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A creamy, protein-packed white chicken chili featuring shredded rotisserie chicken, cannellini beans, and a flavorful broth with green chilies and spices, perfect for a quick and comforting meal.

Ingredients

Scale
  • 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) package Neufchâtel cheese (softened and cut in 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 garnish
  • Optional toppings: tortilla chips or strips, Monterey Jack cheese, sliced avocado

Instructions

  1. Dice the onion and finely mince the garlic.
  2. Soften Neufchâtel or cream cheese and cut into small cubes.
  3. Shred rotisserie or leftover chicken into bite-sized pieces.
  4. Heat olive oil in a large (6-quart) pot or Dutch oven over medium-high heat.
  5. Add diced onion and sauté about 4 minutes until softened.
  6. Stir in garlic and cook 30 seconds until fragrant.
  7. Pour in chicken broth and add diced green chilies, cumin, paprika, oregano, ground coriander, cayenne, and salt and pepper to taste.
  8. Bring to a gentle boil, reduce heat to medium-low, and simmer 15 minutes.
  9. Drain and rinse the cannellini beans; reserve most whole beans and measure out 1 cup of beans.
  10. Puree the measured 1 cup of beans with 1/4 cup of the soup broth in a food processor until smooth.
  11. Return the pureed beans to the pot along with the softened Neufchâtel cheese, frozen corn, and the reserved whole beans; stir to combine.
  12. Simmer 5 to 10 minutes more, stirring occasionally, until the cheese is melted and the corn is heated through.
  13. Stir in shredded chicken, fresh lime juice, and chopped cilantro; warm through.

Notes

For a crockpot method: Place raw chicken breasts, chicken broth, diced green chilies, and spices in the crockpot. Add onion and garlic (minced or sautéed) and cook on high for 3 hours or low for 5–6 hours. Remove chicken and shred. Add softened cream cheese and heat until melted. Drain and rinse beans, puree 1 cup with some broth, then stir in pureed and whole beans, corn, and chicken; finish with lime juice and cilantro., For Instant Pot method: Sauté onion and garlic, then add broth, chilies, spices, and raw chicken breasts. Pressure cook for 8–10 minutes with quick release. Remove and shred chicken. Stir in softened cream cheese until melted; add beans, corn, pureed beans if desired, then lime juice and cilantro; warm through., Toppings like avocado, tortilla chips, cheese, and cilantro add flavor and texture. Do not freeze toppings., Can substitute regular cream cheese for Neufchâtel, or use Greek yogurt, sour cream, or plant-based cream cheese as dairy options., For vegetarian/vegan version, use vegetable broth, omit chicken, add extra beans/veggies, and plant-based cream cheese or mashed beans for creaminess., Recipe freezes well up to 3 months; reheat gently and add liquid as needed to restore creaminess.

Nutrition

Find it online: https://theproteincook.com/white-chicken-chili-best-ever-cooking-classy/