Name: White Chicken Chili – Creamy, Flavorful, and Comforting Every Time
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1/2 tsp paprika; 1/2 tsp dried oregano; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper; Salt and black pepper, to taste; 1 (8 oz) package Neufchatel cheese (light cream cheese), cubed; 1 1/4 cup frozen or fresh corn; 2 (15 oz) cans cannellini beans, drained and rinsed; 2 1/2 cups shredded rotisserie or leftover chicken; 1 tbsp fresh lime juice; 2 tbsp chopped fresh cilantro, plus more for garnish; Optional toppings: tortilla chips, Monterey Jack cheese, avocado slices

Description

A creamy and flavorful white chicken chili made with tender rotisserie chicken, hearty beans, mild green chilies, and a velvety broth. This comforting one-pot meal is perfect for cozy dinners and meal prep alike, offering protein-packed goodness in every spoonful.

Ingredients

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
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
Salt and black pepper, to taste
1 (8 oz) package Neufchatel cheese (light cream cheese), cubed
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans, drained and rinsed
2 1/2 cups shredded rotisserie or leftover chicken
1 tbsp fresh lime juice
2 tbsp chopped fresh cilantro, plus more for garnish
Optional toppings: tortilla chips, Monterey Jack cheese, avocado slices

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Instructions

Heat olive oil in a large Dutch oven over medium-high heat.
Add diced onion and sauté for 4 minutes until soft.
Stir in minced garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Drain and rinse the beans. Set aside 1 cup of whole beans. Blend another 1 cup of beans with 1/4 cup of broth until smooth.
Add Neufchatel cheese, corn, whole beans, and pureed beans to the pot. Stir well and simmer for 5–10 minutes until creamy.
Stir in shredded chicken, lime juice, and cilantro. Simmer for 2–3 more minutes until heated through.
Serve hot, topped with Monterey Jack cheese, avocado slices, and tortilla chips.

Notes

For extra creaminess, puree more beans or add a splash of heavy cream or coconut cream.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
If you don’t have a food processor, skip pureeing — the soup will just be slightly less creamy.
For more heat, add diced jalapeños or use medium green chilies.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: American