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A ladle in a pot dipping up a scoop of white chicken chili

White Chicken Chili

This creamy white chicken chili is a flavorful alternative to its red beef cousin. It has just enough zest and spice to wake up the tastebuds and is delicious served with tortilla chips, shredded cheese, and sour cream. Always an instant hit whenever it’s served.
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Total Time 30 minutes
Servings: 8 Servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1/2 large yellow onion diced
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 3 cups chicken broth
  • 1 7 oz can of diced green chilies
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp coriander
  • 2 15.5 oz cans cannellini beans
  • 1 1/2 cups frozen sweet corn
  • 1 8 oz package cream cheese, cut into 1” squares
  • 2 1/2 cups shredded cooked chicken rotisserie or leftover chicken works great
  • 1 tbsp lime juice
  • 2 tbsp chopped fresh cilantro plus more for garnish
  • Toppings: tortilla chips, shredded cheese, sour cream, lime wedges, chopped cilantro, and sliced avocado

Method
 

  1. In a large pot, add the oil and onion and sauté for about 5 minutes. Add the minced garlic and sauté for another minute.
  2. Add the broth, green chilies, and seasonings and bring to a simmer.
  3. Add the beans, corn, and cream cheese. I cut the cream cheese into little squares to help it melt better. Stir and simmer until cream cheese is dissolved. Add the chicken and simmer for 10-15 minutes.
  4. Stir in the lime juice and cilantro and serve.
  5. Serve with tortilla chips, shredded cheese, sour cream, lime wedges, chopped cilantro, and avocados if desired.