This White Chicken Chili is hearty, warming and comforting. It’s a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner.
Something New: White Chicken Chili
Even as it’s getting hotter outside I’m still going to want chili all through the summer. I’ve always made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices.
I’d never tried making white chicken chili but I’ve been meaning to for at least a year now and I finally got around to it. Easy, and simply delicious, I loved the way the flavors of this chili blend together. It’s also nice to have a different chili recipe I can rotate with my classic chili recipe.
Ingredients – What You Need
- Chicken Broth
- Green Chillies
- Cumin, Paprika, Oregano & Corriander
- Cannellini Beans
- Cheese, Neufchatel & Monterey Jack
- Lime Juice
- Tortilla Chips
The Trick For A Creamy White Bean Chicken Chili
You’ll notice there’s a step in the recipe that instructs you to process some of the Cannellini beans with some of the soup broth. I saw this once while I was watching Giada making a soup on Food Network. If I’m remembering right, she added some pureed Cannellini beans to give the soup a creamy texture.
I thought that idea would be perfect to make this white bean chicken chili extra creamy so I decided to adapt that method and I loved it (if you don’t have a food processor or just don’t want to have to clean a food processor [I hate those dishes] then yes, you could just add all the beans in whole). Enjoy this white chicken chili, I’m sure you’ll love it like I did!
More Chili Recipes To Try;
White Chicken Chili
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner.
- 1 small yellow onion , diced
- 1 tbsp olive oil
- 2 cloves garlic , finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper , to taste
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked chicken*
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
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.
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**.
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Recipe Source: Cooking Classy
- *Recipe updated to use pre-cooked shredded chicken (previously used raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don't end with over-cooked chicken breasts.
- **If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.