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Embrace the ultimate comfort food with this incredibly satisfying white chicken chili recipe. This hearty dish is celebrated for its wonderfully rich and creamy texture, making it a favorite for weeknight dinners and special occasions alike. Get ready to enjoy a bowl of pure deliciousness that’s surprisingly easy to prepare and packed with incredible flavor. You’ll love bringing this simple, yet gourmet-tasting, meal to your table!
Why You’ll Love This Creamy White Chicken Chili Recipe
This isn’t just any chili; it’s a culinary experience designed for ease and flavor. Here’s why this particular white chicken chili recipe will become a staple in your kitchen:
- Irresistible Creamy Texture: Thanks to Neufchatel cheese and pureed cannellini beans, every spoonful is luxuriously smooth without being overly heavy.
- Perfectly Balanced Spices: A thoughtful blend of cumin, paprika, oregano, and a touch of cayenne creates a warm, aromatic, and comforting flavor profile.
- Quick, Straightforward Preparation: With cooked chicken and pantry staples, this recipe comes together efficiently, making it ideal for busy schedules.
- Versatile for Any Occasion: Whether it’s a cozy family dinner or a casual get-together with friends, this chili always hits the spot.
- Satisfying, Wholesome Feel: Loaded with protein and fiber, it’s a meal that truly nourishes and keeps you feeling full and happy.
Ingredients
Crafting this delicious white chicken chili recipe starts with fresh, quality ingredients that come together to create a symphony of flavors.
- 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 Garnishes: Tortilla chips or strips, Monterey Jack cheese, sliced avocado
Notes & Substitutions
- Neufchatel Cheese: This “light” cream cheese provides fantastic creaminess with less fat than regular cream cheese, keeping your chili hearty but not heavy. You can use full-fat cream cheese if preferred.
- Beans: Cannellini beans are lovely here for their creamy texture. Great northern or navy beans make excellent substitutes if you have them on hand.
- Chicken: Rotisserie chicken is a fantastic time-saver for this white chicken chili recipe. You can also cook and shred your own chicken breasts or thighs for more control over seasoning.
- Corn: Both fresh or frozen corn work perfectly. If using fresh, simply cut it off the cob. Frozen corn needs no thawing.
- Spice Level: The cayenne pepper adds a gentle warmth. Feel free to increase it for more heat or reduce it for a milder chili.
Equipment
Gathering your tools before you begin makes cooking a breeze. You’ll need just a few basic items for this white chicken chili recipe:
- Large pot or Dutch oven
- Cutting board and sharp knife
- Measuring cups and spoons
- Fine mesh strainer/colander
- Food processor or blender
- Ladle for serving
Instructions
Creating this comforting white chicken chili recipe is straightforward. Follow these steps for a delicious meal everyone will love.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Yield: 6 servings
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 4 minutes until it softens. Next, add the minced garlic and sauté for another 30 seconds until fragrant.
- Pour in the chicken broth and add the diced green chilies. Stir in the cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for 15 minutes. This allows the flavors to meld beautifully.
- While the chili simmers, prepare your beans. Drain and rinse the cannellini beans thoroughly in a fine mesh strainer or colander. Measure out 1 cup of the rinsed beans. Set the remaining whole beans aside.
- Transfer the 1 cup of measured beans to a food processor or blender along with 1/4 cup of the simmering broth from the pot. Puree the mixture until it is nearly smooth. This step is key for achieving the creamy texture of your white chicken chili recipe.
- Add the cubed Neufchatel cheese, the whole cannellini beans, and the corn to the simmering soup. Stir everything well to combine. Incorporate the pureed beans into the pot, stirring constantly until the chili is smooth and creamy. Continue to simmer gently for another 5 to 10 minutes, allowing the cheese to melt fully and the flavors to deepen.
- Finally, stir in the shredded cooked chicken, fresh lime juice, and chopped fresh cilantro. Allow the chili to heat through for a few minutes.
- Taste the chili and adjust the seasoning as needed with additional salt, pepper, or spices.
- Serve your hot and creamy white chicken chili immediately with your desired garnishes.
Pro Tips & Troubleshooting
Ensure your white chicken chili recipe turns out perfect every time with these helpful tips:
- Sauté Aromatics Properly: Don’t rush sautéing the onion and garlic. Cooking them until softened and fragrant builds a crucial flavor base for your chili.
- Don’t Rush the Simmer: Allowing the chili to simmer for the recommended time lets the spices bloom and deepen, resulting in a more complex flavor.
- Puree Beans for Optimal Creaminess: The pureed beans are essential for that velvety texture. Make sure they are blended until almost entirely smooth.
- Adjust Cayenne for Desired Heat: Start with the recommended amount of cayenne, then add more incrementally if you prefer a spicier chili.
- Ensure Cheese Melts Smoothly: Cut the Neufchatel cheese into small cubes to help it melt more evenly and prevent clumping in the hot liquid.
- Use Good Quality Chicken Broth: A flavorful, low-sodium chicken broth makes a big difference in the overall taste of your chili.
- Consider Pre-Shredded Rotisserie Chicken: This is a fantastic shortcut that saves significant prep time without sacrificing flavor.
Serving, Storage & Variations
This versatile white chicken chili recipe is perfect for customizing to your taste and makes for excellent leftovers.
