White Chicken Chili
A flavorful and hearty white chicken chili with tender chicken, cannellini beans, and a blend of spices.
Equipment
- large pot
- Cutting board
- Chef's knife
Ingredients
For the Chili
- 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 ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 pkg Neufchatel cheese (aka light cream cheese, 8 oz), cut into small cubes
- 1 ¼ cup frozen or fresh corn
- 2 cans cannellini beans (15 oz each)
- 2 ½ cups shredded cooked rotisserie or left-over chicken
- 1 tablespoon fresh lime juice
- 2 tablespoon chopped fresh cilantro, plus more for serving
For Serving
- Tortilla chips or strips
- Monterrey jack cheese
- Sliced avocado
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and stir in the diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper.
- Bring the mixture to a simmer and add the Neufchatel cheese cubes, stirring until melted and smooth.
- Stir in the corn, cannellini beans, shredded chicken, and lime juice. Simmer for 10-15 minutes.
- Remove from heat and stir in the chopped cilantro.
- Serve hot with tortilla chips, Monterrey jack cheese, sliced avocado, and additional cilantro if desired.
Notes
For a thicker chili, mash some of the beans before adding them to the pot.