White Chicken Chili (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 small yellow onion, diced
02 -
1 tbsp olive oil
03 -
2 cloves garlic, finely minced
04 -
2 (14.5 oz) cans low-sodium chicken broth
05 -
1 (7 oz) can diced green chilies
→ Seasonings
06 -
1 1/2 tsp cumin
07 -
1/2 tsp paprika
08 -
1/2 tsp dried oregano
09 -
1/2 tsp ground coriander
10 -
1/4 tsp cayenne pepper
11 -
salt and freshly ground black pepper, to taste
12 -
1 tbsp fresh lime juice
→ Main Components
13 -
1 (8 oz) pkg Neufchatel cheese (light cream cheese), cut into small cubes
14 -
1 1/4 cup frozen or fresh corn
15 -
2 (15 oz) cans cannellini beans
16 -
2 1/2 cups shredded cooked rotisserie chicken
→ Garnish
17 -
2 tbsp chopped fresh cilantro, plus more for serving
18 -
Tortilla chips or strips for serving (optional)
19 -
Monterrey jack cheese for serving (optional)
20 -
Sliced avocado for serving (optional)
# How to Make It:
01 -
Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer.
02 -
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
03 -
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
04 -
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5-10 minutes longer.
05 -
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
# Handy Tips:
01 -
If you don't own a food processor, you can skip the pureeing step, though the soup won't be quite as creamy.
02 -
Using pre-cooked rotisserie chicken adds better flavor and prevents overcooked chicken.
03 -
This recipe yields approximately 8 cups of chili.