Serving Suggestions
Elevate your bowl of creamy white chicken chili with these delightful additions:
- Classic Toppings: Sprinkle with shredded Monterey Jack cheese for extra melty goodness and top with fresh, sliced avocado for a creamy contrast.
- Fresh Herbs: A generous extra sprinkle of fresh cilantro or sliced green onions adds brightness and a pop of color.
- Crunchy Accompaniments: Serve alongside crunchy tortilla chips or strips for dipping, adding a satisfying texture.
- A Squeeze of Lime: A final squeeze of fresh lime juice just before serving brightens all the flavors.
Storage Instructions
Proper storage ensures you can enjoy this delicious chili for days:
- Cool Completely: Always allow the chili to cool down to room temperature before storing.
- Refrigerate: Transfer the cooled chili to an airtight container. It will keep well in the refrigerator for 3-4 days.
- Freeze: For longer storage, freeze the chili in freezer-safe containers or bags for up to 3 months.
- Thaw & Reheat: Thaw frozen chili overnight in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
Recipe Variations
Get creative with your creamy white chicken chili!
- Spicier Chili: Add finely diced jalapeños or serrano peppers to the aromatics, or increase the cayenne pepper for a bolder kick.
- Vegetarian Option: Omit the chicken and use vegetable broth. Add an extra can of cannellini beans or some diced zucchini for more substance.
- Extra Creamy: Stir in a splash of heavy cream or a dollop of sour cream at the very end for an even richer finish.
- Smoky Flavor: Incorporate a teaspoon of smoked paprika alongside the other spices for a deeper, more complex smoky note.
- Bean Blend: Feel free to mix cannellini beans with an equal amount of great northern or navy beans for a slight variation in texture.
Nutrition Information
This white chicken chili recipe offers a delicious and hearty meal with several nutritional benefits. The chicken and beans provide a significant amount of lean protein, essential for muscle health and satiety. You also get a good dose of dietary fiber from the cannellini beans and corn, which aids digestion and helps stabilize blood sugar. Using Neufchatel cheese keeps the fat content moderate while still delivering creamy richness.
Studies show that a high-fiber diet may help regulate blood sugar levels by slowing digestion and the release of insulin, according to MultiCare. Learn more about why fiber matters.
| Nutrients (per serving) | Amount |
|---|---|
| Calories | 380 |
| Total Fat | 15g |
| Saturated Fat | 7g |
| Cholesterol | 75mg |
| Sodium | 680mg |
| Total Carbs | 29g |
| Dietary Fiber | 8g |
| Total Sugars | 4g |
| Protein | 32g |
Note: Nutritional values are approximate and may vary based on specific ingredients and preparation. For precise figures, use a trusted nutrition calculator with your exact ingredients.
FAQ
You’ve got questions, we’ve got answers about making this fantastic white chicken chili recipe!
- What kind of chicken works best for this chili? Cooked shredded chicken is ideal. Rotisserie chicken is a convenient choice, or you can boil and shred chicken breasts or thighs yourself.
- Can I make this dairy-free? Yes, you can substitute the Neufchatel cheese with a plant-based cream cheese alternative or a cashew cream to maintain creaminess.
- Is this chili very spicy? The recipe includes 1/4 teaspoon of cayenne pepper, which adds a mild warmth. You can easily adjust this by adding more for extra heat or omitting it for a very mild chili.
- Can I use dry beans instead of canned? Absolutely, but you’ll need to soak and cook them first. 1 cup of dry cannellini beans yields about 3 cups cooked, which is roughly equivalent to two 15-ounce cans.
- How do I thicken the chili more if needed? If your chili isn’t as thick as you like, you can mash a few more of the whole beans against the side of the pot. Alternatively, create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir it into the simmering chili.
Conclusion
This creamy white chicken chili recipe truly embodies the spirit of simple, delicious home cooking. With its rich flavors, comforting texture, and straightforward steps, it’s a dish that promises to warm you from the inside out. We hope you feel inspired to gather your ingredients and create this wonderful meal. Enjoy the incredible satisfaction of making and sharing your very own pot of creamy white chicken chili soon!
Creamy White Chicken Chili
Equipment
- Large pot or Dutch oven For cooking the chili
- Cutting board To dice onion and prep ingredients
- Sharp knife For ingredient prep
- measuring cups and spoons
- Fine-mesh strainer To rinse canned beans
- food processor or blender To puree beans
- Ladle For serving
Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 garlic cloves, finely minced
- 29 oz low-sodium chicken broth
- 7 oz diced green chilies
- 1.5 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
- 8 oz Neufchatel cheese, cubed
- 1 1/4 cup frozen or fresh corn
- 30 oz cannellini beans (2 cans), drained and rinsed
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for garnish
- Optional toppings: tortilla chips, Monterey Jack cheese, avocado slices
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté diced onion for 4 minutes until soft, then add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and add green chilies. Stir in cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Meanwhile, puree 1 cup of the drained cannellini beans with 1/4 cup of broth in a blender until nearly smooth. Set aside the remaining whole beans.
- Add cubed Neufchatel cheese, corn, and remaining beans to the pot. Stir until cheese is melted and mixture is creamy. Add pureed beans and cook 5–10 more minutes.
- Stir in shredded chicken, lime juice, and cilantro. Let chili heat through. Adjust seasoning to taste.
- Serve hot with optional toppings like cheese, avocado, cilantro, or tortilla chips.
