Ingredients
– 1 1/4 cup diced onion Provides a flavorful base that builds the foundation of the dish by adding sweetness and depth when sautéed.
– 1 tablespoon olive oil Used for sautéing to prevent sticking and enhance the overall taste with its healthy fats.
– 2 cloves garlic, finely minced Adds a pungent, aromatic punch that boosts the savory notes and supports immune health.
– 2 (14.5 oz) cans chicken broth Forms the liquid base, keeping the chili broth-like and allowing flavors to meld together.
– 1 (7 oz) can diced green chilies (mild) Brings a mild heat and tang that defines the chili’s character without overwhelming other tastes.
– 1 1/2 teaspoon ground cumin Infuses a warm, earthy spice that ties the flavors together and gives the dish its signature boldness.
– 1/2 teaspoon paprika Contributes a subtle smokiness and color, enhancing the visual appeal and adding a layer of flavor.
– 1/2 teaspoon oregano Offers a herbaceous note that brightens the mix and supports the overall Mediterranean-inspired spice blend.
– 1/2 teaspoon ground coriander Adds a citrusy undertone that complements the other spices and balances the heat.
– 1/4 teaspoon cayenne pepper Provides a gentle kick of spice, adjustable to taste for those who want more fire in their chicken chili.
– Salt and pepper to taste Seasons the dish perfectly, ensuring every element pops without overpowering the natural flavors.
– 1 (8 oz) package light cream cheese, cut into small cubes Creates a creamy texture that makes the chili rich and smooth without heavy cream.
– 2 (15 oz) cans cannellini or great northern beans Serves as the hearty base; one portion gets pureed for creaminess, while the rest adds texture and protein.
– 1 1/4 cup frozen corn (or canned corn) Adds sweetness and crunch, plus nutrients like fiber and vitamins for a well-rounded meal.
– 2 1/2 cups shredded cooked chicken (from rotisserie or leftovers) The main protein that makes the dish filling and easy to prepare using pre-cooked options.
– 1 tablespoon fresh lime juice Brightens the flavors with acidity, cutting through the richness and adding a fresh twist.
– 2 tablespoons chopped fresh cilantro, plus more for serving Infuses a burst of herbal freshness and enhances the overall aroma.
Instructions
1-First Step: Prepare Your Ingredients and Start Sautéing Begin by gathering all your ingredients to make the process smooth this is your mise en place, which takes about 15 minutes. Heat 1 tablespoon of olive oil in a large pot over medium-high heat, then add 1 1/4 cup of diced onion. Sauté the onion for about 4 minutes until it softens and becomes translucent, building a flavorful base that enhances the overall chicken chili.
2-Second Step: Add Garlic and Build the Broth Once the onion is ready, toss in 2 cloves of finely minced garlic and cook for another 30 seconds. This quick addition releases its aroma without browning, preventing bitterness and tying into the creamy texture of the final dish. Next, stir in 2 (14.5 oz) cans of chicken broth, 1 (7 oz) can of diced green chilies, 1 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper. Season with salt and pepper to taste, then bring the mixture to a boil over high heat. Reduce the heat and let it simmer for 15 minutes, allowing the spices to infuse the broth deeply this is where the bold flavors really start to shine, especially in a chicken chili like this.
3-Third Step: Handle the Beans for Creaminess While the broth simmers, drain and rinse 2 (15 oz) cans of cannellini or great northern beans. Set aside the whole beans, then take 1 cup of the beans and process them with 1/4 cup of the broth until nearly smooth. This step, done in a food processor or blender, creates that signature creamy texture without extra thickeners, making it ideal for diet-conscious preparations. If you’re adapting for a vegan version, ensure your beans are from a plant-based source. Add the light cream cheese (1 (8 oz) package, cut into cubes), 1 1/4 cup frozen corn, the whole beans, and the pureed beans to the pot. Stir everything together and simmer for 5 to 10 minutes more, letting the mixture thicken gently at medium heat.
4-Fourth Step: Finish with Chicken and Fresh Elements Now, stir in 2 1/2 cups of shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons chopped fresh cilantro. Let it all heat through for about 2-3 minutes on low heat, ensuring the chicken is warmed without drying out using leftovers keeps it moist and quick. This white chicken chili recipe with creamy texture reaches its peak here, as the lime and cilantro add a fresh brightness. For variations, if you’re serving seniors or kids, reduce the cayenne for milder flavors.
5-Final Step: Serve and Enjoy Once everything is combined and heated, remove the pot from the heat and ladle the chili into bowls. Top with optional add-ons like cheese, additional cilantro, sliced avocado, and tortilla chips or strips for extra crunch and personalization. The total cook time is about 35 minutes, making this a perfect weeknight option. For a refreshing pairing, check out our Brazilian lemonade recipe on the blog, which complements the spices nicely. This step ensures your white chicken chili is not just a meal, but a customizable delight for all occasions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🦃 Using cooked chicken from leftovers saves time and keeps meat juicy.
🍲 Pureeing some beans with broth gives creamy texture without extra dairy or thickeners.
🥄 If you don’t have a food processor, add all beans whole; texture will be less creamy but still flavorful.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 383
- Sugar: 5g
- Sodium: 525mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 33g
- Cholesterol: 77mg