Description
This creamy and delicious White Chicken Chili combines tender shredded chicken with white beans, corn, and green chiles in a flavorful blend of spices. Cream cheese adds a rich, velvety texture, making it a comforting meal perfect for cooler days. Serve it with a variety of toppings like sour cream, shredded cheese, and avocado for a customizable and satisfying dish.
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 onions and garlic: In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil and sauté the diced onions until they are soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add liquids and seasonings: Pour in the low-sodium chicken broth, then add the 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 the chili: Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes, allowing the flavors to meld together.
- Blend part of the chili: Remove 1 cup of the chili and puree it using a food processor or immersion blender to create a thicker, creamier texture. Return the blended chili to the pot and stir well to combine.
- Add cream cheese and chicken: Stir in the softened cubed cream cheese and the shredded cooked chicken. Continue to simmer for 5 minutes until the cream cheese has fully melted and the chicken is heated through.
- Finish with lime and cilantro: Add the lime juice and chopped fresh cilantro, stirring to mix thoroughly. Let the chili simmer for a few more minutes to thicken slightly before serving.
- Serve with toppings: Dish up the chili hot and offer a selection of toppings such as sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocado, fresh cilantro, and sliced jalapenos to customize each bowl.
Notes
- Use rotisserie chicken for convenience and quicker preparation, or substitute with any cooked leftover chicken you have on hand.
- If using raw chicken, slice it in half for faster cooking and poach it in the simmering chili until fully cooked and easy to shred.
- For a slow cooker method, add all ingredients except cream cheese and cooked chicken into a 6-quart slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and cooked chicken in the last 15 minutes until melted and warmed through.
- Enhance flavor with a dollop of sour cream before serving.
- Increase the heat by adding poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings to your liking, including tortilla strips, sliced avocados, shredded cheese, cilantro, or jalapenos.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
