Description
This creamy White Chicken Chili features tender shredded chicken, hearty white beans, sweet corn, and diced green chiles simmered in a flavorful blend of spices and softened cream cheese, resulting in a rich, comforting stew perfect for any occasion.
Ingredients
Scale
Base 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
Spices
- 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
Dairy & Protein
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
Finishing Ingredients & Toppings
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
- Fresh chopped cilantro for garnish
- 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 onion until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add broth and vegetables: Pour in the low-sodium chicken broth, then add the diced green chiles, drained corn, and rinsed white beans into the pot. Stir to combine.
- Season and simmer: Sprinkle in the cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes so the flavors meld together.
- Puree portion for creaminess: Remove 1 cup of the chili liquid and vegetables and blend it using a food processor or immersion blender until smooth. Return the blended portion to the pot and stir—it helps thicken and create a creamy texture.
- Add cream cheese and chicken: Stir in the cubed softened cream cheese and shredded chicken, mixing until the cream cheese fully melts and incorporates into the chili. Simmer for an additional 5 minutes until the chicken is heated through.
- Finish with lime and cilantro: Stir in the lime juice and chopped fresh cilantro, mixing well. Continue to simmer for a few more minutes. The chili will thicken further as it stands.
- Serve and garnish: Ladle the chili into bowls and garnish with fresh chopped cilantro, a dollop of sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos as desired. Serve hot and enjoy!
Notes
- For a spicier chili, increase the amount of cayenne pepper or add chopped jalapenos into the cooking process.
- If you prefer a smoother texture, puree more of the chili before mixing it back in.
- Substitute cream cheese with Greek yogurt for a lighter option, adding it off the heat to prevent curdling.
- Leftover chili thickens when refrigerated—thin it out with a small amount of chicken broth when reheating.
- Serve with warm flour or corn tortillas to complement the chili.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 65 mg
