White Chicken Chili
Savor the creamy delight of our White Chicken Chili, a heartwarming concoction featuring tender chicken, robust beans, and a velvety broth, seasoned to perfection. Ideal for a fulfilling dinner or a next-day lunch, this lighter take on traditional chili is a flavorful feast that's ready in no time.
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.