This White Chicken Chili is a delightful twist on traditional beef chili. It’s creamy, zesty, and packed with flavors that will make your taste buds dance. The combination of tender chicken, hearty beans, and a rich, creamy broth makes this dish a must-try.
What sets this chili apart is its versatility. You can easily adjust the level of spiciness to your liking or even add more veggies for extra nutrition. The lime juice and fresh cilantro give it a refreshing kick, making it a perfect dish for any season. Whether you’re cooking for a family dinner or preparing a meal for a special occasion, this White Chicken Chili is sure to impress.
Table of contents
White Chicken Chili recipe
- 2 1/2 cups shredded cooked rotisserie chicken
- 1 small yellow onion, diced
- 2 cloves garlic, 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
- 2 (15 oz) cans cannellini beans
- 1 1/4 cup frozen or fresh corn
- 1 (8 oz) pkg Neufchatel cheese, cut into small cubes
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 4 minutes.
- Add garlic and sauté for 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 for 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 for 5 – 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.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 383 kcal | Servings: 6 servings
What Do You Use to Thicken White Chicken Chili?
There are several ways to thicken white chicken chili:
- Cornstarch: A mixture of cornstarch and water can be added to the chili and cooked until it thickens.
- Flour: A roux made from flour and butter can be used as a thickening agent.
- Reducing: Simmering the chili for an extended period can help reduce the liquid and make it thicker.
- Mashed Beans: Some of the white beans can be mashed and stirred back into the chili for a thicker texture.
- Cream Cheese or Sour Cream: Dairy products can also add a creamy thickness to the chili.
Why is My White Chicken Chili Not Thick?
If your white chicken chili is not thick, it could be due to a few reasons:
- Excess Liquid: Too much broth or water can make the chili thin.
- Not Enough Cooking Time: The chili may need more time to simmer and reduce.
- Lack of Thickening Agents: As mentioned above, you might not have used any thickening agents like cornstarch, flour, or mashed beans.
What is the Difference Between Red and White Chili?
- Base Protein: Red chili often uses beef, while white chili typically uses chicken.
- Beans: Red chili usually features red or pinto beans, whereas white chili uses white beans.
- Broth: Red chili has a tomato-based broth, while white chili uses chicken broth.
- Spices: Red chili often includes chili powder and paprika, while white chili uses spices like cumin and oregano.
- Color: The most obvious difference is the color, with red chili being red or brown and white chili being lighter, often creamy in color.