Description
This creamy white chicken chili is made with shredded chicken, hearty beans, green chiles, corn and a delicious blend of seasonings.
Ingredients
Scale
- 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
- Fresh chopped cilantro, for topping
- A dollop of sour cream, for topping
- Monterrey Jack or Pepper Jack cheese, shredded, for topping
- Tortilla strips, for topping
- Sliced avocados, for topping
- Sliced jalapenos, for topping
Instructions
- Step: In a large Dutch oven over medium-high heat, saute onions in 1 tablespoon of olive oil until soft. Add garlic and saute for another 30 seconds.
- Step: Pour in chicken broth and add green chiles, corn and beans. Season with cumin, chili powder, oregano, paprika, coriander, cayenne and salt and pepper to taste.
- Step: Bring to a boil then reduce heat to medium-low and simmer for 15 minutes to marry the flavors.
- Step: Remove 1 cup of the chili and puree in a food processor or with an immersion blender for a thicker, creamier chili. Return blended chili to the pot and stir to mix.
- Step: Add cubed cream cheese and shredded cooked chicken and stir to mix until the cream cheese dissolves fully in the chili. Simmer for 5 minutes until chicken is warmed through.
- Step: Add in lime juice and cilantro and stir to mix well. Simmer for a few more minutes.
- Step: Dish and serve hot with your choice of toppings.
Notes
Substitute rotisserie chicken with any cooked leftover chicken. For raw chicken, poach it in the broth until fully cooked and shred. Slow cooker method: Add all ingredients except cooked chicken and cream cheese to a 6 qt. slow cooker; cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in cream cheese and cooked chicken at the end and cook on HIGH for 15 minutes. For more heat, add poblano peppers or ancho chili powder.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 31 g
- Cholesterol: 85 mg
Keywords: white chicken chili, creamy chicken chili, one pot meal, white beans, cozy dinner