Description
Thick white chicken chili made with chicken, white beans, green chilies, secret ingredient for creaminess without heavy cream.
Ingredients
For the Base:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies (mild unless you like it spicy)
Spice Blend:
- 1½ teaspoons ground cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
The Good Stuff:
- 1 (8 oz) package Neufchâtel cheese (or light cream cheese), cut into small cubes
- 1¼ cups corn (fresh or frozen)
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2½ cups shredded cooked chicken (rotisserie or leftover)
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for serving
Instructions
Heat oil in big pot over medium-high heat. Not too high or onions burn. I did that once and had to start over.
Add onion, cook 4 minutes until soft. Add garlic, cook 30 seconds more. Garlic burns fast so watch it.
This makes your kitchen smell amazing.
Pour in broth, chilies, and all spices. Don’t go nuts with salt – you can add more later.
Bring to boil then turn down and simmer 15 minutes. This wakes up the spices.
I always set a timer because I get distracted.
Take 1 cup drained beans and ¼ cup hot broth. Pulse in food processor until mostly smooth but with some chunks.
This mashed bean mixture makes it creamy without cream. Saw this on a cooking show and it works perfectly.
Save the rest of the beans – you want some whole ones.
Stir cheese cubes into simmering pot until melted. If it gets clumpy your heat’s too high.
Add corn, whole beans, and bean mush. Simmer 5-10 minutes until heated through.
Should be thick but still soupy. Too thin? Cook longer. Too thick? Add broth.
Stir in chicken, lime juice, and cilantro. Chicken just needs to warm up.
Taste and add more salt, pepper, or lime. Make it perfect for your family.
Notes
Make it the day before if you can. Tastes way better after sitting overnight.
Don’t go crazy with cayenne first time. You can add heat but can’t take it out.
Buy rotisserie chicken instead of cooking your own. More flavor and doesn’t dry out.
Don’t add lime until the end. Acid messes with cheese if you add it while it’s hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American