Ah, the comforting warmth of a bowl of chili on a chilly day—it’s like a hug in a bowl, right? This creamy white chicken chili is a delicious twist on the classic, a bit like a favorite old song with a new beat. It’s rich, it’s hearty, and I swear it has magical powers to make even the gloomiest day feel a little brighter.
Steps
- Warm olive oil in a large pot over medium-high heat. Cook the onion for about 4 minutes, then add garlic and cook for an additional 30 seconds.
- Pour in chicken broth and add green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper, bring to a boil, then reduce heat to medium-low and simmer for 15 minutes.
- Drain and rinse the beans in a strainer, then set aside. Take one cup of beans and blend with 1/4 cup of soup broth until smooth.
- Mix Neufchatel cheese, corn, whole beans, and the pureed beans into the soup. Let it simmer for another 5 to 10 minutes.
- Stir in the shredded chicken, lime juice, and cilantro. Serve with toppings such as Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips if desired.
Ingredients
- Rotisserie chicken or leftover cooked chicken
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (4 oz each) mild green chilies
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 cup frozen corn (or canned corn, drained)
- 4 oz Neufchatel cheese (or cream cheese)
- 1 tablespoon fresh lime juice
- 1/4 cup chopped cilantro
- Desired toppings: Monterey Jack cheese, additional cilantro, avocado slices, tortilla chips
Nutritional Values
Calories 2298 | Calories from Fat 756 | Fat 84g | Saturated Fat 36g | Cholesterol 462mg | Sodium 3150mg | Potassium 3096mg | Carbohydrates 210g | Fiber 48g | Sugar 30g | Protein 198g | Vitamin A 3360IU | Vitamin C 50.4mg | Calcium 996mg | Iron 30mg
FAQ
- Can White Chicken Chili be prepared in a slow cooker?
- Yes, this dish can be easily made in a slow cooker. Simply add 1 lb of raw chicken breasts along with the broth, spices, and chilies at the start. Mince the onions finely or sauté them with garlic before adding to the slow cooker to prevent them from being overly crunchy. Cook on high for 3 hours or on low for 5-6 hours, until the chicken is fully cooked. Then remove the chicken, add softened cream cheese, and cook until melted. Stir in the pureed bean mixture, whole beans, corn, shredded chicken, lime juice, and cilantro. Heat through and serve.
- Is there a trick to making the chili creamier?
- To achieve a creamy texture without adding excessive dairy or flour, puree a portion of the Cannellini beans with some of the soup broth. This technique, inspired by a method used by Giada from Food Network, adds a creamy consistency to the chili. If you do not have a food processor, you can skip this step, though the chili might be slightly less creamy.
- What are the best toppings for White Chicken Chili?
- The chili is enhanced with a variety of toppings. Popular choices include avocado slices, crunchy tortilla chips, shredded cheese, and fresh cilantro. These toppings allow each person to personalize their bowl to their taste.
- What type of chicken is recommended for this recipe?
- While you can use cooked chicken breasts, using rotisserie chicken or leftover cooked chicken is recommended for this recipe. These options add more flavor and ensure that the chicken remains moist rather than becoming dry.
- When is the best time to make White Chicken Chili?
- White Chicken Chili is an excellent choice for busy weeknights during the fall and winter seasons. It is a comforting dish perfect for occasions like Halloween, football Sundays, or any cozy gathering. The ease of preparation makes it a convenient option for any time you crave a warming meal.
Tips
- For a quicker preparation, use rotisserie chicken instead of raw chicken breasts. This not only saves time but also enhances the flavor and prevents the chicken from becoming dry.
- To achieve a creamy texture without adding extra dairy, puree a portion of the Cannellini beans with some soup broth. This technique thickens the chili naturally and adds a rich, smooth consistency.
- If you’re making the chili in a crockpot, finely mince the onions or sauté them with garlic before adding them to ensure they cook thoroughly and don’t remain crunchy.
- Customize your chili with a variety of toppings to enhance the flavor. Consider adding avocado slices, tortilla chips, shredded cheese, and fresh cilantro to make it more satisfying and visually appealing.
Equipment
- Enameled Dutch Oven – A 6-quart enameled Dutch oven is recommended for cooking the chili.
- Food Processor – Used for pureeing the beans to achieve a creamy texture.
- Fine Mesh Strainer or Colander – Necessary for draining and rinsing the beans.
