White Chicken Chili Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small yellow onion, diced
02 -
2 cloves garlic, finely minced
03 -
2 1/2 cups shredded cooked rotisserie chicken
04 -
2 (15 oz) cans cannellini beans
05 -
1 1/4 cup corn (frozen or fresh)
→ Liquids & Dairy
06 -
2 (14.5 oz) cans low-sodium chicken broth
07 -
1 tbsp olive oil
08 -
1 (8 oz) package Neufchatel cheese (light cream cheese), cubed
→ Seasonings & Spices
09 -
1 (7 oz) can diced green chilies
10 -
1 1/2 tsp cumin
11 -
1/2 tsp paprika
12 -
1/2 tsp dried oregano
13 -
1/2 tsp ground coriander
14 -
1/4 tsp cayenne pepper
15 -
Salt and freshly ground black pepper, to taste
16 -
1 tbsp fresh lime juice
17 -
2 tbsp fresh cilantro, chopped
→ For Serving
18 -
Tortilla chips or strips
19 -
Monterrey jack cheese
20 -
Sliced avocado
21 -
Extra chopped cilantro
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Sauté onion for 4 minutes, then add garlic and cook for 30 seconds until fragrant.
02 -
Add chicken broth, green chilies, and all seasonings (cumin, paprika, oregano, coriander, cayenne, salt, and pepper). Bring to a boil, then reduce heat and simmer for 15 minutes.
03 -
Drain and rinse the cannellini beans. Take 1 cup of beans and blend with 1/4 cup of the hot broth until smooth to create a creamy base. Set aside the remaining whole beans.
04 -
Stir in the Neufchatel cheese, corn, whole beans, and pureed beans. Let simmer for 5-10 minutes until well combined and creamy.
05 -
Mix in the shredded chicken, lime juice, and cilantro. Serve hot, topped with Monterrey Jack cheese, extra cilantro, avocado slices, and tortilla chips if desired.
# Notes:
01 -
Makes about 8 cups of chili
02 -
You can skip pureeing the beans if you don't have a food processor, though the soup won't be quite as creamy
03 -
Using pre-cooked rotisserie chicken adds better flavor and prevents overcooking