There’s nothing quite like a warm bowl of white chicken chili to wrap you in comfort on those chilly nights when the world feels like a snow globe. This recipe is like a cozy blanket for your taste buds—simple, hearty, and unexpectedly zesty. I remember making it last winter during a power outage, cooking by candlelight, and it tasted like a victory over the cold.
Steps
- Warm olive oil in a large pot over medium-high heat. Sauté chopped onion for about 4 minutes, then add minced garlic and continue to sauté for another 30 seconds.
- Pour in chicken broth, add green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper, bring to a boil, then reduce heat to medium-low and let simmer for 15 minutes.
- Drain and rinse the beans, then set aside one cup whole. Blend another cup of beans with 1/4 cup of the soup broth until nearly smooth using a food processor.
- Add Neufchatel cheese to the soup, along with corn, whole beans, and pureed beans. Stir well and let simmer for an additional 5 to 10 minutes.
- Incorporate shredded chicken, fresh lime juice, and chopped cilantro. Serve the chili topped with Monterrey Jack cheese, extra cilantro, avocado slices, and tortilla chips if desired.
Ingredients
- Cooked chicken (rotisserie or leftover)
- Fresh garlic (minced)
- Onion
- Chicken broth
- Mild green chilies
- Ground cumin
- Paprika
- Dried oregano
- Ground coriander
- Cannellini beans (or great northern beans)
- Frozen corn (or canned)
- Neufchatel cheese (or cream cheese)
- Fresh lime juice
- Fresh cilantro
- Olive oil
- Salt and pepper (to taste)
- Optional toppings: Monterrey Jack cheese, avocado slices, tortilla chips
Nutritional Values
Calories: 2298 | Fat: 84g | Saturated Fat: 36g | Cholesterol: 462mg | Sodium: 3150mg | Potassium: 3096mg | Carbohydrates: 210g | Fiber: 48g | Sugar: 30g | Protein: 198g | Vitamin A: 3360IU | Vitamin C: 50.4mg | Calcium: 996mg | Iron: 30mg
FAQ
- Can I use leftover chicken instead of rotisserie chicken for White Chicken Chili?
- Absolutely, leftover cooked chicken works perfectly in this recipe. Rotisserie chicken is preferred for its flavor and convenience, but any cooked chicken will be a great addition.
- Is it possible to make White Chicken Chili in a crockpot?
- Yes, you can prepare this chili in a slow cooker. Simply start with raw chicken breasts, add them with the broth, spices, and chilies, then cook on high for 3 hours or low for 5-6 hours. Follow up by adding the softened cream cheese, pureed beans, whole beans, corn, shredded chicken, lime, and cilantro.
- What makes this White Chicken Chili creamy?
- The creamy texture is achieved by pureeing some of the Cannellini beans with a portion of the soup broth. This method adds creaminess without needing extra dairy or flour.
- When is the best time to make White Chicken Chili?
- This chili is ideal for busy fall and winter evenings. It’s a comforting meal perfect for events like Halloween, football Sundays, or any cozy occasion.
- What toppings go well with White Chicken Chili?
- Popular toppings include avocado slices, tortilla chips, Monterrey Jack cheese, and fresh cilantro. Feel free to add your favorites to customize each serving.
Tips
- Use rotisserie or leftover cooked chicken to save time and enhance flavor, avoiding the risk of dry chicken breasts.
- Blend a portion of the Cannellini beans with some soup broth to achieve a creamy texture without needing heavy dairy products.
- Opt for fresh lime juice over bottled for the best flavor in your chili.
- Customize your chili with toppings such as avocado slices, tortilla chips, and cheese to add texture and additional flavor.
Equipment
- 6 Quart Enameled Dutch Oven – This is essential for cooking the chili.
- Food Processor – Used for pureeing the beans to achieve a creamy texture.
- Fine Mesh Strainer or Colander – For draining and rinsing the beans.
