Description
This White Chicken Chili is a creamy, flavorful dish made with shredded chicken, white beans, corn, and green chilies, seasoned with cumin and chili powder. It’s perfect for a cozy meal and can be customized with various toppings like avocado, cheese, and jalapenos.
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 Onion and Garlic: In a large Dutch oven over medium-high heat, sauté the diced onion in 1 tablespoon of olive oil until soft. Then add the minced garlic and sauté for another 30 seconds to release its aroma.
- Add Broth and Vegetables: Pour in the low-sodium chicken broth, then add the diced green chiles, drained corn, and rinsed white beans. Stir to combine the ingredients.
- Season the Chili: Add the cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper. Stir well to distribute the spices evenly throughout the chili.
- Simmer: Bring the mixture to a boil, then reduce heat to medium-low and let it simmer uncovered for 15 minutes to allow the flavors to meld together.
- Puree Chili for Creaminess: Remove 1 cup of the chili and puree it in a food processor or blend with an immersion blender until smooth. Return the pureed mixture to the pot and stir well to thicken and add creaminess.
- Add Cream Cheese and Chicken: Stir in the cubed cream cheese and shredded cooked chicken. Continue simmering for 5 minutes until the cream cheese is fully melted and the chicken is warmed through.
- Finish with Lime and Cilantro: Add the lime juice and fresh chopped cilantro, stirring to combine. Simmer for a few more minutes; the chili will thicken further as it stands.
- Serve: Ladle the chili into bowls and serve hot with your choice of toppings such as sour cream, shredded cheese, tortilla strips, sliced avocados, jalapenos, and extra cilantro.
Notes
- Use rotisserie chicken for convenience, or any cooked leftover chicken. To use raw chicken, poach it in the chili until fully cooked, then shred it.
- Slow Cooker Method: Add all ingredients except cream cheese and cooked chicken into a 6 qt. slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add the cream cheese and chicken during the last 15 minutes of cooking to melt.
- For thicker chili, puree a cup of the chili and stir it back in.
- Add a dollop of sour cream before serving to enhance flavor.
- Increase heat by adding poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings with tortilla strips, sliced avocado, shredded cheese, cilantro, or jalapenos.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 55 mg
