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White Chicken Chili Recipe

White Chicken Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 390
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and diced (optional)
  • 2 4- ounce cans diced green chiles
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 4 cups low-sodium chicken broth
  • 3 cups shredded cooked chicken
  • 2 15- ounce cans great northern or cannellini beans drained and rinsed
  • 4 ounces cream cheese softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup corn kernels optional
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a Dutch oven over medium heat. Cook the onion 4–5 minutes until translucent, then add garlic and jalapeño and cook 1 minute more.
  2. Stir in cumin, oregano, and smoked paprika; cook 30 seconds.
  3. Add chicken broth, green chiles, shredded chicken, and beans. Simmer uncovered 15–20 minutes over medium-low heat.
  4. Reduce heat to low. Stir in cream cheese in small pieces, letting each melt before adding more, then stir in Monterey Jack until smooth. Stir in corn if using.
  5. Season with salt and pepper, then stir in lime juice and most of the cilantro.
  6. Ensure the chili is heated through to a full simmer before serving. Garnish with remaining cilantro and desired toppings.
    7. Add the cream cheese in small pieces over low heat and let each piece melt before adding more, so the chili stays smooth and doesn't curdle. Leftovers keep in the fridge up to 4 days and thicken as they sit, so thin with a splash of broth when reheating.