Flavorful White Chicken Chili made with hearty beans, tender chicken, and a rich and creamy broth. It’s a great alternative to traditional beef chili and makes for a super satisfying dinner! If you’re lucky to have any left it will make great leftovers for lunch the next day too!
We’ve all made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices but have you tried white chicken version yet?
White Chicken Chili
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It’s a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Prep: 15min
Total: 50min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: calories 383 kcal, Carbohydrate 35 g, Protein 33 g, Fat 14 g, Saturated Fat 6 g, Cholesterol 77 mg, Sodium 525 mg, Fiber 8 g, Sugar 5 g, servingSize 1 serving
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 left-over 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))
Instruction:
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
How to Make Chicken Chili the Perfect Winter Meal
FAQ
What is the secret to perfect chili?
- #1 Brown the Meat. Before adding all of the chili ingredients together, brown the meat in your pot, in a bit of oil, to develop a fuller flavor. …
- #3 Elevate with Extra Flavor. Elevate your chili recipe by adding an extra layer of flavor. …
- #5 Opt for Dried Beans.
Is it better to put chicken or beef broth in chili?
What is white chili made of?
How do you thicken chicken chili?
