White Chicken chili
White Chicken Chili is a hearty and comforting dish featuring tender chicken, creamy cannellini beans, and a flavorful mix of spices. It's perfect for a cozy dinner and can be easily adjusted for spice levels.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 Measuring cups and spoons
- 1 Cutting board
Ingredients
1 ¼ cup frozen or fresh corn
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 (7 oz) can diced green chilies
1 ½ teaspoon cumin
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
2 (14.5 oz) cans low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1 (8 oz) package Neufchatel cheese, cut into small cubes
2 (15 oz) cans cannellini beans
2 ½ cups shredded cooked rotisserie or leftover chicken
1 tablespoon fresh lime juice
2 tablespoon chopped fresh cilantro, plus extra for garnish
Tortilla chips or strips, Monterrey Jack cheese, and sliced avocado (optional)
Instructions
n a large pot, heat olive oil over medium-high heat. Add the diced onion and sauté for about 4 minutes, stirring occasionally until softened. Add the minced garlic and cook for an additional 30 seconds, letting the garlic release its aroma.
Stir in the chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season the mixture with salt and freshly ground black pepper to your preference. Bring the mixture to a gentle boil, then reduce the heat to medium-low and allow it to simmer for 15 minutes to let the flavors meld together.
While the soup simmers, drain and rinse the cannellini beans. Measure out 1 cup of the beans and set aside the rest. Place the 1 cup of beans into a food processor along with ¼ cup of broth from the soup. Blend until the mixture is almost smooth, creating a creamy base for the soup.
Add the cubed Neufchatel cheese to the soup, along with the whole beans, the pureed beans, and the corn. Stir the mixture well to combine, and simmer for an additional 5-10 minutes until the cheese has melted and the soup thickens slightly.
Gently fold in the shredded chicken, fresh lime juice, and chopped cilantro, stirring until everything is heated through. Taste and adjust seasoning if necessary.
Ladle the soup into bowls and top with extra cilantro, shredded Monterrey Jack cheese, avocado slices, and tortilla chips if desired. Enjoy this warm and satisfying dish immediately!
Notes
For extra creaminess, blend one can of cannellini beans with a little broth before adding it to the chili.
You can substitute the chicken with turkey or even tofu for a different twist.
This chili pairs well with crusty bread or tortilla chips.