White Chicken Chili
Whether you cook this white chicken chili in a slow cooker or on the stove, this recipe will never fail you. It's effortless to make and the result is so pleasing.
Equipment
Ingredients
- 1 pound whole boneless chicken breasts
- 1 cup chopped yellow onion
- 1 tablespoon minced garlic
- 7 oz diced green chilies
- 3 cups chicken broth
- 2 cans (15 oz each) white beans , (rinsed and drained) - such as great northern beans
- 8 oz Neufchâtel cream cheese (low fat cream cheese), (at room temperature)
- 1½ cups frozen or fresh corn
- ½ fresh lime, (juiced)
Dried and Ground Spices:
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ teaspoon ancho chili powder
- ½ teaspoon ground black pepper
Optional Toppings:
- fresh diced jalapenos
- fresh chopped cilantro
- shredded Monterey Jack cheese
- sour cream
- avocado
Instructions
- Blend or mash a cup of white beans until smooth. Set it aside.
- In a Dutch oven, heat 2 tablespoons of oil over medium-high heat. Sear the chicken breasts for 2 minutes on each side or until browned. Set them aside.
- Cook the onion for 4 minutes. Add garlic and cook for 30 seconds. Add the dried spices and stir for 1 minute.
- Add the green chilies, chicken breasts, and broth. Bring to a boil over high heat then quickly lower the heat to medium-low. Simmer, covered, for 7 minutes or until the chicken is cooked through. Transfer the chicken to a plate.
- Add the corn, white beans, pureed white beans, and cream cheese. Simmer, uncovered, for 5 minutes or longer until the soup is thickened. While you're waiting, shred the chicken.
- Add the shredded chicken and lime juice into the pot. Stir to combine and adjust the seasoning with salt or extra spices as needed. Turn off the heat and serve the soup with toppings.
Notes
Beans. If you want thicker and richer soup consistency, you can use one extra can of beans.
Please keep in mind beans are starchy. Even if your soup looks thin and watery at first, chances are it will get thicker over time as it sits.
How to Cook White Chicken Chili in a Slow Cooker.
- Use only 2 cups of chicken broth.
- Add the chicken breasts to the bottom of the slow cooker.
- Add yellow onion, diced green chilies, garlic, chicken broth, corn, and ground/dried spices.
- Cover the slow cooker and cook on low for 4-6 hours or high for 2-4 hours until the chicken is cooked through then shred the chicken.
- Add the pureed beans, white beans, cream cheese, and lime juice. Cover the slow cooker and cook on high for 15 minutes.
Seasoning. Use this white chicken chili is as a base recipe. You can always adjust the seasoning by increasing or decreasing the amount of certain ingredients to your liking.
If you want a spicier soup, you can add a small amount of cayenne pepper. Start with ⅛ teaspoon then increase the amount as you go until you reach your desired spiciness. Alternatively, you can add diced jalapenos in step #3.
If you want a smokier soup, you can add more ancho chili powder.
Cream Cheese Alternatives
1. You can use a combination of cream cheese and milk or half n half.
2. Or use ¼ cup of milk mixed in with 1 tablespoon of flour. Add a small amount at a time then bring the soup to a simmer for a few minutes to cook out any flour flavor. Add more if needed.
3. Or use ½ cup - 1 cup of sour cream or yogurt.
4. Or for dairy-free white chicken chili soup, you can skip the cream cheese and use dairy-free milk or use less broth and/or use more pureed beans and beans.
Storing. Do not leave the soup for more than 2 hours at room temperature. Once it cools down, transfer the leftover white chicken chili to an airtight container. Properly stored, the leftover will last 3-4 days in the fridge or up to 6 months in the freezer.
Reheating. The best way to reheat starchy soup is to cook it on low heat on the stove and with some broth or water. Watch the soup carefully and stir often for a few minutes until warm.
Alternatively, you can reheat an individual serving of white chicken chili in the microwave for 30 seconds. Open the microwave's door and stir the soup. Continue microwaving the soup for another 30 seconds or longer or until warm to perfection.
Nutrition
Calories: 232kcalCarbohydrates: 18gProtein: 22gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 71mgSodium: 670mgPotassium: 620mgFiber: 2gSugar: 7gVitamin A: 466IUVitamin C: 10mgCalcium: 102mgIron: 2mg
Tried this recipe?Let us know how it was!