Easy White Chicken Chili Recipe for a Cozy Dinner Night Recipe
This Easy White Chicken Chili recipe is a comforting and flavorful dish perfect for a cozy dinner night. Featuring tender shredded chicken, creamy Neufchatel cheese, white beans, and a blend of warm spices, it delivers a deliciously smooth and hearty chili with a subtle kick. Garnished with fresh cilantro, lime juice, and optional toppings like avocado and tortilla chips, it’s an inviting meal that’s both quick and satisfying.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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
Spices
- 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 and Proteins
- 1 (8 oz) package Neufchatel cheese
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
Vegetables and Fresh Ingredients
- 1 1/4 cup frozen or fresh corn
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro
Optional Toppings
- Tortilla chips or strips
- Monterey Jack cheese, shredded
- Sliced avocado
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 4 minutes until soft and translucent. Then add the minced garlic and cook for another 30 seconds, allowing the garlic to release its fragrance.
- Prepare the Broth Base: Pour in the low-sodium chicken broth and stir in diced green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Bring the mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes to develop flavors.
- Handle the Beans: Drain and rinse the cannellini beans. Set aside 1 cup whole beans. Place the remaining beans into a food processor with 1/4 cup of the chili broth and puree until nearly smooth. This will create a creamy texture for the chili.
- Combine Ingredients: Return to the pot and add Neufchatel cheese, corn, the whole beans, and the pureed beans. Stir well and simmer for 5-10 minutes until the cheese melts and the chili is heated through.
- Stir in Chicken and Finishing Touches: Add shredded rotisserie chicken, fresh lime juice, and chopped cilantro to the pot. Stir to combine thoroughly, allowing the flavors to blend.
- Serve Hot with Toppings: Ladle the chili into bowls and serve with optional toppings such as Monterey Jack cheese, extra cilantro, sliced avocado, and crispy tortilla chips for a delightful finish.
Notes
- Use rotisserie or leftover cooked chicken for convenience and quick preparation.
- Adjust the amount of cayenne pepper to control the heat level per your preference.
- Pureeing part of the beans adds creaminess without adding cream.
- Neufchatel cheese can be substituted with cream cheese if unavailable.
- Serve with extra lime wedges for added brightness if desired.
- Tortilla chips add a crunchy texture that contrasts nicely with the creamy chili.
Keywords: white chicken chili, chicken chili recipe, easy chili recipe, creamy chili, stovetop chili, comforting dinner
