Description
A creamy white chicken chili with tender beans, sweet corn, green chilies, and warm spices. Comforting, hearty, and perfect for cozy dinners.
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
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp coriander
- 1/4 tsp cayenne
- Salt and black pepper, to taste
- 1 (8 oz) Neufchatel cheese, cubed
- 1 1/4 cups corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups cooked shredded chicken
- 1 tbsp lime juice
- 2 tbsp cilantro
Instructions
1. In a large pot, heat olive oil over medium heat. Sauté diced onion until softened, then add garlic and cook briefly.
2. Pour in chicken broth and diced green chilies. Stir in cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Simmer for 15 minutes.
3. Optional: Mash 1 cup of beans with 1/4 cup broth for a thicker texture.
4. Stir in cubed Neufchatel cheese, corn, mashed beans, and remaining whole beans until cheese is melted and mixture is creamy.
5. Add shredded chicken, lime juice, and cilantro. Stir well and heat through.
6. Serve hot with desired toppings. Refrigerate leftovers and reheat gently.
Notes
Don’t skip the lime juice—it balances the creaminess.
Mashing beans helps thicken the chili naturally.
Cilantro can be omitted if preferred.
Chili thickens in the fridge—reheat slowly and add a splash of broth if needed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 383
- Sugar: 5g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 75mg