Name: White Chicken Chili
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 cloves garlic, minced; 2 (14 oz.) cans low-sodium chicken broth (approximately 3.5 cups); 2 (4 oz.) cans diced green chiles; 1 (15 oz.) can whole kernel corn, drained; 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; Salt and pepper to taste; 8 oz. cream cheese, softened and cubed; 2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.); 1 tablespoon lime juice; 1 tablespoon fresh cilantro, chopped; Fresh chopped cilantro for garnish; A dollop of sour cream (optional); Monterey Jack or Pepper Jack cheese, shredded (optional); Tortilla strips (for topping); Sliced avocados (optional); Sliced jalapeños (optional)

Description

A heartwarming white chicken chili that brings comfort and warmth with its unique combination of flavors and creamy goodness.

Ingredients

1 medium yellow onion, diced
2 cloves garlic, minced
2 (14 oz.) cans low-sodium chicken broth (approximately 3.5 cups)
2 (4 oz.) cans diced green chiles
1 (15 oz.) can whole kernel corn, drained
2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and pepper to taste
8 oz. cream cheese, softened and cubed
2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.)
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
Fresh chopped cilantro for garnish
A dollop of sour cream (optional)
Monterey Jack or Pepper Jack cheese, shredded (optional)
Tortilla strips (for topping)
Sliced avocados (optional)
Sliced jalapeños (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large Dutch oven over medium-high heat, sauté the diced onions in 1 tablespoon of olive oil until they become soft.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Pour in the chicken broth and incorporate the diced green chiles, corn, and white beans.
Season the mixture with cumin, chili powder, oregano, paprika, coriander, cayenne, salt, and pepper to taste.
Bring everything to a boil, then reduce the heat to medium-low and allow it to simmer for 15 minutes to marry all the flavors.
Remove 1 cup of the chili and puree it in a food processor or with an immersion blender for a thicker, creamier chili. Return the blended chili to the pot and stir to combine.
Stir in the cubed cream cheese and shredded cooked chicken, mixing until the cream cheese fully dissolves into the chili. Simmer for an additional 5 minutes until the chicken is warmed through.
Finally, add the lime juice and cilantro, stirring well. Let it simmer for a few more minutes as the chili thickens upon standing.
Dish out the chili while it’s hot and serve it with your choice of toppings.

Notes

For added heat, adjust the cayenne pepper. Garnish with lime, cilantro, and your choice of toppings for the best flavor.