Description
A creamy and flavorful white chicken chili made with tender chicken, cannellini beans, mild spices, and a touch of heat from cayenne pepper. Enhanced with Neufchatel cheese for extra creaminess and fresh lime juice and cilantro for brightness. Perfect for a cozy dinner served with optional toppings like Monterrey Jack cheese, avocado, and tortilla chips.
Ingredients
Scale
Main Ingredients
- 1 small yellow onion, diced
- 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 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
Optional Toppings
- Tortilla chips or strips
- Monterrey Jack cheese
- Sliced avocado
Instructions
- Heat and sauté onions and garlic: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant.
- Add broth and spices: Pour in the chicken broth and add the can of diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne pepper, salt, and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low to simmer for 15 minutes.
- Prepare the beans: Drain and rinse the cannellini beans using a fine mesh strainer or colander. Measure out 1 cup of beans and set aside. Transfer this cup of beans along with 1/4 cup of the soup broth into a food processor and puree until nearly smooth for a creamy texture.
- Add cheese, corn, and beans: Stir the Neufchatel cheese cubes into the soup until melted. Add the corn, whole beans, and the pureed beans to the pot. Stir well and simmer for another 5 to 10 minutes to allow all flavors to combine.
- Finish with chicken and fresh ingredients: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Heat through and adjust seasoning if needed. Serve hot with optional Monterrey Jack cheese, extra cilantro, sliced avocado, and tortilla chips as desired.
Notes
- If you don’t own a food processor, you can skip the pureeing step; the soup will still be delicious though less creamy.
- This chili can be frozen in an airtight container for up to 3 months for convenient future meals.
- Using low-sodium chicken broth helps control saltiness, but adjust seasoning to taste.
- Leftover cooked chicken or rotisserie chicken works well for ease and added flavor.
