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White Chicken Chili

White Chicken Chili

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Total Time 50 minutes
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon fresh cilantro chopped
  • 8 oz. cream cheese softened and cubed
  • 2 cups shredded rotisserie chicken or cooked chicken about 1 lb.
  • 1 medium yellow onion diced
  • 1/4 teaspoon cayenne pepper
  • 2 15 oz. cans white beans (cannellini or great Northern beans), drained and rinsed
  • 1/2 teaspoon EACH: chili powder oregano, paprika, ground coriander
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 2 4 oz. cans diced green chiles
  • 1 15 oz. can whole kernel corn, drained
  • 1 teaspoon cumin
  • 1 tablespoon lime juice
  • 2 14 oz. cans low-sodium chicken broth, about 3.5 cups

Toppings

  • Sliced avocados
  • Monterrey Jack or Pepper Jack cheese shredded
  • Sliced jalapenos
  • Tortilla strips
  • Fresh chopped cilantro
  • A dollop of sour cream

Instructions
 

  • Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
  • Pour in the chicken broth and add the diced green chiles, corn, and white beans. Season with cumin, chili powder, oregano, paprika, coriander, cayenne pepper, and salt and pepper to taste. Stir well to combine.
  • Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 15 minutes to allow the flavors to meld together.
  • For a thicker and creamier chili, remove 1 cup of the mixture, blend it in a blender or with an immersion blender, and then return it to the pot. Stir to combine.
  • Add the cubed cream cheese and shredded chicken to the pot. Stir continuously until the cream cheese has completely melted and incorporated into the chili. Simmer for another 5 minutes to warm the chicken through.
  • Stir in the lime juice and chopped cilantro. Simmer for an additional 2-3 minutes. The chili will thicken as it cools.
  • Serve hot with your favorite toppings, such as shredded cheese, tortilla strips, sour cream, sliced avocado, or jalapeños. Enjoy!

Notes

  • Using Chicken: This recipe is quick and convenient when made with rotisserie chicken, but you can substitute any cooked, shredded chicken you have on hand. If using raw chicken, slice it in half to reduce cooking time and poach it in the simmering soup until fully cooked, then shred and return it to the pot.
  • Slow Cooker Method: Combine all ingredients (except the cooked chicken and cream cheese) in a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Add the cream cheese and cooked chicken during the final 15 minutes of cooking, stirring until the cream cheese melts smoothly. If using raw chicken, add it at the beginning, shred it once cooked, and return it to the pot. For a thicker chili, blend a cup of the mixture and stir it back in.
  • Customizing the Flavor: Add extra heat by incorporating diced jalapeños, poblano peppers, or ancho chili powder. For added creaminess and tang, serve with a dollop of sour cream.
  • Toppings: Elevate your chili by adding tortilla strips, sliced avocados, fresh cilantro, shredded Monterey Jack or Pepper Jack cheese, or extra jalapeños for a spicy kick.