting chili featuring tender chicken, beans, and subtle spices, perfect for a cozy meal.
Equipment
- Large Pot
- Blender or Food Processor
- Wooden Spoon
Ingredients
- 1 small yellow onion diced
- 1 Tbsp. olive oil
- 2 cloves garlic finely minced
- 2 cans low-sodium chicken broth 14.5 oz each
- 1 can diced green chilies 7 oz
- 1½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. dried oregano
- ½ tsp. ground coriander
- ¼ tsp. cayenne pepper
- Salt and pepper to taste
- 1 package Neufchatel cheese 8 oz, cut into small cubes
- 1¼ cups corn fresh or frozen
- 2 cans cannellini beans 15 oz each
- 2½ cups shredded cooked chicken rotisserie or leftover
- 1 Tbsp. fresh lime juice
- 2 Tbsp. chopped fresh cilantro plus more for serving
- Optional toppings tortilla chips or strips, shredded Monterrey Jack cheese, avocado slices
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 minced garlic and cook for an additional 30 seconds.
- Stir in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to taste.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 15 minutes.
- Drain and rinse the cannellini beans. Set aside 1 cup for pureeing.
- Blend the reserved cup of beans with ¼ cup of broth until nearly smooth, then return to the pot.
- Stir in the Neufchatel cheese, corn, whole beans, and pureed beans. Let simmer for another 5-10 minutes.
- Finally, stir in the shredded chicken, lime juice, and chopped cilantro. Serve hot with desired toppings.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.