Description
This creamy white chicken chili features shredded rotisserie chicken, white beans, green chiles, and corn in a flavorful broth seasoned with cumin, chili powder, and other spices. It’s thickened by blending part of the chili and adding cream cheese for a rich, comforting meal perfect for a cozy dinner.
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 onions and garlic: In a large Dutch oven over medium-high heat, heat 1 tablespoon of olive oil. Add the diced onions and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Add broth and veggies: Pour in the low-sodium chicken broth, then add diced green chiles, drained corn, and rinsed white beans. Stir to combine.
- Season and simmer: Add cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and salt and pepper to taste. Bring the chili to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes to blend the flavors.
- Puree part of the chili: Remove 1 cup of the chili and transfer it to a food processor or use an immersion blender to puree until smooth. This will create a thicker, creamier texture. Return the blended chili to the pot and stir well.
- Add cream cheese and chicken: Add the softened, cubed cream cheese and shredded cooked chicken to the pot. Stir continuously until the cream cheese fully dissolves into the chili. Simmer the chili for 5 more minutes to warm the chicken through.
- Finish with lime and cilantro: Stir in fresh lime juice and chopped cilantro. Let the chili simmer for a few more minutes. The chili will thicken further as it stands.
- Serve and garnish: Dish the chili into bowls and top with your choice of fresh cilantro, sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and sliced jalapenos. Serve hot and enjoy!
Notes
- Use low-sodium chicken broth to control saltiness.
- For a spicier chili, add more cayenne pepper or jalapenos as a topping.
- If you prefer a thicker chili, puree more than 1 cup of the chili base before adding cream cheese.
- Rotisserie chicken saves time and adds great flavor, but you can use any cooked shredded chicken.
- To make this recipe gluten free, check that all canned ingredients and toppings are gluten free certified.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
