Description
A creamy and flavorful White Chicken Chili that combines tender chicken, cannellini beans, and a blend of spices in a comforting broth, finished with creamy Neufchatel cheese and fresh lime juice. Perfect for a hearty lunch or dinner, served with optional toppings like Monterrey Jack cheese, avocado, and tortilla chips.
Ingredients
Scale
Base 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
Dairy & Beans
- 1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
Chicken & Fresh Ingredients
- 2 1/2 cups shredded cooked rotisserie or left-over 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: 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 chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper. Season with salt and freshly ground black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans. Measure out 1 cup of beans. Set aside the remaining whole beans. Transfer 1 cup of beans to a food processor with 1/4 cup of the soup broth and puree until nearly smooth to add creaminess.
- Add Cheese and Corn: Stir Neufchatel cheese cubes into the soup along with corn, the whole beans, and the pureed beans. Stir well to combine. Simmer for 5 to 10 minutes more to heat through and melt the cheese.
- Finish Soup: Stir in shredded chicken, fresh lime juice, and fresh cilantro. Adjust seasoning if needed. Serve hot with optional toppings such as Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips.
Notes
- If you don't have a food processor, you can skip pureeing the beans; the soup will be slightly less creamy but still delicious.
- This chili can be frozen in an airtight container for up to 3 months for convenient future meals.
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 55 mg
