White Chicken Chili Recipe

Tangy diced green chilies and creamy Neufchatel cheese elevate this white chicken chili to a comforting favorite you’ll always want at the heart of your winter dinner table. It’s delicious with shredded Monterey Jack, crispy tortilla strips, fresh avocado slices, a cold lime seltzer; in fact most things.

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White Chicken Chili Recipe Ingredients

For the Base:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 2 (14.5 oz) cans low-sodium chicken broth
• 1 (7 oz) can diced green chilies
• 1 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste

For the Creamy Part:

• 1 (8 oz) package Neufchatel cheese, cubed
• 1 1/4 cups frozen corn
• 2 (15 oz) cans cannellini beans (divided)
• 2 1/2 cups shredded rotisserie chicken
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

Optional Toppings:

• Shredded Monterey Jack cheese
• Tortilla strips or chips
• Sliced avocado
• Extra fresh cilantro

How To Make White Chicken Chili Recipe

1. Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over a medium heat. Toss in the diced yellow onion and sauté until it is soft and translucent, then add the minced garlic and cook for just 30 seconds—long enough to release its fragrance without letting it brown.
2. Simmer the flavors: Pour in the chicken broth and the diced green chilies, then stir in the cumin, paprika, oregano, coriander, and cayenne pepper. Season to taste with salt and pepper. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes to allow the spices to fully infuse the broth.
3. Cream up the beans: While the base simmers, take 1 cup of the cannellini beans and place them in a small blender or food processor with 1/4 cup of the hot broth from the pot. Blend until the mixture is perfectly smooth; this creates a natural, starchy thickener that provides a rich body to the chili.
4. Mix in the creaminess: Stir the cubed Neufchatel cheese into the pot along with the frozen corn, the remaining whole beans, and the blended bean purée. Continue to stir over a low heat as the cheese melts, transforming the broth into a thick, velvety white sauce.
5. Add the chicken: Fold in the shredded rotisserie chicken, lime juice, and chopped cilantro. Let the chili simmer for just a few more minutes until the chicken is heated through and the flavors are perfectly balanced.
6. Serve it up: Spoon the steaming chili into deep bowls and top with a generous handful of Monterey Jack, creamy avocado slices, and crispy tortilla strips for a satisfying crunch.

Recipe Tips

• Why blend the beans: Blending a portion of the cannellini beans is a professional secret for thickening soups without using flour or cornstarch. It keeps the recipe gluten-free while adding a lovely silken texture.
• Neufchatel vs. Cream Cheese: Neufchatel cheese has about a third less fat than traditional cream cheese but provides the same tangy flavor and creamy texture, making this a lighter version of the classic “crack” chicken chili.
• **How to control the heat:**Diced green chilies are generally mild. The heat in this recipe comes from the cayenne; if you prefer a very mild version, omit the cayenne and add an extra pinch of paprika instead.
• Best chicken to use: Using a rotisserie chicken is not only a huge time-saver, but the pre-seasoned, slow-roasted meat adds a depth of flavor that you can’t get from boiling plain chicken breasts.

What To Serve With White Chicken Chili Recipe?

This White Chicken Chili Recipe is a rich, savory meal that needs a fresh or crunchy pairing! A side of Honey Cornbread is the classic choice for a sweet, crumbly contrast to the smoky chilies. For a lighter touch, a Simple Green Salad with a citrus dressing adds a lovely brightness that cuts through the creamy cheese! A few Lime Wedges for extra squeezing or a cold Mexican Lager pairs wonderfully with the cumin and coriander spices.

How To Store White Chicken Chili Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Because of the cheese, avoid letting it reach a rolling boil to prevent the dairy from separating.
• Freezing: While you can freeze this chili for up to 2 months, the texture of the Neufchatel cheese may change slightly upon thawing. If it looks a bit grainy after reheating, simply give it a vigorous stir to bring the creaminess back.

White Chicken Chili Recipe Nutrition Facts

• Calories: 355 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 75 mg
• Sodium: 840 mg
• Total Carbohydrates: 28 g
• Protein: 32 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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