chicken chili recipe
This White Chicken Chili is hearty, warming, creamy, and perfectly comforting. It's an easy and protein-packed alternative to traditional beef chili, making a simple yet completely delicious dinner.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 small yellow onion diced
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 2 cans low-sodium chicken broth 14.5 oz each
- 1 can diced green chilies 7 oz
- 1.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- to taste Salt
- to taste Freshly ground black pepper
- 8 ounces Neufchatel cheese aka light cream cheese, cut into small cubes
- 1.25 cup corn frozen or fresh
- 2 cans cannellini beans 15 oz each, drained and rinsed
- 2.5 cups shredded cooked chicken rotisserie or leftover
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro chopped, plus more for serving
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes. Add garlic and saute for 30 seconds longer.
- 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 for 15 minutes.
- Drain and rinse the cannellini beans. Measure out 1 cup of whole beans and set aside. Transfer 1 cup of beans to a food processor along with 0.25 cup of broth from the simmering soup, and puree until nearly smooth.
- Add Neufchatel cheese to the soup along with the corn, whole beans, and pureed beans, and stir well. Simmer for 5-10 minutes longer.
- Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Serve immediately.
Notes
Optional toppings include Monterrey Jack cheese, sliced avocado, extra fresh cilantro, and tortilla chips or strips.