White Chicken Chili Recipe

why make this recipe

White Chicken Chili is a warm and comforting dish that is perfect for chilly days. It is easy to make and packed with flavors that everyone will love. This recipe is a healthier twist on traditional chili, using chicken and white beans instead of beef and red beans. It is also a great way to use up leftover chicken and spices you may already have in your pantry. Everyone will enjoy a bowl of this delicious chili!

how to make White Chicken Chili

Ingredients:

• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 2 (14.5 oz) cans chicken broth
• 1 (7 oz) can diced green chilies
• 1½ tsp cumin
• ½ tsp paprika
• ½ tsp oregano
• ½ tsp coriander
• ¼ tsp cayenne
• Salt + black pepper, to taste
• 1 (8 oz) Neufchatel cheese, cubed
• 1¼ cups corn
• 2 (15 oz) cans cannellini beans
• 2½ cups cooked shredded chicken
• 1 tbsp lime juice
• 2 tbsp cilantro

Directions:

1. In a large pot, sauté the diced onion in olive oil until it becomes soft.
2. Add the minced garlic and cook for another minute.
3. Pour in the chicken broth and add the diced green chilies along with all the spices: cumin, paprika, oregano, coriander, cayenne, salt, and black pepper.
4. Let the mixture simmer for about 15 minutes on low heat.
5. If you like a creamier chili, mash 1 cup of the cannellini beans with ¼ cup of the broth. This is optional but adds a nice texture.
6. Stir in the Neufchatel cheese, corn, and both the mashed and whole beans.
7. Add the shredded chicken, lime juice, and cilantro. Mix well and heat everything through.
8. Serve the chili hot and enjoy! Don’t forget to chill any leftovers.

how to serve White Chicken Chili

White Chicken Chili can be served in bowls and topped with your favorite extras. You can add shredded cheese, sour cream, or more cilantro for garnish. It goes well with tortilla chips or crusty bread for dipping. This dish can also be accompanied by a fresh salad for a complete meal.

how to store White Chicken Chili

To store any leftovers, let the chili cool down completely. Place it in an airtight container and store it in the refrigerator. White Chicken Chili will keep for about 3-4 days. If you want to keep it longer, consider freezing it. Just make sure to use a freezer-safe container, and it should last for about 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stove or in the microwave.

tips to make White Chicken Chili

• Use rotisserie chicken for an even easier and quicker meal.
• Adjust the spices according to your taste. If you like it spicier, add more cayenne or jalapeños.
• Feel free to add more vegetables, like bell peppers or zucchini, for extra nutrients.
• If you want a thicker chili, let it simmer longer or add more mashed beans.

variation

You can easily customize White Chicken Chili by replacing the chicken with turkey or a vegetarian alternative like tofu. You can also use different types of beans, such as black beans or pinto beans if you prefer. For a creamier texture, consider stirring in some heavy cream or using cream cheese instead of Neufchatel cheese.

FAQs

1. Can I make White Chicken Chili in a slow cooker?
Yes! Simply sauté the onion and garlic first, then add everything else to the slow cooker. Cook on low for 6-8 hours.

2. Is White Chicken Chili spicy?
The spice level can be adjusted based on your preference. You can skip the cayenne or add more spices for extra heat.

3. Can I use canned chicken instead of shredded chicken?
Yes, you can use canned chicken if you are short on time. Just drain and add it to the pot during the cooking process.

4. Can I freeze leftovers?
Absolutely! Just make sure to store it in a freezer-safe container, and it will last for a few months in the freezer.

White Chicken Chili

A warm and comforting dish, White Chicken Chili is a healthier twist on traditional chili, featuring chicken and white beans. Perfect for chilly days and quick meals using leftover chicken.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Vegetables and Aromatics

• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced

Broth and Spices

• 2 cans chicken broth (14.5 oz each)
• 1 can diced green chilies (7 oz)
• 1.5 tsp cumin
• 0.5 tsp paprika
• 0.5 tsp oregano
• 0.5 tsp coriander
• 0.25 tsp cayenne
• to taste Salt + black pepper

Main Ingredients

• 1 pkg Neufchatel cheese, cubed (8 oz)
• 1.25 cups corn
• 2 cans cannellini beans (15 oz each)
• 2.5 cups cooked shredded chicken
• 1 tbsp lime juice
• 2 tbsp cilantro

Method

 

Preparation

1. In a large pot, sauté the diced onion in olive oil until it becomes soft.
2. Add the minced garlic and cook for another minute.
3. Pour in the chicken broth and add the diced green chilies along with all the spices: cumin, paprika, oregano, coriander, cayenne, salt, and black pepper.
4. Let the mixture simmer for about 15 minutes on low heat.
5. If you like a creamier chili, mash 1 cup of the cannellini beans with ¼ cup of the broth. This is optional but adds a nice texture.

Cooking

1. Stir in the Neufchatel cheese, corn, and both the mashed and whole beans.
2. Add the shredded chicken, lime juice, and cilantro. Mix well and heat everything through.
3. Serve the chili hot and enjoy! Don't forget to chill any leftovers.

Notes

For serving, top with shredded cheese, sour cream, or more cilantro. Pairs well with tortilla chips or crusty bread. Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for 2-3 months.