Description
This white chicken chili is creamy, hearty, and loaded with flavor. A comforting soup recipe perfect for fall and winter, made with rotisserie chicken, white beans, green chilies, and a blend of spices.
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, cut into small cubes
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans, drained and rinsed
2 1/2 cups shredded cooked rotisserie chicken
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro
Tortilla chips, Monterey Jack cheese, avocado slices (optional)
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 4 minutes, then add garlic and cook 30 seconds.
2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring to a boil, then reduce to simmer for 15 minutes.
3. Set aside 1 cup beans. Blend with 1/4 cup broth until smooth.
4. Add cream cheese, corn, whole beans, and pureed beans. Simmer 5–10 more minutes.
5. Stir in chicken, lime juice, and cilantro. Simmer until warmed through.
6. Serve hot with desired toppings.
Notes
To make in a slow cooker, add all ingredients except cream cheese and cilantro. Cook on low for 6–7 hours. Stir in cream cheese in the last 30 minutes.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg