Description
Comfort meets zesty flavor in this white chicken chili that brings Mexican-inspired warmth to your dinner table. Creamy, hearty, and packed with protein, this dish delivers bold spices and tender chicken in a single satisfying bowl you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 2.5 cups shredded cooked rotisserie or leftover chicken
- 2 (15 ounces) cans cannellini beans
Liquid and Vegetable Base:
- 2 (14.5 ounces) cans low-sodium chicken broth
- 1 (7 ounces) can diced green chilies
- 1 small yellow onion, diced
- 2 cloves garlic, finely minced
- 1.25 cups frozen or fresh corn
- 1 (8 ounces) package Neufchatel cheese, cubed
Seasonings and Finishing:
- 1.5 teaspoons cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Optional toppings: tortilla chips or strips, Monterey Jack cheese, sliced avocado
Instructions
- Heat olive oil in a spacious cooking vessel over medium temperature, gently sweating the diced onions until translucent and softened.
- Introduce minced garlic and briefly sauté to release its aromatic essence, creating a fragrant base for the chili.
- Cascade chicken broth into the pot, incorporating diced green chilies and a harmonious blend of spices: cumin, paprika, oregano, ground coriander, cayenne pepper, salt, and black pepper.
- Allow the liquid to gently simmer, then slowly melt Neufchatel cheese cubes into the mixture, stirring until completely integrated and creating a creamy consistency.
- Introduce tender shredded chicken, sweet corn kernels, and creamy cannellini beans, allowing the ingredients to meld and warm thoroughly while stirring intermittently.
- Brighten the chili’s flavor profile by splashing fresh lime juice and sprinkling vibrant chopped cilantro, tasting and adjusting seasonings as desired.
- Ladle the steaming chili into serving bowls, garnishing with optional accompaniments like crisp tortilla chips, sharp Monterey Jack cheese, or buttery sliced avocado for added texture and richness.
Notes
- Swap Neufchatel cheese with cream cheese or Greek yogurt for a lighter, tangier version that still maintains creamy texture.
- Reduce cayenne pepper for milder heat or add extra for a spicier kick, tailoring the chili’s heat level to personal preference.
- Use rotisserie chicken or leftover grilled chicken to save time and add extra flavor depth to the dish.
- For a vegetarian adaptation, replace chicken with plant-based protein like white beans, tofu, or jackfruit, ensuring protein-rich alternative maintains the chili’s hearty character.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 50 mg