There’s something about a bowl of chili that feels like a warm hug on a chilly evening—and this creamy white chicken chili is exactly that. It’s like the cozy sweater you pull out when the leaves start to fall, but in food form. Imagine the rich creaminess blending with tender chicken, topped off with a hint of spice, creating a flavor symphony that dances on your taste buds.
Steps
- Warm olive oil in a large pot over medium-high heat. Add diced onions and cook for about 4 minutes, then incorporate minced garlic and cook for an additional 30 seconds.
- Introduce chicken broth, green chilies, cumin, paprika, oregano, coriander, and a pinch of cayenne pepper, seasoning with salt and pepper to taste. Allow the mixture to reach a boil, then lower the heat to medium-low and let it simmer for 15 minutes.
- Rinse the beans and set aside one cup of whole beans. Blend another cup of the beans with 1/4 cup of the soup broth using a food processor until the mixture is almost smooth.
- Add Neufchatel cheese to the soup along with corn, whole beans, and the pureed bean mixture, stirring thoroughly. Let the soup simmer for an additional 5 to 10 minutes.
- Mix in the shredded chicken, fresh lime juice, and cilantro. Serve the chili hot, garnished with Monterrey Jack cheese, cilantro, avocado slices, and tortilla chips if desired.
Ingredients
- Rotisserie chicken or leftover cooked chicken
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (4 ounces each) mild green chilies
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- Salt and pepper, to taste
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup frozen corn (or canned corn, drained)
- 4 ounces Neufchatel cheese (or cream cheese)
- Juice of 1 fresh lime
- Fresh cilantro, to taste
- Optional toppings: Monterrey Jack cheese, additional cilantro, avocado slices, tortilla chips
Nutritional Values
Calories 2298 | Calories from Fat 756 | Total Fat 84g | Saturated Fat 36g | Cholesterol 462mg | Sodium 3150mg | Potassium 3096mg | Carbohydrates 210g | Fiber 48g | Sugar 30g | Protein 198g | Vitamin A 3360IU | Vitamin C 50.4mg | Calcium 996mg | Iron 30mg
FAQ
- Can I prepare White Chicken Chili using a slow cooker?
- Absolutely, White Chicken Chili can be made in a slow cooker. Use raw chicken breasts added at the start along with broth, spices, and chilies. To ensure the onions aren’t crunchy, you can finely mince them or sauté them with garlic prior to adding them to the slow cooker. Cook on high for 3 hours or on low for 5-6 hours until the chicken is cooked through. Then, remove the chicken, add softened cream cheese until melted, and stir in the bean mixture, corn, shredded chicken, lime, and cilantro.
- What makes White Chicken Chili creamy without using too much dairy?
- The creamy texture is achieved by pureeing some of the Cannellini beans with a bit of the soup broth. This method provides a creamy consistency without relying heavily on dairy products or thickening agents like flour.
- What type of chicken is best for White Chicken Chili?
- Rotisserie chicken or leftover cooked chicken is recommended for this recipe. It adds more flavor and is more convenient, preventing the chicken from becoming dry as it might when using raw chicken breasts.
- When is the best time to prepare White Chicken Chili?
- White Chicken Chili is ideal for busy fall and winter evenings. It’s a comforting dish perfect for events like Halloween, football Sundays, or any cozy gatherings.
- Can I use canned corn instead of frozen in White Chicken Chili?
- Yes, canned corn can be substituted for frozen corn. However, some people may find the flavor of canned corn less preferable compared to its frozen counterpart.
Tips
- For a quicker and more flavorful chili, use rotisserie or leftover chicken instead of raw chicken breasts, as this minimizes the cooking time and prevents the chicken from drying out.
- To achieve a creamy texture without heavy dairy, puree a portion of the Cannellini beans with some broth. This step enhances the chili’s creaminess naturally.
- If you prefer your chili with a bit of heat, consider using spicier green chilies, or add a pinch of cayenne pepper to taste.
- Enhance your chili with a variety of toppings such as fresh avocado slices, crunchy tortilla chips, cheddar cheese, and chopped cilantro to personalize each serving.
Equipment
- Enameled Dutch Oven – For cooking the chili.
- Food Processor – Used for pureeing the beans to achieve a creamy texture.
- Fine Mesh Strainer or Colander – For draining and rinsing the beans.
