Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken, white beans, green chiles, and a blend of spices, enriched with cream cheese for a smooth texture. Perfect for a comforting meal served hot with customizable toppings like sour cream, cheese, and avocado.
Ingredients
Scale
Base
- 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
Spices
- 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
Other Ingredients
- 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 (Optional)
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté onion and garlic: In a large Dutch oven over medium-high heat, sauté diced onions in 1 tablespoon of olive oil until soft, about 5-7 minutes. Add minced garlic and sauté for another 30 seconds until fragrant.
- Add liquids and vegetables: Pour in the low-sodium chicken broth. Add 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, and salt and pepper to taste. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to allow flavors to meld.
- Blend for creaminess: Remove 1 cup of the chili mixture and puree it in a food processor or blend with an immersion blender until smooth. Return the blended portion to the pot and stir thoroughly to create a thicker, creamier chili.
- Add cream cheese and chicken: Stir in the softened, cubed cream cheese along with the shredded cooked chicken. Continue to simmer for 5 minutes, stirring occasionally, until the cream cheese fully dissolves and the chicken is warmed through.
- Finish with lime and cilantro: Add lime juice and chopped fresh cilantro. Stir well and simmer for a few more minutes. The chili will thicken further as it stands.
- Serve and garnish: Ladle the chili into bowls and serve hot topped with your choice of fresh cilantro, sour cream, shredded cheese, tortilla strips, sliced avocados, or jalapenos.
Notes
- Use rotisserie chicken for convenience or any leftover cooked chicken. If using raw chicken, poach in the chili while it simmers until fully cooked, then shred.
- For a slow cooker version, cook all ingredients except cream cheese and chicken on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and cooked chicken towards the end and cook until cream cheese melts.
- To thicken chili further, blend a cup of the chili and stir it back in.
- Add a dollop of sour cream before serving to enhance flavor.
- To increase heat, add poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings to your preference including tortilla strips, sliced avocado, shredded cheese, fresh cilantro, or jalapenos.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 75 mg
