Craving a hearty, flavorful meal that’s both satisfying and easy to make? Look no further! This creamy white chicken chili recipe is the perfect blend of tender chicken, hearty beans, and a rich, velvety broth. It’s a delicious twist on traditional chili that will become your new favorite comfort food.
Why This White Chicken Chili Recipe?
This isn’t your average chili. Here’s why this recipe stands out:
- Creamy texture without heavy cream
- Perfect balance of flavors with a blend of spices
- Quick prep time, especially with rotisserie chicken
- Versatile – great for weeknight dinners or gatherings
- Packed with protein and fiber
Essential Tools
For the best results, have these kitchen tools ready:
- 6-quart enameled Dutch oven or large pot
- Food processor
- Measuring cups and spoons
- Can opener
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 2 (4 oz) cans chopped green chilies
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 cup frozen corn
- 4 oz Neufchatel cheese (or cream cheese)
- 3 cups shredded rotisserie chicken
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté aromatics:
- Heat olive oil in Dutch oven over medium-high heat
- Add onion and sauté for 4 minutes
- Add garlic and sauté for 30 seconds
- Build the base:
- Add chicken broth, green chilies, and all spices
- Bring to a boil, then reduce heat and simmer for 15 minutes
- Prepare the beans:
- Set aside 1 cup of whole beans
- Purée remaining beans with 1/4 cup broth in food processor
- Finish the chili:
- Add Neufchatel cheese, corn, whole beans, and puréed beans
- Simmer for 5-10 minutes
- Stir in chicken, lime juice, and cilantro
- Serve and enjoy:
- Ladle into bowls and add your favorite toppings
Pro Tips for Perfect White Chicken Chili
Chicken Selection
- Use rotisserie chicken for convenience and added flavor
- Leftover cooked chicken works great too
Bean Purée Technique
- Puréeing some beans creates a creamy texture without extra dairy
- If you don’t have a food processor, mash some beans with a fork
Spice Customization
- Adjust the cayenne pepper to your preferred heat level
- Add a diced jalapeño for extra kick
Make It Ahead
- Flavors develop even more when made a day ahead
- Reheat gently, adding a splash of broth if needed
Toppings and Variations
Customize your chili with these delicious options:
- Shredded Monterey Jack cheese
- Sliced avocado
- Crushed tortilla chips
- Sour cream
- Extra cilantro
- Sliced jalapeños
Slow Cooker Option
- Add raw chicken breasts, broth, spices, and chilies to slow cooker
- Cook on low for 6-8 hours or high for 3-4 hours
- Shred chicken and add beans, corn, and cream cheese
- Cook for an additional 30 minutes and finish with lime and cilantro
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 3 months (omit cream cheese and add when reheating)
- Reheat: Warm gently on stovetop or microwave, stirring occasionally
Frequently Asked Questions
Q: Can I use dried beans instead of canned?
A: Yes, but soak and cook them separately before adding to the chili.
Q: Is this recipe gluten-free?
A: Yes, just ensure your chicken broth and spices are certified gluten-free.
Q: Can I make this vegetarian?
A: Substitute chicken with extra beans or add diced zucchini and use vegetable broth.
Q: How can I thicken the chili if it’s too thin?
A: Simmer uncovered to reduce, or add more puréed beans.
By following this tested recipe, you’ll create a deliciously creamy white chicken chili that’s perfect for any occasion. Whether for a cozy family dinner or a game day gathering, this chili is sure to impress!