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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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.