Dive into the comforting embrace of our White Chicken Chili, a dish that marries the heartiness of beans with tender chicken pieces, all swimming in a rich and creamy broth.
This lighter alternative to traditional beef chili is not only satisfying for dinner but promises to be a delightful leftover lunch. Its blend of spices and the tang of fresh lime juice bring a unique flavor profile that stands out in the chili landscape.
Whether you’re looking for a cozy meal on a chilly evening or a nutritious option that doesn’t skimp on taste, this recipe is a surefire way to please your palate.
How to Prepare White Chicken Chili
- Start with Sauté: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes. Then, add finely minced garlic and sauté for an additional 30 seconds.
- Spice It Up: Pour in the low-sodium chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture to a slight boil, then lower the heat to medium-low and let it simmer for 15 minutes.
- Bean Puree: While the mixture simmers, drain and rinse the cannellini beans. Take 1 cup of beans and blend them with 1/4 cup of the soup broth in a food processor until nearly smooth.
- Combine and Simmer: Add Neufchatel cheese (cut into small cubes), corn, whole beans, and the bean puree to the pot. Stir well and allow it to simmer for another 5-10 minutes.
- Final Touches: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve the chili adorned with optional Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips if desired.
White Chicken Chili
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 pkg Neufchatel cheese or light cream cheese
- 1 1/4 cup frozen or fresh corn
- 2 15 oz cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken breasts
- 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
- Heat Oil: In a large pot over medium-high heat, warm 1 tbsp of olive oil. Add the diced yellow onion and cook for 4 minutes. Follow with the minced garlic, cooking for another 30 seconds.
- Add Broth and Spices: To the pot, add the chicken broth, diced green chilies, and all the spices—cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper according to taste. Bring to a near boil, then reduce the heat to let it simmer for 15 minutes on medium-low.
- Prepare Beans: Drain and rinse the cannellini beans. Blend 1 cup of these beans with 1/4 cup of the broth from the pot until it's almost smooth.
- Mix Ingredients: Into the simmering pot, add the Neufchatel cheese, corn, the whole and pureed beans. Stir thoroughly and let it simmer for 5 to 10 minutes more.
- Finish and Serve: Last, incorporate the shredded chicken, lime juice, and cilantro into the pot. Stir well. Serve the chili with Monterrey Jack cheese, more cilantro, avocado, and tortilla chips if you like.
How to Store White Chicken Chili
For optimal freshness, allow the White Chicken Chili to cool to room temperature before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little chicken broth or water to adjust consistency if needed.
