Go Back Email Link

White Chicken Chili

Pin Recipe Print Recipe
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.