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White Chicken Chili Recipe

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4.8 from 74 reviews

This White Chicken Chili recipe is a creamy, flavorful twist on traditional chili with a blend of spices, tender chicken, beans, and a hint of heat from green chilies and cayenne pepper. It’s perfect for a cozy dinner, offering a delicious balance of protein, fiber, and zest with optional toppings to customize your bowl.

Ingredients

Scale

Main 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 (light cream cheese), cut into small cubes
  • 1 1/4 cup 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

Optional Toppings

  • Tortilla chips or strips
  • Monterrey Jack cheese
  • Sliced avocado

Instructions

  1. Saute Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds to release fragrance.
  2. Add Broth and Spices: Pour in chicken broth and diced green chilies. Stir in cumin, paprika, oregano, ground coriander, cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to meld flavors.
  3. Prepare Beans: Drain and rinse the cannellini beans. Set aside the whole beans, then measure out 1 cup of beans and transfer them into a food processor with 1/4 cup of broth from the soup. Puree until nearly smooth for a creamy texture.
  4. Combine and Simmer: Add Neufchatel cheese cubes, corn, whole beans, and the pureed beans back into the soup. Stir well to incorporate all ingredients and simmer for 5 to 10 minutes, allowing the cheese to melt and flavors to blend.
  5. Finish and Serve: Stir in shredded cooked chicken, fresh lime juice, and chopped cilantro. Serve the white chicken chili hot, garnished with Monterrey Jack cheese, extra cilantro, sliced avocado, and tortilla chips as desired.

Notes

  • If you don’t have a food processor, you can skip the pureeing step; the chili will be slightly less creamy but still delicious.
  • This chili can be frozen in an airtight container for up to 3 months, making it convenient for meal prep.
  • Adjust cayenne pepper to your preferred spice level to control heat.
  • Leftover rotisserie chicken works well to save time and adds great flavor.

Nutrition

Find it online: https://judyrecipes.com/white-chicken-chili-recipe/