White Chicken Chili
A comforting and creamy white chicken chili that's perfect for cozy dinners or gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 cups cooked rotisserie chicken, chopped Juicy and tender, adds rich flavor and protein.
- 1 can (15 oz) cannellini beans, rinsed and drained Contributes texture and heartiness.
- 1 can (4 oz) diced green chiles Adds a zesty kick.
- 4 oz light cream cheese, cubed Creates a creamy texture.
- 1 tbsp olive oil Enriches the flavor.
- 1 small onion, diced Creates a fragrant base.
- 2 cloves garlic, minced Infuses the dish with savory aroma.
- 2 cups low-sodium chicken broth Ensures flavorful chili.
- 3/4 tsp kosher salt Enhances and balances flavors.
- 1 tsp ground cumin Adds warmth.
- 1/2 tsp dried oregano Brings a touch of freshness.
- 1/4 tsp black pepper For subtle heat.
- 1/4 tsp crushed red pepper flakes For a kick.
- 1 tbsp lime juice Brightens the dish.
Toppings
- 1/2 cup shredded Monterey Jack cheese Melts beautifully.
- 2 tbsp chopped fresh cilantro Brings a fragrant finish.
- to taste Crushed tortilla chips (optional) Adds crunch for texture.
Instructions
Preparation
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and sauté for about 3 minutes until translucent.
- Add the minced garlic, cooking for an additional 20 seconds until fragrant.
Cooking
- Add kosher salt, ground cumin, dried oregano, black pepper, and crushed red pepper flakes to the pot.
- Stir and let this mixture cook for about 1 minute to bloom the spices.
- Pour in the low-sodium chicken broth and diced green chiles, stirring to combine.
- Let this simmer uncovered for about 10 minutes.
- Stir in the cooked chicken, cannellini beans, cream cheese, and lime juice.
- Cook until everything is heated through and the cream cheese has melted.
Serving
- Share the chili into bowls and top with shredded Monterey Jack cheese, diced scallions, chopped cilantro, and sliced avocado.
- Add crushed tortilla chips on top for crunch.
Notes
Leftover chili can be stored in an airtight container in the fridge for up to 4 days. Freezing is possible for about 3 months. Reheat on the stovetop or microwave.