Description
Experience the ultimate comfort with this creamy, sophisticated white chicken chili. By combining rotisserie chicken, hearty white beans, sweet corn, and mild green chiles, this recipe creates a rich, velvety texture without needing heavy flour. Enhanced by a savory blend of cumin, coriander, and cayenne, and finished with tangy cream cheese, this dish is a quick and satisfying weeknight solution that tastes like it has been simmering for hours.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 cloves garlic, minced
3.5 cups low-sodium chicken broth
8 oz canned green chiles
15 oz canned whole kernel corn, drained
30 oz white beans (Cannellini or Great Northern), drained and rinsed
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
8 oz cream cheese, softened to room temperature
1 lb cooked chicken, shredded
Instructions
Heat the olive oil in a large pot over medium-high heat and sauté the onions until translucent.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, green chiles, drained corn, and white beans.
Stir in the cumin, oregano, paprika, coriander, and cayenne pepper.
Bring the mixture to a gentle simmer.
Carefully scoop out about 1 cup of the bean and broth mixture, blend it until smooth, and return it to the pot to thicken the chili.
Stir in the softened cream cheese until fully melted and combined.
Add the shredded cooked chicken and heat through for 5 minutes.
Serve warm, optionally garnished with fresh cilantro or lime wedges.
Notes
Use rotisserie chicken for the best time-saving results. If you prefer a thinner soup, omit the step of blending a portion of the beans. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: American