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The Best White Chicken Chili

The Best White Chicken Chili

A delicious and creamy chili featuring chicken, beans, and spices that makes the best white chicken chili.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Large pot
  • food processor
  • Fine mesh strainer
  • Colander

Ingredients
  

Vegetables

  • 1 small yellow onion diced
  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced

Broth and Canned Ingredients

  • 2 cans low-sodium chicken broth (14.5 oz each)
  • 1 can diced green chilies (7 oz)
  • 2 cans cannellini beans (15 oz each)

Spices

  • 1.5 teaspoon cumin
  • 0.5 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon ground coriander
  • 0.25 teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste

Main Ingredients

  • 1 pkg Neufchatel cheese (8 oz), cut into small cubes
  • 1.25 cup frozen or fresh corn
  • 2.5 cups shredded cooked rotisserie or left-over chicken *

Toppings

  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro plus more for serving
  • Tortilla chips or strips for serving (optional)
  • Monterrey Jack cheese for serving (optional)
  • Sliced avocado for serving (optional)

Instructions
 

Cooking Instructions

  • Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.
  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
  • Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth.
  • Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
  • Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Notes

If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy. The chili can be frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 32gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 80mgIron: 2mg
Keyword Chicken Recipes, chili, easy chili recipe, soups, White Chicken Chili
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