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–+ servings
The Best White Chicken Chili

The Best White Chicken Chili

A delicious, creamy chili made with chicken, beans, and spices, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 320 kcal

Equipment

  • large pot
  • Fine-mesh strainer
  • food processor

Ingredients
  

Vegetables

  • 1 small yellow onion diced
  • 2 cloves garlic finely minced

Liquids

  • 2 cans (14.5 oz) low-sodium chicken broth
  • 1 can (7 oz) diced green chilies

Spices

  • 1.5 teaspoon 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

Dairy

  • 1 pkg (8 oz) Neufchatel cheese cut into small cubes

Other

  • 1.25 cup frozen or fresh corn
  • 2 cans (15 oz) cannellini beans drained and rinsed
  • 2.5 cups shredded cooked rotisserie or left-over chicken
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro plus more for serving
  • Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions
 

Cooking Steps

  • Heat olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes. Add garlic and saute 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 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 ¼ cup broth from soup, puree until nearly smooth.
  • Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer for 5 - 10 minutes longer.
  • Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Notes

If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy. The chili can be frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 2mg
Keyword chicken, chili, Comfort Food, easy recipe, soup, White Chicken Chili
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