Description
This White Chicken Chili recipe is a creamy, flavorful dish made with shredded chicken, white beans, corn, and a blend of spices. It features a smooth texture achieved by blending part of the chili and the addition of cream cheese, making it a perfect comforting meal for chilly days.
Ingredients
Scale
Main 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
- 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
- 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 Aromatics: In a large Dutch oven over medium-high heat, sauté diced onions in 1 tablespoon olive oil until they become soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Vegetables: Pour in the low-sodium chicken broth, then add the diced green chiles, drained corn, and rinsed white beans. Season the mixture with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
- Simmer the Chili: Bring the chili to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld together.
- Puree Part of the Chili: Remove 1 cup of the chili and blend it in a food processor or with an immersion blender until smooth. Return the blended portion to the pot and stir well to create a thicker, creamier chili.
- Add Cream Cheese and Chicken: Stir in the cubed cream cheese and shredded cooked chicken until the cream cheese has fully melted and incorporated. Continue to simmer for 5 minutes to warm the chicken through.
- Finish Chili: Mix in the lime juice and chopped fresh cilantro. Let the chili simmer for a few more minutes; it will thicken more as it stands.
- Serve: Ladle the chili into bowls and add your choice of toppings such as fresh cilantro, sour cream, shredded cheese, tortilla strips, sliced avocado, or jalapenos. Serve hot and enjoy!
Notes
- Rotisserie chicken is used for convenience, but leftover cooked chicken or shredded cooked chicken can be substituted.
- If using raw chicken, slice it in half to reduce cooking time and poach it in the chili while simmering until fully cooked and shreddable.
- For a slow cooker method, add all ingredients except chicken and cream cheese to a 6-quart slow cooker, cook on LOW for 6-8 hours or HIGH for 3-4 hours, then add cream cheese and chicken and cook on HIGH for 15 minutes until cream cheese melts.
- To increase creaminess, blend a cup of chili and stir it back in.
- Enhance flavor by adding a dollop of sour cream before serving.
- Add extra heat with poblano peppers, jalapenos, or ancho chili powder.
- Customize your chili with toppings like tortilla strips, sliced avocados, shredded cheese, cilantro, or jalapenos.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 55 mg
