White Chicken Chili

White Chicken Chili

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This White Chicken ChiliĀ 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.

PREPRATION TIME:

  • Servings:Ā 8 servings
  • Ready in:Ā 50 minutes
  • Prep :15 minutes
  • Cook :35 minutes

Ingredients

  1. 1 small yellow onion, diced
  2. 1 tbsp olive oil
  3. 2 cloves garlic, finely minced
  4. 2 (14.5 oz) cans low-sodium chicken broth
  5. 1 (7 oz) can diced green chilies
  6. /11/2 tsp cumin
  7. 1/2 tsp paprika
  8. 1/2 tsp dried oregano
  9. 1/2 tsp ground coriander
  10. 1/4 tsp cayenne pepper
  11. salt and freshly ground black pepper, to taste
  12. 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
  13. 11/4 cup frozen or fresh corn
  14. 2 (15 oz) cans cannellini beans
  15. 2 1/2 cups shredded cooked rotisserie or left-over chicken*
  16. 1 Tbsp fresh lime juice
  17. 2 Tbsp chopped fresh cilantro, plus more for serving
  18. Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions:

  1. 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.
  2. 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.
  3. 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, pure until nearly smooth**.
  4. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 ā€“ 10 minutes longer.
  5. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Notes:

  • Recipe updated to use pre-cooked shredded chicken (previously used 1 lb raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don’t end with over-cooked chicken breasts.
  • If you don’t own a food processor you can skip the pureeing step, soup just won’t be quite as creamy.

Nutrition Facts

White Chicken Chili

Amount Per Serving
CaloriesĀ 383Calories from Fat 126
% Daily Value*
FatĀ 14g22%
Saturated Fat 6g38%
CholesterolĀ 77mg26%
SodiumĀ 525mg23%
PotassiumĀ 516mg15%
CarbohydratesĀ 35g12%
Fiber 8g33%
Sugar 5g6%
ProteinĀ 33g66%
Vitamin AĀ 560IU11%
Vitamin CĀ 8.4mg10%
CalciumĀ 166mg17%
IronĀ 5mg28%

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