White Chicken Chili

This creamy white chicken chili combines tender shredded chicken, cannellini beans, mild green chilies, and Neufchatel cheese for a hearty, comforting dinner ready in under an hour. Perfect for busy weeknights or cozy weekends.

Prep time

10 minutes

Cook time

40 minutes

Total time

50 minutes

Yield

6 servings

Ingredients

1 small yellow onion, diced

1 tbsp olive oil

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

Salt and freshly ground black pepper, to taste

1 (8 oz) pkg Neufchatel cheese, cubed

1 1/4 cups 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

Optional toppings: Monterey Jack cheese, avocado slices, tortilla chips

Instructions

1. Step 1: Heat olive oil in a large pot over medium-high heat. Add the diced onion and sauté for 4 minutes until softened, then add minced garlic and cook for 30 seconds.
2. Step 2: Stir in chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Step 3: In a blender or food processor, puree 1 cup of beans with 1/4 cup of broth until smooth and creamy.
4. Step 4: Add Neufchatel cheese, corn, remaining whole beans, and the pureed beans into the pot. Stir until the cheese melts and the mixture becomes creamy.
5. Step 5: Add shredded chicken, lime juice, and chopped cilantro. Simmer for 5 minutes to blend flavors.
6. Step 6: Serve hot with your choice of toppings like shredded Monterey Jack, avocado slices, or crushed tortilla chips.

Notes

If using raw chicken, simmer it directly in the broth and spices until cooked through, shred, and return to the pot before adding the cheese.

For a spicier kick, add diced jalapeños with the onion.

To make in a slow cooker: cook all ingredients except the cheese on low for 6 hours or high for 3 hours, then stir in cheese during the last 30 minutes.

To make in an Instant Pot: cook all but cheese and beans on high pressure for 15 minutes, quick release, then stir in beans and cheese until creamy.