White Chicken Chili Comfort Dish

Why Make This Recipe

White Chicken Chili is a comforting dish that’s perfect for chilly evenings or whenever you crave something hearty and delicious. This chili is creamy, flavorful, and easy to prepare, making it a great choice for family dinners or casual gatherings. Plus, it’s packed with protein from the chicken and beans, making it both satisfying and nutritious!

How to Make White Chicken Chili

Ingredients

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups
• 2 (4 oz.) cans diced green chiles
• 1 (15 oz.) can whole kernel corn, drained
• 2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed
• 1 teaspoon cumin
• 1/2 teaspoon EACH: chili powder, oregano, paprika, ground coriander
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste
• 8 oz. cream cheese, softened and cubed
• 2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro, chopped
• Fresh chopped cilantro for garnish
• A dollop of sour cream
• Monterrey Jack or Pepper Jack cheese, shredded
• Tortilla strips for serving
• Sliced avocados for topping
• Sliced jalapenos for garnish

Directions

1. In a large Dutch oven over medium-high heat, sauté onions in 1 tablespoon of olive oil until soft. Add garlic and sauté for another 30 seconds.
2. Pour in chicken broth and add green chiles, corn, and beans. Season with cumin, chili powder, oregano, paprika, coriander, cayenne, and salt and pepper to taste.
3. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes to allow the flavors to marry.
4. Remove 1 cup of the chili and puree it in a food processor or with an immersion blender for a thicker, creamier texture. Return the blended chili to the pot and stir to mix.
5. Add cubed cream cheese and shredded chicken, stirring until the cream cheese dissolves fully into the chili. Simmer for 5 minutes until the chicken is warmed through.
6. Stir in lime juice and cilantro, mixing well. Simmer for a few more minutes. The chili will thicken some more upon standing.
7. Dish it out and serve hot with your choice of toppings. Enjoy!

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How to Serve White Chicken Chili

Serve White Chicken Chili hot, topped with fresh cilantro, a dollop of sour cream, and shredded cheese. Add tortilla strips for crunch and sliced avocados or jalapeños for extra flavor. This chili is perfect with a side of crusty bread or corn muffins.

How to Store White Chicken Chili

To store leftover White Chicken Chili, let it cool to room temperature. Place it in an airtight container and refrigerate for up to 3-4 days. You can also freeze it in individual portions for up to 3 months. To reheat, thaw if frozen and warm it on the stove or microwave until heated through.

Tips to Make White Chicken Chili

• For a spicier version, increase the cayenne pepper or add diced jalapeños to the chili.
• Feel free to use leftover chicken or even turkey for this recipe.
• Adjust the creaminess by adding more or less cream cheese according to your taste.
• Serve with a squeeze of fresh lime juice for an extra zing.

Variation

Try adding other vegetables like bell peppers or zucchini for added nutrition. You can also switch up the beans based on your preference or what you have on hand.

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FAQs

1. Can I use canned chicken instead of rotisserie chicken?
Yes, canned chicken can be used as a substitute, but it may alter the flavor slightly. Rinsing it can help reduce sodium content.

2. Is this recipe gluten-free?
Yes, as long as you use gluten-free broth and check your canned ingredients for gluten.

3. Can I make this chili vegetarian?
Absolutely! Omit the chicken and use vegetable broth, then add extra beans or vegetables for added texture and nutrition.