Easy White Chicken Chili That’s Pure Cozy Perfection Recipe
This Easy White Chicken Chili is a comforting and flavorful dish perfect for cozy days. Made with tender shredded chicken, creamy Neufchatel cheese, cannellini beans, and a blend of spices, this chili combines a smooth texture and a spicy kick. It’s a quick stovetop recipe that’s perfect for a hearty family meal or casual gathering, served with optional toppings like Monterey Jack cheese, avocado, and tortilla chips for added crunch and creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American Southwest
- Diet: Low Fat
Ingredients
Scale
Base Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
Broth & Spices
- 2 cans (14.5 oz each) low-sodium chicken broth
- 1 can (7 oz) diced green chilies
- 1.5 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp dried oregano
- 0.5 tsp ground coriander
- 0.25 tsp cayenne pepper
- Salt and freshly ground black pepper, to taste
Cheese & Vegetables
- 1 pkg (8 oz) Neufchatel cheese, cut into small cubes
- 1.25 cups frozen or fresh corn
Beans & Protein
- 2 cans (15 oz each) cannellini beans
- 2.5 cups shredded cooked rotisserie or leftover chicken
Finishing Touches
- 1 tbsp fresh lime juice
- 2 tbsp chopped fresh cilantro, plus more for serving
Optional Garnishes
- Tortilla chips or strips
- Monterey Jack cheese
- Sliced avocado
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add diced onion and sauté for 4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
- Add Broth and Spices: Pour in the chicken broth and add diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and freshly ground black pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes to develop flavors.
- Prepare Beans: Drain and rinse the cannellini beans well. Measure out 1 cup of the beans and set the rest aside. Place the reserved 1 cup beans in a food processor along with 1/4 cup of the soup broth and puree until nearly smooth to add creaminess.
- Add Cheese, Corn, and Beans: Stir the Neufchatel cheese cubes into the soup to melt, then add the corn, whole reserved beans, and the pureed bean mixture. Mix well and continue to simmer the soup for an additional 5 to 10 minutes.
- Finish and Serve: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Serve the chili hot, garnished with Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips if desired for extra texture and flavor.
Notes
- Using Neufchatel cheese instead of cream cheese reduces fat while keeping creaminess.
- Rotisserie or leftover chicken adds convenience, but you can use cooked chicken breasts or thighs.
- Adjust the cayenne pepper amount to control spiciness.
- Pureeing some beans gives a thick, creamy texture without using heavy cream.
- This soup stores well in the refrigerator for 3-4 days and freezes nicely for up to 2 months.
Keywords: White Chicken Chili, Easy Chili Recipe, Comfort Food, Chicken Soup, Spicy Chili, Healthy Chili
