Description
This creamy and comforting White Chicken Chili combines tender shredded chicken, white beans, green chiles, and a blend of spices in a rich broth thickened with cream cheese. Perfect for a flavorful dinner, it can be customized with a variety of toppings to suit your taste.
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
- 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, heat 1 tablespoon of olive oil and sauté the diced onion until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add broth and ingredients: Pour in the chicken broth and add the diced green chiles, drained corn, and rinsed white beans. Stir in the cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
- Simmer chili: Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld together.
- Puree for creaminess: Remove 1 cup of the chili and carefully puree it using a food processor or immersion blender until smooth. Return the blended chili to the pot and stir well to thicken the chili.
- Add cream cheese and chicken: Stir in the softened cream cheese cubes and shredded chicken. Continue simmering for 5 minutes until the cream cheese has fully melted and the chicken is warmed through.
- Finish with lime and cilantro: Add the lime juice and chopped fresh cilantro, stirring to combine. Let the chili simmer a few more minutes to thicken slightly.
- Serve with toppings: Dish the chili into bowls and garnish with your choice of fresh cilantro, sour cream, shredded cheese, tortilla strips, sliced avocados, and jalapenos. Serve hot and enjoy!
Notes
- You can substitute rotisserie chicken with any cooked leftover chicken or poach raw chicken in the chili while simmering, then shred it.
- For a slow cooker version, combine all ingredients except cream cheese and chicken in a 6-quart slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Add cream cheese and cooked chicken at the end and cook on high for 15 more minutes.
- Puree a portion of the chili to make it thicker and creamier.
- Add a dollop of sour cream before serving for extra flavor.
- Spice it up by adding poblano peppers, jalapenos, or ancho chili powder.
- Customize toppings to your preference such as tortilla strips, sliced avocados, shredded cheese, cilantro, or jalapenos.
