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.

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