Name: White Chicken Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 small yellow onion, diced; 1 tbsp (15 ml) olive oil; 2 cloves garlic, finely minced; 2 cans (411 g) low-sodium chicken broth; 1 can (198 g) diced green chilies; 1 1/2 tsp (7.5 ml) cumin; 1/2 tsp (2.5 ml) paprika; 1/2 tsp (2.5 ml) dried oregano; 1/2 tsp (2.5 ml) ground coriander; 1/4 tsp (1.25 ml) cayenne pepper; salt and freshly ground black pepper, to taste; 1 package (227 g) Neufchatel cheese (aka light cream cheese), cut into small cubes; 1 1/4 cups (300 g) frozen or fresh corn; 2 cans (425 g) cannellini beans; 2 1/2 cups (600 g) shredded cooked rotisserie or leftover chicken; 1 tbsp (15 ml) fresh lime juice; 2 tbsp (30 ml) chopped fresh cilantro, plus more for serving; Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Description

Discover the ultimate White Chicken Chili Recipe that is hearty, flavorful, and perfect for any occasion. Learn how to make this delicious dish today!

Ingredients

1 small yellow onion, diced
1 tbsp (15 ml) olive oil
2 cloves garlic, finely minced
2 cans (411 g) low-sodium chicken broth
1 can (198 g) diced green chilies
1 1/2 tsp (7.5 ml) cumin
1/2 tsp (2.5 ml) paprika
1/2 tsp (2.5 ml) dried oregano
1/2 tsp (2.5 ml) ground coriander
1/4 tsp (1.25 ml) cayenne pepper
salt and freshly ground black pepper, to taste
1 package (227 g) Neufchatel cheese (aka light cream cheese), cut into small cubes
1 1/4 cups (300 g) frozen or fresh corn
2 cans (425 g) cannellini beans
2 1/2 cups (600 g) shredded cooked rotisserie or leftover chicken
1 tbsp (15 ml) fresh lime juice
2 tbsp (30 ml) chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

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Instructions

Warm the olive oil in a large pot over medium-high heat. Toss in the diced onion and cook for about 4 minutes. Add minced garlic and continue to cook for another 30 seconds.
Pour in the chicken broth and green chilies. Sprinkle in cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and black pepper to your liking. Allow the mixture to come to a gentle boil, then lower the heat to medium-low, letting it simmer for 15 minutes.
Rinse the beans in a fine mesh strainer or colander. Measure out 1 cup of beans, keeping the rest whole. Place the 1 cup of beans in a food processor with 1/4 cup of the broth from the pot and blend until nearly smooth.
Drop the Neufchatel cheese into the pot along with the corn, whole beans, and pureed beans. Stir thoroughly and let it simmer for another 5 to 10 minutes.
Mix in the shredded chicken, fresh lime juice, and chopped cilantro. If desired, serve with Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips.

Notes

Puree some cannellini beans with broth for a creamier texture in the soup.
Enhance the overall taste with fresh lime juice for a burst of citrus flavor.
Customize toppings with avocado slices, Monterrey Jack cheese, and extra cilantro for added freshness and flavor.