Creamy White Chicken Chili with Beans (Print-Friendly Version)

Cooked chicken, white beans and corn make this cream-cheese chili substantial without a long simmer. Mash part of the beans before they enter the pot to add body without transferring hot soup to a blender. Add lime and cilantro after the chicken is thoroughly reheated.

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# 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 - 3 1/2 cups low-sodium chicken broth

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 cooked chicken or rotisserie chicken

→ 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 - Dice the onion and mince the garlic.

02 - Drain the corn and drain and rinse the beans. Mash about one cup of the beans with a fork and set aside.

03 - Heat olive oil in a large pot and soften the onion. Add garlic and stir briefly without browning.

04 - Pour in the measured broth and add chiles, corn, whole beans and mashed beans.

05 - Stir in the measured spices. Bring to a gentle simmer and cook about fifteen minutes.

06 - Lower the heat and add cream cheese in small cubes. Stir until dispersed, then add the shredded cooked chicken.

07 - Continue gently until the chicken and chili reach 165°F throughout. Stir in lime and cilantro, taste for seasoning and serve with optional shredded cheese.

# Extra Suggestions:

01 - Measure two cups of shredded cooked chicken. Use the cream-cheese formula shown in this card: the archived sour-cream version had less broth and different spice quantities, so its measurements are not interchangeable. Drain the corn and rinse and drain the beans before measuring out the cup to mash. Keep the rest of the beans whole for texture. Cut softened cream cheese into small pieces and stir them into the hot liquid over low heat rather than dropping in a cold block. Shred the cooked chicken into similar pieces so it reheats evenly, then check several areas of the pot reach 165°F. If the chili becomes too thick after refrigeration, loosen individual reheated portions with a little broth instead of diluting the entire pot. Taste after adding the chicken because rotisserie seasoning can vary.

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