White Chicken Chili
This Chicken Chili is filling, warm, creamy, and comforting. It's a great alternative to the usual beef chili and makes a tasty and easy dinner!
Ingredients
- 1 small yellow onion, diced
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
Directions
Recipe instructions White Chicken Chili
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Step 1
Heat olive oil in a big pot over medium-high heat. Put onion in and cook for 4 minutes. Put garlic in and cook for 30 seconds more.
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Step 2
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper to taste. Bring the mixture to a boil then reduce the heat to medium-low and simmer for 15 minutes.
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Step 3
Drain and rinse beans in a colander then measure out 1 cup. Put aside the whole beans, and put 1 cup of beans into a food processor with 1/4 cup of soup broth. Blend until close to being smooth.
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Step 4
Add Neufchatel cheese, corn, whole beans, and pureed beans to the soup and stir well. Let it simmer for 5-10 more minutes.
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Step 5
Add chicken, lime juice, and cilantro and stir. If desired, serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips.
If you don't have a food processor, you can skip blending the soup. However, it may not turn out as smooth and creamy.
