Description
This creamy white chicken chili is a comforting and hearty dish made with shredded chicken, white beans, corn, and green chiles, flavored with a blend of spices and finished with cream cheese for a rich, velvety texture. Perfect for a cozy dinner, it’s easy to prepare and customizable with your favorite 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 tablespoon lime juice
- 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
Seasonings
- 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
Dairy and Toppings
- 8 oz. cream cheese, softened and cubed
- Fresh chopped cilantro, about 1 tablespoon plus extra for garnish
- 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, heat 1 tablespoon of olive oil and sauté the diced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth and add the diced green chiles, drained corn, and drained and rinsed white beans to the pot.
- Season the Chili: Stir in cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and black pepper to taste. Mix well to combine all the seasonings.
- Simmer the Chili: Bring the mixture 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: Carefully remove 1 cup of the chili from the pot and puree it using a food processor or immersion blender until smooth. Return the blended chili back to the pot and stir to create a thicker, creamier consistency.
- Add Cream Cheese and Chicken: Add the cubed cream cheese and shredded chicken to the pot. Stir continuously until the cream cheese has fully melted and incorporated, and the chicken is warmed through, simmering for about 5 minutes.
- Finish with Lime and Cilantro: Stir in the fresh lime juice and chopped cilantro. Allow the chili to 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 toppings such as additional chopped cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos.
Notes
- Use rotisserie chicken for convenience or cook and shred your own chicken breasts or thighs.
- If you prefer a spicier chili, add more cayenne pepper or jalapenos.
- You can substitute cream cheese with sour cream or Greek yogurt for a slightly different texture.
- This chili thickens as it cools; add extra broth or water if it becomes too thick when reheating.
- For a dairy-free version, omit cream cheese and use a non-dairy cream or coconut milk.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
