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White Chicken Chili Recipe

A robust and soothing alternative to the classic beef chili, this White Chicken Chili delivers a luscious and satisfying experience. Its creamy texture and harmonious blend of spices make it a standout dinner for any night. Yield: approximately 8 cups.
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Course: Dinner, Soup
Cuisine: American
Keyword: White Chicken Chili Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

  • 1 7 oz can diced green chilies
  • 1/2 tsp ground coriander
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh cilantro plus extra for garnish
  • 2 15 oz cans cannellini beans
  • 1 tbsp fresh lime juice
  • 1/4 tsp cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic finely minced
  • 1 8 oz package Neufchatel cheese, cubed
  • 1 small yellow onion diced
  • 2 14.5 oz cans low-sodium chicken broth
  • 1/2 tsp paprika
  • 2 1/2 cups shredded cooked rotisserie or leftover chicken
  • 1/2 tsp dried oregano
  • 1 1/4 cups corn fresh or frozen
  • 1 1/2 tsp cumin
  • Optional for serving: Tortilla chips or strips Monterey Jack cheese, sliced avocado

Instructions

  • Warm the olive oil in a large pot set over medium-high heat. Introduce the diced onion and sauté for about 4 minutes until softened. Incorporate the garlic and cook for an additional 30 seconds, stirring continuously.
  • Pour in the chicken broth and stir in the green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and a pinch of salt and black pepper. Bring the mixture to a gentle boil, then lower the heat and allow it to simmer for 15 minutes.
  • Meanwhile, rinse and drain the cannellini beans. Measure out 1 cup of the beans and set the remainder aside. Transfer the measured beans to a food processor with 1/4 cup of the hot broth; blend until nearly smooth.
  • Add the Neufchatel cheese to the simmering pot, stirring until it melts. Incorporate the corn, the reserved whole beans, and the pureed beans, blending everything well. Let the mixture continue to simmer for an additional 5 to 10 minutes.
  • Finally, mix in the shredded chicken, fresh lime juice, and chopped cilantro. Serve hot, garnished with extra cilantro, Monterey Jack cheese, avocado slices, and tortilla chips if desired.

Notes

The revised recipe uses cooked, shredded chicken—preferably rotisserie—for enhanced flavor and tenderness. Previously, 1 lb of raw chicken was used and cooked from the start.
If you do not have a food processor, the bean pureeing step can be omitted, though the soup will be slightly less creamy.