White Chicken Chili
This white chicken chili is a creamy, healthy dish packed with flavor and lean protein. Perfect for a quick meal, it's also gluten-free and loaded with fiber-rich ingredients.
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
- 2 1/2 cups shredded cooked rotisserie or leftover chicken
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add diced onion and sauté for about 4 minutes until softened.
- Add the minced garlic and cook for 30 seconds, stirring frequently until fragrant.
- Pour in the chicken broth and stir in green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 15 minutes.
- Meanwhile, drain and rinse the beans. Set aside 1 cup of whole beans. Puree another 1 cup of beans with 1/4 cup of broth in a food processor until almost smooth.
- Add the cubed Neufchatel cheese to the pot, stirring constantly until melted and incorporated. Stir in the corn, the remaining whole beans, and the pureed beans to thicken the chili.
- Simmer for an additional 5-10 minutes until the flavors meld and the chili is creamy.
- Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Adjust seasoning to taste.
- Serve warm and garnish with extra cilantro, Monterey Jack cheese, sliced avocado, and tortilla chips, if desired.