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Classic White Chicken Chili Recipe

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Savor the rich flavors of Classic White Chicken Chili, a hearty dish loaded with tender chicken, creamy Neufchatel cheese, and a blend of spices like cumin and cayenne pepper. Serve with tortilla chips and avocado for a perfect meal.

Ingredients

Scale
  • 1 small yellow onion, diced
  • 1 tablespoon 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 teaspoons cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 1 (8 oz) package Neufchatel cheese, cubed
  • 1 1/4 cups frozen or fresh corn
  • 2 (15 oz) cans cannellini beans
  • 2 1/2 cups shredded cooked rotisserie or leftover chicken
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • Tortilla chips, Monterrey Jack cheese, and sliced avocado for serving (optional)

Instructions

  • In a large pot, heat olive oil over medium heat. Add diced onion and sauté until softened.
  • Stir in minced garlic, cooking for another minute until fragrant.
  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir to combine.
  • Bring the mixture to a simmer, then reduce heat and cook for about 15 minutes.
  • Add Neufchatel cheese, stirring until melted and fully incorporated.
  • Stir in corn, beans, and shredded chicken. Simmer for another 5-10 minutes.
  • Add fresh lime juice and cilantro just before serving.
  • Serve hot with optional toppings like tortilla chips, Monterrey Jack cheese, and sliced avocado.

Notes

  • For a thicker chili, mash some of the beans before adding them.
  • Adjust the heat by varying the amount of cayenne pepper.
  • Leftovers can be stored in the refrigerator for up to 3 days.

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