Irresistible White Chicken Chili
This White Chicken Chili is rich, hearty, and filled with bold Southwestern flavor. A creamy one-pot wonder perfect for busy weeknights or chilly weekends.
Equipment
- - Large Dutch oven
- - Food processor or blender (optional)
- Ladle
Ingredients
- - 1 small yellow onion diced
- - 1 tbsp olive oil
- - 2 cloves garlic minced
- - 2 14.5 oz cans low-sodium chicken broth
- - 1 7 oz can diced green chilies
- - 1½ tsp ground cumin
- - ½ tsp paprika
- - ½ tsp dried oregano
- - ½ tsp ground coriander
- - ¼ tsp cayenne pepper
- - Salt and pepper to taste
- - 1 8 oz pkg Neufchatel cheese, cubed
- - 1¼ cups frozen or fresh corn
- - 2 15 oz cans cannellini beans, drained and rinsed
- - 2½ cups shredded rotisserie or cooked chicken
- - 1 tbsp fresh lime juice
- - 2 tbsp chopped cilantro
- - Optional: Monterey Jack cheese avocado, tortilla chips
Instructions
- Heat oil in a large pot and sauté onion 4 mins. Add garlic, cook 30 sec.
- Stir in broth, green chilies, spices, salt, and pepper. Bring to boil.
- Reduce to simmer for 15 mins.
- Puree 1 cup beans with ¼ cup broth.
- Add cheese, corn, beans (whole + pureed). Simmer 10 mins.
- Stir in chicken, lime juice, and cilantro. Serve with toppings.
Notes
- Swap cream cheese if Neufchatel isn’t available
- For extra heat, double the chilies or cayenne
- Freeze leftovers for up to 2 months
- For extra heat, double the chilies or cayenne
- Freeze leftovers for up to 2 months