My daughter discovered this recipe on the Cooking Classy website and insisted we try it out on our trip. I’m always up for testing a new dish, and this one did not disappoint. Creamy, hearty, and packed with flavor, this White Chicken Chili checks all the boxes for a cozy meal you’ll want to make again and again. Packed with tender chicken, creamy cannellini beans, and a blend of flavorful spices, this dish will quickly become a family favorite. Plus, it’s easy to prepare and customizable for your taste.
Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 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
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cups frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken*
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes. Add garlic and sauté for 30 seconds longer.
- Build the Base: Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Prepare the Beans: Drain and rinse the beans in a fine mesh strainer. Measure out 1 cup of beans, set the whole beans aside, and transfer the 1 cup to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth.**
- Combine Ingredients: Add Neufchatel cheese, corn, whole beans, and pureed beans to the soup. Stir well and simmer for an additional 5-10 minutes.
- Finish the Chili: Stir in shredded chicken, fresh lime juice, and chopped cilantro. Serve warm with optional toppings such as Monterrey Jack cheese, avocado slices, tortilla chips, and additional cilantro.
Notes
- *Using pre-cooked chicken, like rotisserie chicken, adds flavor and prevents overcooked chicken breasts.
- If you don’t have a food processor, you can skip the pureeing step. The soup will be less creamy but still delicious.
Why You’ll Love This Recipe
- Comforting and Flavorful: This chili is the ultimate comfort food with its creamy texture and zesty flavor.
- Customizable: Adjust the spice level to your liking or add your favorite toppings.
- Quick and Easy: Perfect for a weeknight dinner or a meal to impress guests.
Let me know how this recipe turns out for you in the comments below or tag me on social media with your creations! Happy cooking!
Ingredients
- 1 small yellow onion diced
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 2 14.5 oz cans low-sodium chicken broth
- 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
- 8 oz package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cups frozen or fresh corn
- 2 15 oz cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken*
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro plus more for serving
- Tortilla chips or strips Monterrey Jack cheese, sliced avocado for serving (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes. Add garlic and sauté for 30 seconds longer.
- Build the Base: Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Prepare the Beans: Drain and rinse the beans in a fine mesh strainer. Measure out 1 cup of beans, set the whole beans aside, and transfer the 1 cup to a food processor along with 1/4 cup of broth from the soup. Puree until nearly smooth.**
- Combine Ingredients: Add Neufchatel cheese, corn, whole beans, and pureed beans to the soup. Stir well and simmer for an additional 5-10 minutes.
- Finish the Chili: Stir in shredded chicken, fresh lime juice, and chopped cilantro. Serve warm with optional toppings such as Monterrey Jack cheese, avocado slices, tortilla chips, and additional cilantro.
Notes
- *Using pre-cooked chicken, like rotisserie chicken, adds flavor and prevents overcooked chicken breasts.
- If you don’t have a food processor, you can skip the pureeing step. The soup will be less creamy but still delicious.
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