Description
A creamy and flavorful White Chicken Chili featuring tender shredded chicken, white beans, green chiles, and a blend of spices, finished with cream cheese for richness and served with various toppings for customization.
Ingredients
Scale
Base 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
Spices and Seasoning
- 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
Dairy and Protein
- 8 oz. cream cheese, softened and cubed
- 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
Finishing Touches
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Toppings (Optional)
- Fresh chopped cilantro
- A dollop of sour cream
- Monterey Jack or Pepper Jack cheese, shredded
- Tortilla strips
- Sliced avocados
- Sliced jalapenos
Instructions
- Sauté Onions and Garlic: In a large Dutch oven over medium-high heat, sauté diced onion in 1 tablespoon of olive oil until soft and translucent, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Liquids and Vegetables: Pour in the chicken broth and add green chiles, drained corn, and rinsed white beans. Stir to combine.
- Season the Chili: Add cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper. Stir well to incorporate all spices evenly.
- Simmer to Develop Flavors: Bring the mixture to a boil, then reduce heat to medium-low. Let it simmer gently for 15 minutes to allow the flavors to marry.
- Puree for Creaminess: Remove 1 cup of the chili liquid and solids and puree using a food processor or immersion blender until smooth. Return this blended portion to the pot and stir to achieve a thicker, creamier texture.
- Add Cream Cheese and Chicken: Stir in the softened, cubed cream cheese and shredded cooked chicken. Continue to simmer for 5 minutes until the cream cheese has fully melted and the chicken is heated through.
- Finish with Lime and Cilantro: Add fresh lime juice and chopped cilantro to the chili, stirring well. Let it simmer for a few more minutes to meld the flavors. The chili will thicken further as it stands.
- Serve with Toppings: Dish the chili into bowls and serve hot, offering optional toppings such as fresh cilantro, sour cream, shredded cheese, tortilla strips, sliced avocados, and jalapenos to customize each serving.
Notes
- For convenience, rotisserie chicken is used but any cooked chicken can be substituted.
- If using raw chicken, slice it thinly and poach it in the simmering chili until cooked and shreddable.
- Slow cooker method: Combine all ingredients except cream cheese and cooked chicken, cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add cream cheese and cooked chicken near the end and cook HIGH 15 minutes until smooth.
- For thicker chili, puree some of the chili and stir it back in.
- Add extra flavor with a dollop of sour cream before serving.
- Increase the heat by adding poblanos, jalapenos, or ancho chili powder.
- Customize the toppings with tortilla strips, sliced avocado, shredded cheese, cilantro, or jalapenos according to preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 27 g
- Cholesterol: 60 mg
