Flavorful White Chicken Chili

By jiafei

6 Person

50 Minutes

383 Calories

We’ve all made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices but have you tried white chicken version yet? Flavorful White Chicken Chili made with hearty beans, tender chicken, and a rich and creamy broth. It’s a great alternative to traditional beef chili and makes for a super satisfying dinner! If you’re lucky to have any left it will make great leftovers for lunch the next day too!

Ingredients

Topping

Sliced avocado
Monterrey Jack cheese
Tortilla chips

Freshly ground black pepper
Salt
2 tbsp. Chopped fresh cilantro, plus more for serving
1 tbsp. Fresh lime juice
2 1/2 cups Shredded cooked rotisserie or left-over chicken
2 cans Cannellini beans
1 1/4 cups Frozen or fresh corn
8 oz. Cream cheese, cut into small cubes
1/4 tsp. Cayenne pepper
1/2 tsp. Ground coriander
1/2 tsp. Dried oregano
1/2 tsp. Paprika
1 1/2 tsp. Diced green chilies
7 oz. Diced green chilies
2 cans Low-sodium chicken broth
2 cloves Garlic , finely minced
1 tbsp. Olive oil
1 Small yellow onion, diced

Method

01

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.
02

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
03

Drain and rinse beans in a fine-mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
04

Add cream cheese to soup along with corn, whole beans, and pureed beans and stir well. Simmer 5 - 10 minutes longer.
05

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.

Related Tags

Flavorful White Chicken Chili

3.5

( By jiafei )

01 Information

Grade easy
Serving 6 servings
Calorie 383 Kcal
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

Topping

Sliced avocado

Monterrey Jack cheese

Tortilla chips

Freshly ground black pepper

Salt

2 tbsp. Chopped fresh cilantro, plus more for serving

1 tbsp. Fresh lime juice

2 1/2 cups Shredded cooked rotisserie or left-over chicken

2 cans Cannellini beans

1 1/4 cups Frozen or fresh corn

8 oz. Cream cheese, cut into small cubes

1/4 tsp. Cayenne pepper

1/2 tsp. Ground coriander

1/2 tsp. Dried oregano

1/2 tsp. Paprika

1 1/2 tsp. Diced green chilies

7 oz. Diced green chilies

2 cans Low-sodium chicken broth

2 cloves Garlic , finely minced

1 tbsp. Olive oil

1 Small yellow onion, diced

03 Method

Step 1

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.

Step 2

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Step 3

Drain and rinse beans in a fine-mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

Step 4

Add cream cheese to soup along with corn, whole beans, and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Step 5

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips if desired.

04 Author