White Chicken Chili
Dive into a bowl of this zesty white chicken chili that's sure to score big at your next game day or gathering! Packed with tender chicken, creamy white beans, and a kick of green chiles, this dish brings warmth and flavor to every spoonful. Serve it up with a sprinkle of cilantro and a squeeze of lime for an irresistible touch!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Shopping List
- 2 15oz cans chili beans
- chili flakes (to taste)
- 2 cups (473 ml) colby jack cheese
- 1 8oz brick cream cheese
- 2 tbsp (30 ml) fresh cilantro
- 2 15oz cans great northern beans
- 1 lime
- 1 rotisserie chicken
- 1 15oz can sweet corn
- 1 yellow onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cayenne pepper (to taste)
- 4 cups (946 ml) chicken broth
- chili powder (to taste)
- cumin (to taste)
- diced green chilies (to taste)
- diced jalapeños (to taste)
- dried oregano (to taste)
- garlic (to taste)
- green pepper (to taste)
- olive oil (to taste)
- paprika (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Pour olive oil in a large pot over medium high heat.
- 2
Add onion and green pepper, sauté for 5 minutes or until onions are translucent.
- 3
Add garlic and sauté for another minute.
- 4
Add chicken broth, green chilies, jalapeños, cumin, paprika, oregano, cayenne pepper, salt, and pepper to taste.
- 5
Bring to a boil then reduce heat to medium low for 15 minutes.
- 6
While waiting, drain beans.
- 7
Put the chili beans into a blender or food processor along with 1/4 cup broth from soup mixture on the stove. Puree until smooth and pour into soup mixture.
- 8
Add great northern beans, corn, and cream cheese, stir well.
- 9
Add in chicken, fresh lime juice, Colby jack cheese, and cilantro.
- 10
Let simmer for 10-15 minutes and serve!
💡 Pro Tips
- ✓Toast your cumin and paprika in the oil for 30-60 seconds before adding liquids to activate volatile compounds and increase flavor intensity by 40-50%.technique30-60 seconds
- ✓Puree only 1/3 of your beans to create natural thickening while maintaining texture contrast - the bean starches will thicken the chili without flour or cornstarch.technique1/3 ratio
- ✓Add cream cheese when chili temperature drops to 160-170°F to prevent curdling from acid in chilies and maintain smooth emulsion.timing160-170°F
- ✓Salt the chili in stages: season base vegetables, then again after adding broth, and finally after beans to build layered flavor without over-salting.technique
- ✓Simmer uncovered for the final 10 minutes to concentrate flavors and reduce liquid by 15-20% for proper chili consistency.timing10 minutes, 15-20% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
White Chicken Chili
Dive into a bowl of this zesty white chicken chili that's sure to score big at your next game day or gathering! Packed with tender chicken, creamy white beans, and a kick of green chiles, this dish brings warmth and flavor to every spoonful. Serve it up with a sprinkle of cilantro and a squeeze of lime for an irresistible touch!
📝 Ingredients
Shopping List
- 2 15oz cans chili beans
- chili flakes (to taste)
- 2 cups (473 ml) colby jack cheese
- 1 8oz brick cream cheese
- 2 tbsp (30 ml) fresh cilantro
- 2 15oz cans great northern beans
- 1 lime
- 1 rotisserie chicken
- 1 15oz can sweet corn
- 1 yellow onion
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- cayenne pepper (to taste)
- 4 cups (946 ml) chicken broth
- chili powder (to taste)
- cumin (to taste)
- diced green chilies (to taste)
- diced jalapeños (to taste)
- dried oregano (to taste)
- garlic (to taste)
- green pepper (to taste)
- olive oil (to taste)
- paprika (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Pour olive oil in a large pot over medium high heat.
- 2
Add onion and green pepper, sauté for 5 minutes or until onions are translucent.
- 3
Add garlic and sauté for another minute.
- 4
Add chicken broth, green chilies, jalapeños, cumin, paprika, oregano, cayenne pepper, salt, and pepper to taste.
- 5
Bring to a boil then reduce heat to medium low for 15 minutes.
- 6
While waiting, drain beans.
- 7
Put the chili beans into a blender or food processor along with 1/4 cup broth from soup mixture on the stove. Puree until smooth and pour into soup mixture.
- 8
Add great northern beans, corn, and cream cheese, stir well.
- 9
Add in chicken, fresh lime juice, Colby jack cheese, and cilantro.
- 10
Let simmer for 10-15 minutes and serve!
💡 Pro Tips
- ✓Toast your cumin and paprika in the oil for 30-60 seconds before adding liquids to activate volatile compounds and increase flavor intensity by 40-50%.technique30-60 seconds
- ✓Puree only 1/3 of your beans to create natural thickening while maintaining texture contrast - the bean starches will thicken the chili without flour or cornstarch.technique1/3 ratio
- ✓Add cream cheese when chili temperature drops to 160-170°F to prevent curdling from acid in chilies and maintain smooth emulsion.timing160-170°F
- ✓Salt the chili in stages: season base vegetables, then again after adding broth, and finally after beans to build layered flavor without over-salting.technique
- ✓Simmer uncovered for the final 10 minutes to concentrate flavors and reduce liquid by 15-20% for proper chili consistency.timing10 minutes, 15-20% reduction