Description
This Classic White Chicken Chili is a creamy, flavorful soup featuring tender seasoned chicken, white beans, corn, and a blend of cheeses. Perfect for a comforting meal, it combines spices, fresh ingredients, and a hint of lime for a delightful twist on traditional chili.
Ingredients
Scale
Chicken and Seasoning
- 1½ lbs boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder (adjust for desired spice level)
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth
Dairy and Garnishes
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lime juice
- Sour cream (for garnish)
- Chopped cilantro (for garnish)
- Sliced jalapeños (for garnish)
- Additional shredded cheese (for garnish)
Instructions
- Season the Chicken: Combine salt, black pepper, cumin, oregano, and chili powder and rub the mixture evenly over the chicken breasts to ensure they are well seasoned.
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until fully cooked through. Remove the chicken, let it rest for a few minutes, and then shred or chop into bite-sized pieces.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté for 3-4 minutes or until the onion is softened and fragrant, scraping any browned bits from the bottom of the pot.
- Add Remaining Ingredients: Stir in the diced green chilies, drained white beans, frozen corn, chicken broth, and the shredded chicken. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld together.
- Add Cream and Cheese: Stir in the heavy cream, softened cream cheese, and shredded Monterey Jack cheese. Continue cooking while stirring occasionally until all the cheese has melted and the soup achieves a creamy consistency.
- Finish with Lime Juice: Stir in fresh lime juice to brighten the flavor. Taste and adjust seasoning with additional salt or chili powder if desired.
- Serve and Garnish: Ladle the chili into bowls and serve hot. Top with sour cream, chopped cilantro, sliced jalapeños, and extra shredded cheese as preferred for added flavor and texture.
Notes
- For extra heat, increase the chili powder or add more sliced jalapeños.
- You can substitute the heavy cream with half-and-half for a lighter version but expect a less creamy texture.
- Use rotisserie chicken as a shortcut, adding it after sautéing the aromatics.
- This chili freezes well; store leftovers in airtight containers for up to 3 months.
- To make it gluten-free, ensure your chicken broth and canned ingredients have no gluten-containing additives.
