Description

This creamy and flavorful White Chicken Chili blends tender rotisserie chicken with white beans, green chiles, and a medley of spices for a comforting and hearty meal. The addition of cream cheese and pureeing part of the chili lends a rich, velvety texture, perfect for a cozy dinner served with fresh toppings like avocado, jalapenos, and shredded cheese.

Ingredients

Base Ingredients

1 medium yellow onion, diced
2 cloves garlic, minced
2 (14 oz.) cans low-sodium chicken broth (about 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

Spices

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

Dairy and Protein

8 oz. cream cheese, softened and cubed
2 cups shredded rotisserie chicken or cooked chicken (about 1 lb.)

Finishing Touches

1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
Fresh chopped cilantro (for garnish)
A dollop of sour cream (optional)
Monterrey Jack or Pepper Jack cheese, shredded (for topping)
Tortilla strips (for serving)
Sliced avocados (for serving)
Sliced jalapenos (for serving)

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Instructions

Sauté Onions and Garlic: In a large Dutch oven over medium-high heat, sauté the diced onion in 1 tablespoon of olive oil until soft and translucent. Add minced garlic and cook for an additional 30 seconds to release its aroma.
Add Broth and Vegetables: Pour in the low-sodium chicken broth, then stir in diced green chiles, drained corn, and rinsed white beans. Season the mixture with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, and salt and pepper to taste.
Simmer to Develop Flavors: Bring the chili to a boil, then reduce heat to medium-low and let it simmer gently for 15 minutes to meld the flavors together.
Puree Part of the Chili: Remove 1 cup of the chili and puree it in a food processor or use an immersion blender until smooth to add creaminess. Return the pureed chili to the pot and stir well to combine.
Add Cream Cheese and Chicken: Stir in the softened cream cheese cubes and shredded cooked chicken. Continue to simmer for 5 minutes, stirring occasionally until the cream cheese fully melts and the chicken is heated through.
Finish with Lime and Cilantro: Stir in lime juice and freshly chopped cilantro for brightness and freshness. Allow the chili to simmer for a few more minutes. It will thicken slightly as it stands.
Serve with Toppings: Spoon the chili into bowls and garnish with additional fresh cilantro, a dollop of sour cream, shredded Monterrey Jack or Pepper Jack cheese, tortilla strips, sliced avocados, and jalapenos according to your preference.
Enjoy: Serve hot and enjoy this comforting and creamy White Chicken Chili perfect for any season.

Notes

Using low-sodium chicken broth helps control the salt level for a balanced flavor.
Adjust cayenne pepper according to your heat preference or omit for milder chili.
Pureeing a portion of the chili gives it creamy thickness without using heavy cream.
Rotisserie chicken is a convenient shortcut, but leftover cooked chicken or poached chicken breast works equally well.
Feel free to customize toppings to suit your taste, such as adding diced red onions or fresh jalapeño slices for extra heat.