White Chicken Chili
This creamy and hearty White Chicken Chili is a comforting twist on traditional chili. Made with tender shredded chicken, flavorful spices, and a touch of creaminess from Neufchatel cheese, this dish is perfect for a cozy dinner. Serve it with your favorite toppings for added flavor and texture.
Servings: 6
Calories: 383kcal
Ingredients
Base:
- 1 small yellow onion diced
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 2 14.5 oz cans low-sodium chicken broth
- 1 7 oz can diced green chilies
Spices:
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
Creamy Additions:
- 1 8 oz package Neufchatel cheese (light cream cheese), cut into small cubes
- 1 ¼ cups frozen or fresh corn
- 2 15 oz cans cannellini beans, drained and rinsed
Protein:
- 2 ½ cups shredded cooked rotisserie or leftover chicken
Finishing Touches:
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro plus more for serving
Optional Toppings:
- Tortilla chips or strips
- Monterey Jack cheese
- Sliced avocado
Instructions
Sauté the Onion and Garlic
- Heat olive oil in a large pot over medium-high heat.
- Add the diced onion and sauté for about 4 minutes until softened.
- Add the garlic and sauté for 30 more seconds until fragrant.
Simmer the Broth
- Stir in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
- Puree the Beans (Optional, for Creaminess)
- While the soup is simmering, drain and rinse the cannellini beans.
- Measure out 1 cup of beans, setting the rest aside.
- Puree the 1 cup of beans with ¼ cup of broth from the soup in a food processor until smooth. (If you don’t have a food processor, you can skip this step, but the soup will be slightly less creamy.)
Add Cheese and Beans
- Stir in the Neufchatel cheese, corn, whole beans, and pureed beans.
- Stir until the cheese melts and the soup is well combined.
- Simmer for an additional 5–10 minutes.
Finish the Chili
- Stir in the shredded chicken, lime juice, and 2 tablespoons of chopped cilantro.
- Taste and adjust seasoning as needed.
Serve
- Serve hot with optional toppings like Monterey Jack cheese, sliced avocado, cilantro, and tortilla chips.
Notes
Chicken Options: Pre-cooked shredded chicken (like rotisserie) adds convenience and flavor, but you can also use raw chicken—just cook it before adding to the soup.
Creaminess: Skipping the pureeing step won’t affect the taste but will make the soup less creamy.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.