Description
This creamy, flavorful White Chicken Chili combines tender shredded chicken with beans, corn, and a blend of spices for a comforting and hearty meal. Finished with cream cheese for richness and fresh lime and cilantro for brightness, this chili is perfect for a cozy dinner and can be customized with a variety of delicious 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 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 (Optional)
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté Aromatics: In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil and sauté diced onions until soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the chicken broth and add the diced green chiles, drained corn, and rinsed white beans. Stir in cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
- Simmer Chili: Bring the mixture to a boil, then reduce heat to medium-low and simmer gently for 15 minutes to allow the flavors to meld together.
- Puree a Portion: Remove 1 cup of the chili and puree it using a food processor or immersion blender until smooth. Return the pureed chili to the pot and stir well to thicken and cream the chili.
- Add Cream Cheese and Chicken: Stir in the cubed cream cheese and shredded cooked chicken. Simmer for 5 minutes, stirring occasionally until the cream cheese is fully dissolved and the chicken is warmed through.
- Finish with Lime and Cilantro: Add lime juice and chopped fresh cilantro to the chili and stir to combine. Let the chili simmer for a few more minutes to blend the flavors. The chili will thicken further upon standing.
- Serve and Garnish: Dish the chili into bowls and serve hot with your choice of toppings like sour cream, shredded cheese, tortilla strips, avocado slices, jalapenos, and extra cilantro.
Notes
- Use rotisserie or any cooked leftover chicken for convenience and speed. For raw chicken, slice thinly and poach it in the simmering chili until cooked and shreddable.
- Slow Cooker Option: Combine all ingredients except cream cheese and chicken in a 6 qt slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and cooked chicken during the last 15 minutes on HIGH, stirring until cream cheese melts.
- For thicker chili, puree a portion in the slow cooker method and stir back in.
- Add a dollop of sour cream before serving for extra creaminess and flavor.
- Increase heat with added poblanos, jalapenos, or ancho chili powder according to taste.
- Feel free to customize toppings such as tortilla strips, sliced avocados, shredded cheeses, and fresh herbs for a personal touch.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
