Description
This creamy and flavorful White Chicken Chili combines shredded chicken, white beans, green chiles, and a blend of spices to create a hearty and comforting dish. Perfect for cooler days or when you're craving a warm, satisfying meal, it features a rich texture from cream cheese and can be customized with various toppings like sour cream, avocado, and tortilla strips.
Ingredients
Scale
Main Ingredients
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups
- 2 (4 oz.) cans diced green chiles
- 1 (15 oz.) can whole kernel corn, drained
- 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper, to taste
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Toppings
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté aromatics: In a large Dutch oven over medium-high heat, sauté diced onions in 1 tablespoon of olive oil until soft, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add liquids and seasonings: Pour in the chicken broth and add diced green chiles, drained corn, and rinsed white beans. Season the mixture with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
- Simmer flavors: Bring the chili to a boil, then reduce heat to medium-low and let it simmer for 15 minutes, allowing the flavors to marry and develop.
- Blend for creaminess: Remove 1 cup of the chili and puree it in a food processor or with an immersion blender until smooth. Return the blended portion back into the pot and stir well to create a thicker, creamier texture.
- Add cream cheese and chicken: Stir in the softened, cubed cream cheese and shredded cooked chicken. Continue to simmer for 5 minutes, stirring occasionally, until the cream cheese fully dissolves and the chicken is heated through.
- Finish with lime and cilantro: Add fresh lime juice and chopped cilantro to the chili, stirring to combine. Simmer for a few more minutes to meld the flavors. The chili will thicken further as it stands.
- Serve with toppings: Dish out the chili hot into bowls and garnish with your choice of fresh cilantro, sour cream, shredded cheese, tortilla strips, sliced avocado, and jalapenos as desired.
Notes
- For convenience, rotisserie chicken is used, but any cooked leftover chicken works well.
- If using raw chicken, slice it thinly and poach it in the simmering chili until fully cooked and easy to shred.
- Slow cooker method: Combine all ingredients except chicken and cream cheese in a 6-quart slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and chicken in the last 15 minutes to melt.
- To thicken the chili, puree a cup of the chili and stir it back in.
- Add a dollop of sour cream before serving to enhance flavor and creaminess.
- Increase spice level by adding poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings to your preference, including tortilla strips, sliced avocado, shredded cheese, fresh cilantro, or jalapenos.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
