The Best Creamy White Chicken Chili
Warm up with a bowl of this incredibly delicious and creamy white chicken chili, packed with flavor and perfect for a cozy meal. This recipe uses Neufchatel cheese and cannellini beans for a rich, hearty texture.
Equipment
- Large Pot or Dutch Oven
- Food processor (optional)
Ingredients
- 1 small yellow onion diced
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 2 cans low-sodium chicken broth 14.5-ounce
- 1 can diced mild green chilies 7-ounce
- 1.5 teaspoons ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- Salt and freshly ground black pepper to taste
- 1 package Neufchatel cheese 8-ounce (light cream cheese), cut into small cubes
- 1.25 cups corn kernels frozen or fresh
- 2 cans cannellini beans 15-ounce (white kidney beans), drained and rinsed
- 2.5 cups cooked, shredded chicken (such as rotisserie or leftover)
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped (plus more for garnish)
Optional Toppings
- Sliced avocado optional
- Shredded Monterey Jack cheese optional
- Tortilla chips optional
- Extra cilantro optional
Instructions
- 1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for about 4 minutes until softened. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
- 2. Build the Broth: Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and black pepper to your liking. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 minutes to let the flavors meld.
- 3. Creamy Bean Secret: While the chili simmers, drain and rinse both cans of cannellini beans. Measure out 1 cup of the rinsed beans and set the rest aside. In a food processor, combine the 1 cup of beans with ¼ cup of the simmering broth from the pot. Process until the mixture is nearly smooth, creating a natural thickener for your chili. (If you don't have a food processor, you can simply add all beans whole, but your chili won't be quite as creamy.)
- 4. Combine & Simmer: Add the cubed Neufchatel cheese, the corn, the reserved whole cannellini beans, and the pureed bean mixture to the pot. Stir well until the cheese is melted and fully incorporated. Continue to simmer for another 5 to 10 minutes, allowing everything to warm through and the chili to thicken slightly.
- 5. Finish & Serve: Stir in the cooked shredded chicken, fresh lime juice, and chopped cilantro. Heat through for a couple more minutes. Ladle the warm chili into bowls and serve with your favorite healthy toppings like fresh avocado slices, a sprinkle of Monterey Jack cheese, and extra cilantro.
Notes
This recipe is incredibly versatile! Feel free to adjust the spice level by adding more or less cayenne pepper.
Nutrition Information (per serving):
Calories: 383
Carbohydrates: 35g
Fat: 14g
Protein: 33g
Calories: 383
Carbohydrates: 35g
Fat: 14g
Protein: 33g
