White Chicken Chili Bowl (Print-Friendly Version)
Creamy chili with tender chicken, beans and spices. Easy, flavorful, perfect for cozy nights.
# Ingredients You’ll Need:
→ Produce
01 -
1 medium yellow onion, diced
02 -
2 cloves garlic, minced
03 -
1 tablespoon fresh cilantro, chopped
04 -
1 tablespoon lime juice
→ Canned Goods
05 -
2 cans (14 oz each) low-sodium chicken broth, about 3.5 cups
06 -
2 cans (4 oz each) diced green chiles
07 -
1 can (15 oz) whole kernel corn, drained
08 -
2 cans (15 oz each) white beans, drained and rinsed
→ Dairy
09 -
8 oz cream cheese, softened and cubed
10 -
Monterrey Jack or Pepper Jack cheese, shredded, for garnish
→ Protein
11 -
2 cups shredded rotisserie or cooked chicken, about 1 lb
→ Spices & Seasonings
12 -
1 teaspoon ground cumin
13 -
1/2 teaspoon chili powder
14 -
1/2 teaspoon dried oregano
15 -
1/2 teaspoon paprika
16 -
1/2 teaspoon ground coriander
17 -
1/4 teaspoon cayenne pepper
18 -
Salt and pepper, to taste
→ Other
19 -
1 tablespoon olive oil
# How to Make It:
01 -
Heat olive oil in a large Dutch oven over medium-high heat. Add diced onion and sauté until translucent and softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
02 -
Pour in chicken broth and add diced green chiles, drained corn, and rinsed white beans. Season with cumin, chili powder, oregano, paprika, ground coriander, cayenne pepper, salt, and pepper to taste.
03 -
Increase heat to bring mixture to a boil, then reduce to medium-low. Simmer uncovered for 15 minutes, allowing flavors to blend.
04 -
Remove 1 cup of the chili mixture and puree in a food processor or with an immersion blender until smooth. Return blended portion to the pot and mix thoroughly.
05 -
Add cubed cream cheese and shredded chicken to the pot. Stir continuously until cream cheese is melted and mixture is fully integrated. Simmer for 5 minutes until chicken is heated through.
06 -
Add lime juice and chopped cilantro. Stir to evenly distribute. Simmer briefly, allowing chili to thicken naturally.
07 -
Ladle hot chili into bowls and garnish with shredded Monterrey Jack or Pepper Jack cheese. Serve immediately.
# Extra Suggestions:
01 -
For a milder flavor, reduce the amount of cayenne pepper. Allow chili to stand a few minutes after cooking for optimal thickness.