There’s something so comforting about a warm bowl of chili, isn’t there? It’s the kind of meal that feels like a hug. While I love a classic red chili, this White Chicken Chili has a special place in my heart. It’s creamy, savory, and has just the right amount of spice to warm you up.
This is one of those chicken dinner recipes that looks impressive but is secretly so easy to make. We’re using a clever shortcut with rotisserie chicken to save time without sacrificing any flavor. Let’s get cooking!
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Why You’ll Love This Recipe
First off, the creaminess is just fantastic. We use a little bit of Neufchatel cheese and pureed beans to create a rich, velvety texture. It’s what makes this White Chicken Chili so memorable. You get all that hearty chili goodness with a smooth finish.
It’s also incredibly convenient for a weeknight. Since we use precooked chicken, a lot of the work is already done for you. This whole meal comes together in one pot, which means less cleanup. Who doesn’t love that?
Another great thing is how customizable it is. You can play with the toppings to make it your own. Add some avocado, a sprinkle of cheese, or a handful of tortilla strips for extra crunch. It’s a fun way to let everyone at the table build their own perfect bowl.
Ingredients
The ingredients for these White Chicken Chilli Recipes are simple and easy to find at your local grocery store. Nothing too fancy, just wholesome stuff that comes together beautifully.
- 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, monterrey jack cheese, sliced avocado for serving (optional)
Step By Step Instructions
Making this amazing White Chicken Chili is a breeze. Just follow these simple steps and you’ll have a delicious meal ready to go. Let’s walk through it together.
Step 1: Sauté The Aromatics
First, heat your olive oil in a large pot or Dutch oven over medium high heat. Add the diced onion and cook for about four minutes until it gets soft and translucent. Then, toss in the minced garlic and cook for another 30 seconds. The smell will be incredible!
Step 2: Build The Broth
Now it’s time to build that flavorful broth. Pour in the chicken broth and add the diced green chilies. Stir in all the wonderful spices: cumin, paprika, oregano, coriander, and a pinch of cayenne pepper. Season with salt and pepper to your liking. Bring the mixture just to a boil, then lower the heat and let it simmer for 15 minutes. This lets all the flavors meld together.
Step 3: Create The Creamy Base
Here’s the trick to getting that super creamy texture. Drain and rinse your cannellini beans. Take one cup of the beans and put them in a food processor with about a quarter cup of the hot broth from your pot. Blend until it’s nearly smooth. If you don’t have a food processor, you can skip this, but the puree really adds a nice thickness.
Step 4: Combine Everything
Add the cubed Neufchatel cheese to the simmering pot. Stir it in until it melts completely. Then, add the corn, the whole beans you set aside, and the bean puree. Give everything a good stir. Let it simmer for another 5 to 10 minutes so it all comes together.
Step 5: Finish And Serve
Finally, stir in your shredded chicken, the fresh lime juice, and the chopped cilantro. Let it heat through for a minute or two. And that’s it! Ladle your beautiful White Chicken Chili into bowls. Top it with Monterrey Jack cheese, extra cilantro, some avocado slices, and tortilla strips if you like.
How To Store Leftovers
If you have any leftovers, which is a big if, storing them is simple. First, let the chili cool down to room temperature. You don’t want to put a hot pot directly into your fridge. This can raise the internal temperature of the refrigerator, which isn’t safe for other foods.
Once cooled, transfer the chili to an airtight container. It will keep well in the refrigerator for up to four days. Reheating is easy too. You can gently warm it on the stovetop over low heat or pop it in the microwave. The chili might thicken a bit in the fridge, so feel free to add a splash of chicken broth to get it back to your desired consistency.
Tips
Want to make this White Chicken Chilli In Crock Pot? It’s so easy! Just sauté the onion and garlic on the stove first, then add them to your slow cooker with the broth, chilies, and spices. Cook on low for 4 to 6 hours. About 30 minutes before serving, stir in the pureed beans, cheese, corn, whole beans, and chicken. It’s a great set it and forget it option.
Don’t be shy with the toppings. They really make this dish special. A dollop of sour cream or plain Greek yogurt adds a lovely tang. Sliced jalapeños can give it an extra kick. A squeeze of fresh lime juice right before eating also brightens up all the flavors.
If you prefer to cook your own chicken, you certainly can. Just season two chicken breasts with salt and pepper and cook them in the pot before you sauté the onions. Remove them, shred the meat, and add it back at the end as instructed. Using rotisserie chicken is just a fantastic time saver for busy days.
Conclusion
This White Chicken Chili recipe is a true keeper. It’s one of those comforting chicken dinner recipes that you’ll want to make again and again. It’s warm, creamy, and packed with layers of flavor. Plus, it’s so simple to put together, making it a wonderful meal for any night of the week.
I really hope you give this one a try. It’s a family favorite in my house, and I have a feeling it will be in yours too. There’s nothing better than sharing a delicious, homemade meal with the people you love. Happy cooking!
FAQ
Can I Make This Recipe Spicy?
Of course! The recipe calls for a small amount of cayenne pepper for a mild warmth. To increase the heat, you can add more cayenne, a pinch of red pepper flakes, or even a finely diced jalapeño along with the onions.
What Kind Of Beans Are Best?
Cannellini beans are used here because they are creamy and hold their shape well. However, Great Northern beans or navy beans would also be excellent choices for White Chicken Chilli Recipes. Use what you have on hand!
Can I Freeze This Chili?
Yes, you can freeze this chili, but be aware that dairy can sometimes separate when thawed. For best results, let the chili cool completely, then store it in a freezer safe container for up to three months. Thaw it in the refrigerator overnight and reheat gently on the stovetop, stirring well.
Is This Recipe Gluten Free?
Yes, the ingredients in this White Chicken Chili are naturally gluten free. Just make sure to check your chicken broth and spices to ensure they are certified gluten free if you have a serious sensitivity. Serve with gluten free tortilla chips.
Chocolate Protein Ice Cream
This easy, creamy chocolate protein ice cream offers a refreshing, guilt-free treat. It’s simple to make with just a few ingredients, perfect for a quick snack or a light dessert on busy weeknights.
Requirements
Ingredients
Instructions
- In a Ninja Creami pint container, combine the protein shake, protein powder, cocoa powder, sweetener, and salt. Add optional guar gum or pudding mix for extra creaminess.
- Mix with a frother or whisk until the base is completely smooth with no clumps.
- Secure the lid and freeze on a level surface for at least 24 hours until solid.
- Place the frozen pint into the machine and process using the ‘Lite Ice Cream’ setting.
- If the texture is crumbly, add a tablespoon of milk or shake and use the ‘Re-Spin’ function.
- If desired, create a well in the center, add mix-ins, and use the ‘Mix-In’ function to combine. Enjoy immediately!
Notes
Taste the base before freezing and adjust sweetener if needed. Frozen desserts often taste less sweet, so aim for slightly sweeter than you prefer.
Do not fill the pint past the max fill line, as the mixture will expand during freezing and processing.
A full 24-hour freeze is essential for the best, creamiest texture. Rushing this step can result in an icy or soupy consistency.
Consider topping with fresh fruit or a drizzle of sugar-free caramel for extra flavor.
Nutrition
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