Description
This creamy white chicken chili features tender shredded chicken, hearty white beans, sweet corn, and a blend of flavorful spices. Made with cream cheese for a luscious texture and garnished with fresh cilantro, sour cream, cheese, and tortilla strips, this comforting dish is perfect for a satisfying meal.
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 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
- 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
- Fresh chopped cilantro
- 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. Add diced onions and sauté until soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth. Stir in the diced green chiles, drained corn, and rinsed white beans. Season the mixture with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
- Simmer to Develop Flavors: Bring the chili to a boil, then reduce the heat to medium-low. Let it simmer for 15 minutes, allowing the flavors to meld together.
- Blend to Thicken: Remove 1 cup of the chili from the pot. Puree it using a food processor or immersion blender until smooth and creamy. Return this blended portion back into the pot and stir thoroughly to combine.
- Add Cream Cheese and Chicken: Stir in the cubed cream cheese and shredded cooked chicken. Continue stirring over low heat until the cream cheese has fully melted and integrated into the chili. Simmer an additional 5 minutes to warm the chicken through.
- Finish with Lime and Cilantro: Add fresh lime juice and chopped cilantro to the chili. Stir well and simmer for a few more minutes. The chili will thicken further as it stands.
- Serve with Toppings: Ladle the chili into bowls and garnish with fresh cilantro, a dollop of sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and jalapenos as desired. Serve hot and enjoy!
Notes
- For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative or coconut cream.
- If you prefer a spicier chili, add extra jalapenos or increase the cayenne pepper amount.
- Using rotisserie chicken saves time, but you can also use leftover roasted or grilled chicken.
- Leftovers store well in the fridge for up to 4 days and taste even better the next day.
- Feel free to add additional vegetables like bell peppers or diced tomatoes for added texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
