Brrr, is it just me, or is there something about a chilly day that just screams for comfort food? You know, that warm-you-from-the-inside-out kind of meal? For me, nothing beats a big bowl of creamy, dreamy White Chicken Chili. It’s like a hug in a bowl, trust me!
I remember one Thanksgiving, we were snowed in (yes, snow in *November*!). The turkey was, well, let’s just say it was a *learning experience*. But the real star of the show? My White Chicken Chili! Everyone huddled around the fireplace, bowls in hand, totally forgetting about the slightly singed bird. That’s when I knew this recipe was a keeper. It’s seriously the best!
Why You’ll Love This White Chicken Chili
Okay, so why *this* White Chicken Chili recipe? I’m telling you, it’s a winner! Here’s the deal:
- It’s super quick to make – perfect for busy weeknights.
- The flavor? Seriously amazing.
- Comfort food at its finest!
- Relatively healthy (loaded with protein and fiber!).
- Even the picky eaters in my family devour it.
Quick and Easy White Chicken Chili
Listen, I’m all about easy. This White Chicken Chili? Couldn’t be simpler! We’re talking basic steps, nothing fancy. And the best part? You probably already have most of the ingredients in your pantry. Seriously, a quick chop of an onion, a little sautéing, and boom – you’re basically done! Weeknight dinner hero, right here.
A Flavorful and Comforting White Chicken Chili Recipe
This isn’t your bland, boring chili, okay? We’ve got creamy, savory goodness going on. The spices give it a little kick (but not too much, promise!). It’s got that warm, cozy feeling that just makes you want to curl up on the couch with a good book. Honestly, one bite and you’ll feel like you’re getting a big, warm hug. It’s *that* good!
White Chicken Chili Ingredients
Alright, let’s talk ingredients! This White Chicken Chili is all about simple, flavorful stuff. Here’s what you’ll need:
- 1 small yellow onion, diced – don’t skimp, it adds so much flavor!
- 1 tbsp olive oil – for sautéing that onion to golden perfection.
- 2 cloves garlic, finely minced – because everything’s better with garlic, right?
- 2 (14.5 oz) cans low sodium chicken broth – trust me, low sodium is the way to go so you can control the salt.
- 1 (7 oz) can diced green chilies – these add a *tiny* kick, but don’t worry, it’s not too crazy.
- 1 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper – our spice squad!
- Salt and freshly ground black pepper, to taste – season, season, season!
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes – this is the secret to the creamy texture!
- 1 1/4 cup frozen or fresh corn – adds a little sweetness and pop of color.
- 2 (15 oz) cans cannellini beans, drained and rinsed – these are our creamy white beans.
- 2 1/2 cups shredded cooked rotisserie or leftover chicken – rotisserie chicken is my shortcut weapon!
- 1 Tbsp fresh lime juice – brightens everything up!
- 2 Tbsp chopped fresh cilantro, plus more for serving – can’t skip the cilantro!
- Optional toppings: Tortilla chips or strips, Monterrey Jack cheese, sliced avocado – go wild!
How To Prepare White Chicken Chili
Okay, ready to make some magic? Don’t worry, this White Chicken Chili is seriously easy to throw together. Just follow these steps, and you’ll be enjoying a cozy bowl in no time!
Step-by-Step White Chicken Chili Instructions
First things first, grab a large pot and heat up about a tablespoon of olive oil over medium-high heat. Throw in that diced onion and sauté it for about 4 minutes, until it’s nice and softened. Then, toss in the minced garlic and cook for another 30 seconds. Careful not to burn it!
Next, pour in the chicken broth and add the green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper to your liking. Bring it all to a gentle boil, then reduce the heat to medium-low and let it simmer for about 15 minutes. This lets all those yummy flavors meld together. Mmm!
While that’s simmering, drain and rinse your cannellini beans. Now, here’s a little trick! Scoop out about a cup of those beans and toss them into a food processor with about 1/4 cup of the broth from the pot. Puree it until it’s almost smooth. This is going to make our chili extra creamy! If you don’t have a food processor, no biggie, just skip this step. It’ll still be delicious!
Now, add the Neufchatel cheese (that’s the light cream cheese!), corn, the rest of the whole cannellini beans, and that pureed bean mixture to the pot. Stir it all up and let it simmer for another 5 to 10 minutes, until the cheese is melted and everything is nice and hot.
Finally, stir in the shredded chicken, lime juice, and cilantro. Give it a good stir, and you’re done! Serve it up with your favorite toppings like Monterrey Jack cheese, extra cilantro, avocado slices, and tortilla chips. Yum!
