Description
This creamy and flavorful White Chicken Chili combines tender shredded chicken, white beans, corn, and green chiles in a spiced chicken broth base, enriched with cream cheese for a smooth texture. Perfect for a comforting meal, it’s easy to make on the stovetop and customizable with various toppings.
Ingredients
Scale
Main Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 7 cups low-sodium chicken broth (from 2 cans, 14 oz. each)
- 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), 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
- Saute Aromatics: In a large Dutch oven over medium-high heat, sauté the diced onion in 1 tablespoon of olive oil until soft and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth and Vegetables: Pour in the chicken broth, then add the diced green chiles, drained corn, and rinsed white beans. Stir in cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and salt and pepper to taste.
- Simmer: Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 15 minutes to allow the flavors to meld.
- Puree Partially: Remove about 1 cup of the chili and puree it using a food processor or an immersion blender until smooth. Return the blended portion back into the pot and stir well to thicken and create a creamier texture.
- Add Cream Cheese and Chicken: Stir in the cubed cream cheese and shredded cooked chicken. Continue to simmer for 5 minutes until the cream cheese has fully melted and the chicken is warmed through.
- Finish with Lime and Cilantro: Add the lime juice and chopped fresh cilantro, stirring to combine. Simmer for a few more minutes to let the chili thicken slightly more.
- Serve: Ladle the chili into bowls and garnish with your choice of toppings such as sour cream, shredded cheese, tortilla strips, sliced avocado, jalapenos, and more fresh cilantro.
Notes
- For convenience, rotisserie chicken works great, but you can also use any cooked leftover chicken or poach raw chicken directly in the chili during simmering.
- To make this chili in a slow cooker, combine all ingredients except cream cheese and chicken in a 6-quart slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and shredded chicken near the end and cook on HIGH for 15 minutes until cream cheese is melted.
- Puree some chili before serving to thicken and add creaminess if desired.
- Add more heat with poblano peppers, fresh jalapenos, or a pinch of ancho chili powder.
- Customize toppings to suit your preferences, including tortilla strips, avocado slices, cheese, sour cream, and fresh herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 50 mg
