White Bean Chicken Chili
A hearty and creamy chili made with tender rotisserie chicken, white beans, and mild green chiles. This comforting weeknight meal is ready in about 50 minutes and gets its rich texture from pureed beans.
Equipment
- Food processor
Ingredients
- 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) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes, softened
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro plus more for serving
- Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving
Instructions
- Warm the olive oil in a large pot over medium-high heat, then add the diced onion and cook for 4 minutes. The onion should look softened and translucent around the edges, not deeply browned.
- Stir in the garlic, cumin, paprika, oregano, coriander, and cayenne pepper, then cook briefly before adding the broth and green chilies; season with salt and black pepper to taste. Your kitchen will smell warm and earthy as the spices bloom, which helps them taste fuller in the finished chili.
- Bring the pot just to a boil, then lower the heat to medium-low and simmer for 15 minutes. The broth should settle into a gentle bubble so the flavors can blend without reducing too fast.
- Drain and rinse the beans, measure out 1 cup, and blend that portion with 1/4 cup broth from the pot until nearly smooth. This mixture should look thick and creamy, with only a little texture left.
- Stir the softened Neufchatel into the chili along with the corn, the remaining whole beans, and the puréed beans, then simmer 5 to 10 minutes more. By the end, the chili should look slightly thicker and creamy enough to coat the back of a spoon.
- Stir in the shredded chicken, lime juice, and cilantro, then serve with tortilla chips or strips, monterrey jack cheese, and sliced avocado if desired. The final flavor should taste rich first, then bright and fresh right at the end.
Notes
Dairy Tip: For a smooth, creamy chili, let the Neufchatel cheese soften to room temperature before stirring it into the pot. This prevents lumps and ensures it melts evenly.
Thickening Tip: If you don't have a blender, you can easily thicken the chili by mashing about a cup of the cannellini beans against the side of the pot with a spoon before stirring them in.
Reheating: Reheat leftovers gently over medium-low heat on the stovetop. Avoid boiling, which can cause the creamy, dairy-based sauce to separate or become grainy.
Flavor Boost: If the chili tastes bland, try adding a bit more salt first. A final squeeze of fresh lime juice right before serving will also brighten and sharpen all the flavors.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.