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White Chicken Chili Recipe

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4.2 from 1 review

This creamy and flavorful White Chicken Chili recipe combines tender shredded chicken, cannellini beans, green chilies, and Neufchatel cheese for a comforting yet light twist on traditional chili. Perfect for a cozy dinner, it’s packed with spices and fresh lime juice to brighten the dish, served best with tortilla chips, avocado slices, and melted Monterrey Jack cheese.

Ingredients

Base Ingredients

  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced

Broth & Spices

  • 2 (14.5 oz) cans low-sodium chicken broth
  • 1 (7 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper, to taste

Dairy

  • 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes

Vegetables & Beans

  • 1 1/4 cup frozen or fresh corn
  • 2 (15 oz) cans cannellini beans

Protein & Fresh Elements

  • 2 1/2 cups shredded cooked rotisserie or leftover chicken
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro, plus more for serving

Optional Garnishes

  • Tortilla chips or strips
  • Monterrey Jack cheese
  • Sliced avocado

Instructions

  1. Sauté onion and garlic: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant.
  2. Add broth and spices: Pour in the low-sodium chicken broth and diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Bring the mixture just to a boil, then reduce the heat to medium-low and let it simmer gently for 15 minutes to develop flavors.
  3. Prepare beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Measure out 1 cup of the beans and set the rest aside whole. Transfer this 1 cup of beans along with 1/4 cup of the broth from the pot into a food processor and puree until nearly smooth to add thickness to the chili.
  4. Add cheese, corn, and beans: Stir in the cubed Neufchatel cheese until partially melted and combined. Add the frozen or fresh corn, the whole cannellini beans, and the pureed beans back into the soup. Stir well and continue to simmer for another 5 to 10 minutes to meld the flavors and allow the cheese to integrate fully.
  5. Finish chili: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro just before serving. Adjust seasoning as needed.
  6. Serve: Ladle the chili into bowls and garnish with additional chopped cilantro, Monterrey Jack cheese, sliced avocado, and tortilla chips or strips if desired for extra texture and flavor.

Notes

  • Using Neufchatel cheese (light cream cheese) makes this chili creamy with less fat than traditional cream cheese.
  • You can substitute leftover cooked chicken or a rotisserie chicken for quick prep.
  • Adjust the cayenne pepper to control the heat level.
  • Pureeing some beans adds a wonderful creaminess without using heavy cream.
  • If you prefer a thicker chili, simmer it longer after adding cheese and beans.
  • This chili freezes well; store in airtight containers for up to 3 months.

Find it online: https://dishcooks.com/white-chicken-chili-recipe/