Introducing a lighter, yet equally flavorful twist on the classic chili: White Chicken Chili. This comforting dish swaps out the traditional red beans and spices for a creamy blend of white beans, green chiles, and a touch of spice. It’s a perfect choice for those who prefer a milder heat or want to try something new. Whether you’re a chili connoisseur or a casual cook, White Chicken Chili is a versatile and delicious meal that’s sure to satisfy. Let’s dive into the world of this creamy delight!
INGREDIENTS
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 cans (14 oz. each) low-sodium chicken broth (about 3.5 cups)
- 2 cans (4 oz. each) diced green chiles
- 1 can (15 oz.) whole kernel corn, drained
- 2 cans (15 oz. each) 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 or cooked chicken (about 1 lb.)
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, chopped
Optional Toppings
- Fresh cilantro, chopped
- Sour cream
- Shredded Monterrey Jack or Pepper Jack cheese
- Tortilla strips
- Sliced avocados
- Sliced jalapeños
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the diced onion and cook until softened. Add the garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth, then add the green chiles, corn, and beans. Season with cumin, chili powder, oregano, paprika, coriander, cayenne, salt, and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to develop the flavors.
- For a thicker chili, remove 1 cup of the mixture and puree it with an immersion blender or in a separate blender. Return the blended portion to the pot and stir.
- Add the cubed cream cheese and shredded chicken to the pot, stirring until the cream cheese has fully melted and incorporated. Simmer for about 5 minutes to heat the chicken through.
- Stir in the lime juice and fresh cilantro. Simmer for another few minutes, then remove from heat. The chili will continue to thicken as it stands.
- Serve hot, topped with your choice of fresh cilantro, a dollop of sour cream, shredded cheese, tortilla strips, sliced avocados, or jalapeños. Enjoy!
NOTES
- Using Raw Chicken: If you prefer to use raw chicken, add it in with the broth and other ingredients, allowing it to cook through while simmering. Once cooked, shred the chicken and return it to the pot.
- Slow Cooker Method: Combine all ingredients (except for the cream cheese and cooked chicken) in a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Toward the end, add the cream cheese and cooked chicken and cook on HIGH for an additional 15 minutes, stirring until the cream cheese melts smoothly. For a thicker chili, blend a portion and stir it back into the pot.
- Add More Flavor or Spice: Add a dollop of sour cream or additional spices like poblano peppers, jalapeños, or ancho chili powder for extra heat.
- Customize Your Toppings: Finish with toppings like tortilla strips, shredded cheese, cilantro, or sliced avocados for added texture and flavor.
