Description
A creamy and flavorful White Chicken Chili made with shredded chicken, white beans, green chiles, corn, and a blend of aromatic spices, finished with cream cheese for a rich texture and topped with fresh cilantro, sour cream, cheese, and optional garnishes.
Ingredients
Scale
Chili Base
- 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
- 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
Finishing Ingredients
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Toppings (Optional)
- Fresh chopped cilantro
- A dollop of sour cream
- Monterrey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté the Aromatics: In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil and sauté the diced onions until they become soft and translucent. Add minced garlic and cook for an additional 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. Stir to combine.
- Season the Chili: Stir in cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and salt and pepper to taste. Bring the mixture to a boil.
- Simmer to Blend Flavors: Reduce the heat to medium-low and simmer the chili for 15 minutes to allow the flavors to meld together.
- Puree for Creaminess: Remove 1 cup of the chili and blend it in a food processor or with an immersion blender until smooth. Return the blended chili back into the pot and stir well to thicken the chili.
- Add Cream Cheese and Chicken: Stir in the cubed cream cheese and shredded cooked chicken. Continue stirring over low-medium heat until the cream cheese has fully melted and the chicken is warmed through, about 5 minutes.
- Finish with Lime and Cilantro: Add lime juice and chopped fresh cilantro to the chili, stirring to combine. Allow it to simmer for a few more minutes to thicken slightly.
- Serve: Ladle the hot chili into bowls and garnish with your choice of fresh cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos.
Notes
- This chili thickens further as it stands, so adjust liquid as needed before serving if you prefer a thinner consistency.
- For a spicier chili, increase the cayenne pepper or add more jalapenos to the toppings.
- Use rotisserie chicken for convenience or substitute with leftover cooked chicken.
- To make this dish gluten free, ensure chicken broth and seasonings are certified gluten free.
- If cream cheese is not available, a blend of sour cream and shredded cheese can be used to achieve creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
