Description

This creamy and flavorful White Chicken Chili recipe combines tender shredded chicken, creamy Neufchâtel cheese, cannellini beans, and a blend of warm spices to create a comforting and hearty chili. Perfectly balanced with a touch of heat from cayenne and freshness from lime and cilantro, it’s an easy one-pot meal that’s ideal for cozy dinners.

Ingredients

Scale

Base Ingredients

1 small yellow onion, diced
1 tablespoon olive oil
2 cloves garlic, finely minced
2 cans (14.5 oz each) low-sodium chicken broth
1 can (7 oz) diced green chilies

Spices

1 1/2 teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste

Dairy and Vegetables

1 package (8 oz) Neufchâtel cheese (light cream cheese), cubed
1 1/4 cups frozen or fresh corn

Beans and Protein

2 cans (15 oz each) cannellini beans, drained and rinsed
2 1/2 cups shredded cooked rotisserie or leftover chicken

Fresh Finishing Ingredients

1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped (plus more for serving)
Monterey Jack cheese, shredded (for topping)
Sliced avocado (for topping)
Tortilla chips or strips (for serving)

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Instructions

Sauté Onion: In a large pot over medium-high heat, heat the olive oil. Add the diced onion and sauté for about 4 minutes until softened and translucent, which builds the flavor base for the chili.
Add Garlic: Stir in the finely minced garlic and cook for an additional 30 seconds to release its aroma without burning.
Add Broth and Spices: Pour in the low-sodium chicken broth and add the diced green chilies along with cumin, paprika, oregano, coriander, cayenne pepper, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to meld the flavors.
Puree Beans: While the chili simmers, take 1 cup of the cannellini beans and 1/4 cup of broth from the pot and blend them in a food processor until smooth. This will add creaminess and thickness to the chili.
Add Cheese, Corn, and Beans: Stir the cubed Neufchâtel cheese, corn, whole cannellini beans, and the pureed bean mixture into the pot. Continue to simmer for another 5 to 10 minutes, stirring occasionally, until the cheese melts and the chili thickens to a creamy consistency.
Add Chicken and Finish: Mix in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Taste and adjust seasoning with additional salt and pepper as needed. Let it heat through for a couple more minutes.
Serve: Ladle the chili into bowls and top with shredded Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips or strips for extra crunch. Serve hot and enjoy your comforting white chicken chili.

Notes

Using low-sodium chicken broth helps control the salt level in the chili.
Neufchâtel cheese is a lighter alternative to cream cheese and adds creaminess without too much fat.
Pureeing some beans adds thickness without needing flour or cornstarch.
You can substitute frozen corn with fresh corn if available for a sweeter flavor.
If you prefer a spicier chili, increase the cayenne pepper or add diced jalapeños.
Toppings such as avocado, shredded cheese, and tortilla chips add texture and flavor contrast.
This chili can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American