Description
This creamy and flavorful White Chicken Chili recipe combines tender shredded chicken, cannellini beans, and a blend of spices in a comforting broth enriched with Neufchatel cheese. Enhanced with a touch of lime juice and fresh cilantro, this chili offers a lighter twist on the classic version and is perfect for a cozy meal, served with optional toppings like Monterey Jack cheese, avocado, and crunchy tortilla chips.
Ingredients
Scale
Base
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
Broth and Seasonings
- 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
Beans and Cheese
- 2 (15 oz) cans cannellini beans
- 1 (8 oz) package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
Chicken and Garnishes
- 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 (optional)
- Monterey Jack cheese, shredded, for serving (optional)
- Sliced avocado, for serving (optional)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Add broth and spices: Pour in the low-sodium chicken broth along with diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil.
- Simmer the chili: Once boiling, reduce the heat to medium-low and simmer the chili for 15 minutes to allow the flavors to meld.
- Prepare beans: Drain and rinse the cannellini beans. Set aside whole beans. Measure 1 cup of beans and transfer to a food processor along with 1/4 cup of the chili broth. Puree until nearly smooth to create a creamy texture.
- Add cheese, beans, and corn: Stir Neufchatel cheese cubes into the pot until they start melting. Add the pureed beans, whole beans, and corn. Mix well and simmer the chili for an additional 5 to 10 minutes, stirring occasionally.
- Incorporate chicken and finish: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Heat through for a couple of minutes without boiling.
- Serve and garnish: Ladle the chili into bowls and garnish with Monterey Jack cheese, additional cilantro, slices of avocado, and tortilla chips if desired.
Notes
- This recipe uses pre-cooked shredded chicken, like rotisserie chicken, for enhanced flavor and convenience, preventing overcooking.
- If you do not have a food processor, you can omit the pureeing step; the chili will be less creamy but still delicious.
- Use low-sodium chicken broth to better control the saltiness of the chili.
- Adjust cayenne pepper to your preferred level of heat.
- Fresh lime juice brightens the flavor and balances the richness of the cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 45mg
