Irresistible White Chicken Chili
This creamy, comforting white chicken chili is packed with flavor and protein. Easy to make and perfect for family dinners or cozy nights in.
Equipment
- Large pot or Dutch oven
- - Blender or food processor (optional)
Ingredients
- - 1 small yellow onion diced
- - 1 tbsp olive oil
- - 2 cloves garlic finely minced
- - 2 14.5 oz cans chicken broth
- - 1 7 oz can diced green chilies
- - 1½ tsp ground cumin
- - ½ tsp paprika
- - ½ tsp dried oregano
- - ½ tsp ground coriander
- - ¼ tsp cayenne pepper optional
- - Salt & pepper to taste
- - 2 15 oz cans cannellini beans
- - 1¼ cups corn frozen or fresh
- - 1 8 oz Neufchâtel or cream cheese, cubed
- - 2½ cups shredded rotisserie chicken
- - 1 tbsp lime juice
- - 2 tbsp cilantro chopped
- - Optional toppings: avocado tortilla chips, cheese
Instructions
- Sauté onion in olive oil for 4 minutes. Add garlic and cook 30 seconds.
- Add broth, chilies, and spices. Simmer 15 minutes.
- Puree 1 cup beans + ¼ cup broth in blender.
- Add whole beans, corn, cream cheese, and bean puree. Simmer 5–10 minutes.
- Stir in chicken, lime juice, and cilantro. Heat through.
- Serve with desired toppings.
Notes
- For a thicker chili, reduce broth or add more beans.
- To make dairy-free, skip the cheese and substitute with plant-based cream.
- To make dairy-free, skip the cheese and substitute with plant-based cream.