Description
A rich, hearty, and comforting Creamy White Chicken Chili packed with tender shredded chicken, white cannellini beans, sweet corn, green chiles, and a velvety spiced broth made ultra-creamy with melted cream cheese.
Ingredients
1 tbsp olive oil
1 small yellow onion (diced)
2 cloves garlic (finely minced)
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced mild green chilies
1 ½ tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper
½ tsp kosher salt
¼ tsp freshly cracked black pepper
2 (15 oz) cans cannellini or Great Northern beans (rinsed and drained)
1 ¼ cups sweet corn (frozen, fresh, or canned)
1 (8 oz) block cream cheese or Neufchâtel cheese (softened and cubed)
2 ½ cups cooked chicken (shredded rotisserie or chicken breasts)
1 tbsp fresh lime juice
2 tbsp fresh cilantro (finely chopped)
Toppings: shredded Monterey Jack cheese, sliced avocado, tortilla strips, lime wedges
Instructions
Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and sauté for 4 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, diced green chiles, cumin, coriander, paprika, oregano, cayenne, salt, and black pepper. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Measure out 1 cup of the rinsed beans into a small bowl with ¼ cup of warm broth from the pot. Mash with a fork or pulse in a blender until smooth.
Add the bean puree, remaining whole beans, sweet corn, and cubed softened cream cheese into the pot. Stir gently over medium-low heat for 4–5 minutes until the cream cheese melts completely into a silky broth.
Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Simmer for 3–5 minutes until heated through.
Ladle into bowls and serve warm topped with shredded Monterey Jack cheese, fresh avocado slices, crispy tortilla strips, and extra cilantro!
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 385 kcal