WHITE CHICKEN CHILI
- WineCheeseScallops
- Jan 14
- 5 min read
Looking for the ultimate comfort food that warms both your soul and your taste buds? Say hello to your new favorite cold-weather dinner: White Chicken Chili! This creamy, zesty, and hearty chili is packed with tender chicken, creamy cannellini beans, and bursts of flavor from lime, cilantro, and green chilies. It’s the perfect blend of cozy and vibrant—a dish that feels like a big, warm hug but with a tangy, spicy kick.
What makes this chili a standout? Not only is it incredibly flavorful, but it’s also a breeze to whip up with pantry staples and a rotisserie chicken shortcut. Whether it’s a weeknight dinner or a game-day crowd-pleaser, this dish will have everyone asking for seconds. Plus, with endless topping options like avocado, Monterrey jack cheese, and crispy tortilla chips, you can make every bowl your own!
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Green Chilies:
These mild, tangy peppers are the secret to adding depth and just the right amount of spice to your chili. Diced green chilies are a pantry must-have for many Southwestern and Tex-Mex dishes. Not only do they provide a vibrant flavor, but they’re also low in calories and high in vitamins A and C. Their subtle heat pairs perfectly with the creamy elements in this recipe, creating a harmonious balance.
Cannellini Beans:
These creamy, nutty-flavored beans are a key ingredient in this chili. Known for their smooth texture, they’re an excellent source of protein, fiber, and iron. By blending a portion of the beans, you’ll naturally thicken the chili without the need for heavy creams or flours, keeping it lighter but just as satisfying.
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This White Chicken Chili recipe takes inspiration from classic chili but swaps the tomato-based broth for a creamy, tangy base that’s lighter yet equally satisfying. While traditional chili con carne has deep roots in Mexican-American cuisine, white chicken chili is a modern twist that has gained popularity in recent decades. The use of rotisserie chicken, green chilies, and cannellini beans reflects a blend of Southwestern flavors with the convenience of everyday cooking. This recipe was born from a desire to create a hearty, flavorful meal that could come together quickly with ingredients you likely already have on hand.
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Tips, Serving Suggestions, AND Storage Advice | WHITE CHICKEN CHILI
Use Freshly Squeezed Lime Juice: The brightness from fresh lime juice adds a tangy zing that enhances the chili’s flavor. Bottled lime juice just doesn’t compare!
Blend the Beans for Creaminess: Don’t skip pureeing a portion of the beans; it’s the key to a luscious, creamy texture without heavy cream.
Rotisserie Chicken Shortcut: Save time by using a store-bought rotisserie chicken. It’s flavorful, tender, and perfect for shredding or cubing.
Customize the Spice Level: Prefer more heat? Add a diced jalapeño along with the onion and garlic or a pinch more cayenne pepper.
Prep Ahead: This chili tastes even better the next day. Make it ahead and let the flavors meld overnight.
Freezer-Friendly: Portion leftovers into airtight containers and freeze for up to 3 months. Reheat gently on the stovetop.
Top It Off: Let everyone customize their bowls with toppings like shredded Monterrey jack cheese, avocado slices, tortilla strips, or extra cilantro.
Serve with Cornbread: A warm piece of cornbread makes the perfect companion to this chili.
Keep It Light: For a healthier twist, swap out the cream cheese for Greek yogurt or light sour cream.
Double the Recipe: Cooking for a crowd? This recipe easily doubles to feed a hungry group.
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Unique Recipe Qualities
Naturally creamy without heavy cream.
Packed with protein from chicken and beans.
Bright and zesty thanks to fresh lime juice.
Easy to customize with spice level and toppings.
Uses pantry staples like canned beans and chilies.
Quick to prepare with a rotisserie chicken shortcut.
Freezer-friendly for meal prep convenience.
Balanced flavors of heat, creaminess, and tanginess.
Family-friendly and perfect for weeknight dinners.
Endless topping options to make every bowl unique.
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Ingredients:
1 small yellow onion, diced
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1 box low-sodium chicken broth (32 oz)
2 cans diced green chilies (4 oz each)
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 pkg (8 oz) light cream cheese, cubed
1 1/2 cups frozen or fresh corn
2 cans cannellini beans (15 oz each)
2 1/2 cups cooked rotisserie or leftover chicken (shredded or cubed)
1 lime, zested and juiced (about 1/3 cup juice)
3 heaping tbsp chopped fresh cilantro, plus more for serving
Optional toppings: Tortilla chips or strips, Monterrey jack cheese, lime wedges, scallions, sliced avocado
Instructions:
Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 4 minutes. Add garlic and sauté for 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
Drain and rinse the beans. Measure out 1 cup of beans and set the rest aside. Puree the 1 cup of beans with 1/4 cup of broth from the pot using a food processor until smooth.
Add cream cheese, corn, whole beans, and pureed beans to the pot. Stir well and simmer for 5-10 minutes.
Stir in chicken, lime juice, and cilantro. Serve with desired toppings.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I make this vegetarian?
A: Absolutely! Replace chicken with more beans or a plant-based chicken substitute. Use vegetable broth instead of chicken broth.
Q: How spicy is this recipe?
A: It’s mildly spicy. Adjust the cayenne or add a diced jalapeño if you prefer more heat.
Q: Can I use canned corn instead of frozen?
A: Yes, canned corn works just as well. Be sure to drain it before adding.
Q: How do I store leftovers?
A: Cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Q: What if I don’t have a food processor?
A: Use a blender, an immersion blender, or simply mash the beans with a fork for a chunkier texture.
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