White Chicken Chili Recipe
This White Chicken Chili from our friends at Cooking Classy is a perfect dish for a cozy weekend dinner or a lively football night with friends. This comforting, flavorful chili combines tender chicken, creamy beans, and a blend of spices to create a hearty yet lighter alternative to traditional chili. It's easy to make, and everyone will love the balance of warmth and richness. Here's a simple recipe to try:
Ingredients:
2 1/2 cups shredded cooked rotisserie or left-over chicken
1 small yellow onion (diced)
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 tsp dried oregano
1/2 tsp ground coriander
2 (15 oz) cans cannellini beans
2 tbsp chopped fresh cilantro
2 (14.5 oz) cans low-sodium chicken broth
1 1/4 cup frozen or fresh corn
1 tbsp olive oil
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tbsp fresh lime juice
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese) (cut into small cubes)
2 cloves garlic (finely minced)
Tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))
Salt and freshly ground black pepper (to taste)
Directions:
Heat oil in a large pot over medium heat. Add the onion and jalapeño, cooking and stirring until softened, about 8 minutes. Stir in garlic, oregano, and cumin, cooking for about 1 minute until fragrant. Add the chicken, broth, and chiles, then season with salt and pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 10 to 12 minutes, until the chicken is tender and fully cooked. Remove the chicken and shred it using two forks.
Add the beans to the pot and bring to a simmer. Use a wooden spoon to smash about a quarter of the beans, then continue cooking until the mixture thickens slightly, about 10 minutes. Stir in the corn and shredded chicken, and cook for 1 more minute until everything is heated through. Remove the pot from heat and stir in the sour cream.
Ladle the chili into bowls and top with avocado, cilantro, chips, and cheese.
Yum! Enjoy!
