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White Chicken Chili

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Ingredients
  

  • For the Chili:
  • 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
  • 1½ tsp cumin
  • ½ tsp paprika
  • ½ tsp dried oregano
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 8 oz pkg Neufchatel cheese (light cream cheese), cut into small cubes
  • 1¼ cups frozen or fresh corn
  • 2 15 oz cans of cannellini beans, drained and rinsed
  • 2½ cups shredded cooked rotisserie or leftover chicken
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro plus more for serving
  • Optional Toppings:
  • Monterrey Jack cheese shredded
  • Fresh cilantro
  • Sliced avocado
  • Tortilla chips or strips

Instructions
 

  • Sauté Aromatics
  • Heat the olive oil in a large pot over medium-high heat.
  • Add the diced onion and sauté for about 4 minutes until softened.
  • Stir in the minced garlic and cook for 30 seconds until fragrant.
  • Build the Base
  • Add the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 15 minutes to develop flavor.
  • Prepare the Beans
  • Drain and rinse the cannellini beans. Set aside 1 cup of the beans and transfer them to a food processor along with ¼ cup of the broth from the soup.
  • Blend until smooth. This step thickens the chili while keeping it creamy.
  • Add Creaminess
  • Stir the Neufchatel cheese into the soup, allowing it to melt and blend in.
  • Add the corn, whole beans, and pureed beans to the pot. Stir well to combine.
  • Simmer the chili for another 5–10 minutes until heated through and creamy.
  • Add Chicken and Finish
  • Stir in the shredded chicken, fresh lime juice, and chopped cilantro.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Serve
  • Ladle the chili into bowls and top with shredded Monterrey Jack cheese, avocado slices, fresh cilantro, and tortilla chips or strips for added crunch.