Tips for Success for the Best White Chicken Chili
Want to make sure your White Chicken Chili is absolutely perfect? Here are a few of my top tips:
Don’t be afraid to adjust the spices to your taste! If you like it a little spicier, add a pinch more cayenne pepper. If you prefer a milder flavor, go easy on the green chilies.
Use good quality chicken broth. It really makes a difference in the overall flavor of the chili. I like to use a low-sodium broth so I can control the amount of salt.
Be careful not to overcook the chicken. If you add it too early, it can get dry and rubbery. Adding it at the end keeps it nice and tender.
And lastly, don’t skip the toppings! They add so much flavor and texture to the chili. Seriously, a little cheese and some crunchy tortilla chips take it to the next level!
Ingredient Notes and Substitutions for White Chicken Chili
Okay, so let’s chat about some of the ingredients in this White Chicken Chili. Sometimes, you gotta make swaps, right? No problem! I’ve got you covered.
First up, the Neufchatel cheese. If you can’t find it, regular cream cheese works just fine! It’ll still give you that creamy texture we’re after. You can even use a dairy-free cream cheese alternative if you want to keep things dairy-free. Just make sure it melts well!
And those cannellini beans? Great Northern beans are a perfect substitute. Honestly, any white bean will do in a pinch. Just make sure they’re cooked and tender!
Now, about those green chilies… If you’re not a fan of spice, use mild ones or reduce the amount. Want to kick it up a notch? Add a pinch of red pepper flakes or use hot green chilies. It’s all about what *you* like!
Serving Suggestions for Your White Chicken Chili
Okay, so you’ve got this amazing White Chicken Chili… now what? Well, the toppings are where the fun *really* begins! I’m telling you, don’t hold back!
My absolute go-to? A big pile of crunchy tortilla chips for dipping! But shredded cheese is a MUST – Monterrey Jack, cheddar, even a little pepper jack if you’re feeling wild! And sliced avocado? Oh yeah. It adds such a creamy coolness. A dollop of sour cream or Greek yogurt is also amazing. And don’t forget a squeeze of fresh lime! Seriously, so good!
Storing and Reheating Your White Chicken Chili
Okay, so you made a big batch of White Chicken Chili (good for you!), and now you’ve got leftovers. No problem! This stuff keeps great. Just let it cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll be good for about 3-4 days. Or, if you want to keep it longer, you can totally freeze it! It’ll last for up to 3 months in the freezer.
When you’re ready to reheat, just thaw it out in the fridge overnight (if frozen), then heat it up on the stovetop over medium heat until it’s nice and bubbly. Or, if you’re in a hurry, you can microwave it! Just be sure to stir it every minute or so to make sure it heats evenly. Easy peasy!
White Chicken Chili FAQ
Got questions about making the *best* White Chicken Chili ever? I got you! Here are some common questions I get asked all the time:
Can I make White Chicken Chili in a slow cooker?
Absolutely! It’s SO easy. Just toss everything (except the cheese, lime juice, cilantro, and toppings) into your slow cooker, cook on low for 6-8 hours, then stir in the cheese until melted. Add the lime juice and cilantro right before serving. Easy peasy slow cooker White Chicken Chili!
Can I freeze White Chicken Chili?
Yep! Just let it cool completely, then pop it into freezer-safe containers. It’ll keep for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then reheat on the stovetop or in the microwave. It’s perfect for meal prepping!
How can I make White Chicken Chili spicier?
Oh, you like it hot, huh? I get it! There are tons of ways to add heat. Try adding a pinch (or a LOT!) of cayenne pepper. Or use hot green chilies instead of mild. A dash of your favorite hot sauce works wonders, too! Go wild!
Nutritional Information for White Chicken Chili
Alright, so you’re probably wondering about the nutritional info for this White Chicken Chili, right? Okay, here’s the deal: I’m giving you an *estimate*, because, well, it all depends on the exact brands and ingredients you use. So, take this with a grain of salt, okay?
Just remember, this is a guideline! If you’re super serious about tracking your macros, plug the specific ingredients you’re using into a nutrition calculator. But hey, at least you’ve got a general idea, right?
Rate This White Chicken Chili Recipe!
Okay, you made it! You whipped up a batch of my White Chicken Chili. Now, pretty please, tell me what you think! Leave a comment below and let me know how it turned out. Did you love it? Did you tweak it? Share your experience – I wanna hear it all! And don’t forget to give it a star rating, okay? Happy cooking!
Print
Comforting White Chicken Chili With 1 Secret Step
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and flavorful White Chicken Chili perfect for a comforting meal.
Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left over chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterrey Jack cheese, sliced avocado for serving (optional)
Instructions
- Heat olive oil in a large pot over medium high heat. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 to 10 minutes longer.
- Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Notes
- If you do not own a food processor you can skip the pureeing step, soup just will not be quite as creamy.
- The chili can be frozen in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg
