Description
A creamy and flavorful white chicken chili made with tender chicken, cannellini beans, corn, and a blend of spices, finished with Neufchatel cheese for a rich texture. Perfect for a comforting dinner served with avocado, Monterrey Jack cheese, and crispy tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)
Instructions
- Saute Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened. Add the minced garlic and sauté for an additional 30 seconds, stirring constantly to release the aroma.
- Add Broth and Spices: Pour in the chicken broth and add diced green chilies. Stir in cumin, paprika, dried oregano, ground coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and let it simmer gently for 15 minutes to meld the flavors.
- Prepare Beans: Drain and rinse the cannellini beans in a fine mesh strainer or colander. Set aside the whole beans and measure out 1 cup of beans to transfer into a food processor along with 1/4 cup of the hot broth from the soup. Puree until nearly smooth to add creaminess to the chili.
- Add Cheese, Corn and Beans: Stir the Neufchatel cheese cubes into the soup along with the frozen or fresh corn, the reserved whole beans, and the pureed beans. Mix well and continue to simmer for 5 to 10 minutes to allow the cheese to melt and the chili to thicken slightly.
- Finish and Serve: Add the shredded cooked chicken to the pot along with fresh lime juice and chopped cilantro. Stir to combine and heat through. Serve the chili hot topped with additional cilantro, slices of avocado, shredded Monterrey Jack cheese, and tortilla chips if desired.
Notes
- If you don’t have a food processor, you can skip the pureeing step; the chili will be slightly less creamy but still delicious.
- This chili can be frozen in an airtight container for up to 3 months, making it a great meal prep option.
- Use low-sodium chicken broth to better control the salt level in the dish.
- Leftover rotisserie chicken works perfectly and saves time on preparation.
- Adjust the cayenne pepper to your preferred spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 50 mg
