White Chicken Chili Recipe  

Ingredients

For the Chili:

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 to 4 cups cooked chicken, shredded (a rotisserie chicken is a great time-saver)

• 2 cans (15 oz each) white beans (Great Northern or Cannellini), drained and rinsed

• 1 cup sweet corn (canned, frozen, or fresh)

• 1 can (4 oz) diced green chilies, undrained

• 4 cups chicken broth

• 1 block (8 oz) cream cheese, softened and cubed

• 1 tbsp ground cumin

• 1 tsp dried oregano

• 1 tsp chili powder

• Salt and freshly cracked black pepper to taste

For the Garnishes (as pictured):

• 1 fresh avocado, sliced into fans

• Fresh lime wedges

• Fresh cilantro leaves, roughly chopped

• Shredded white cheese (like Monterey Jack or white cheddar)

• Tortilla chips

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Instructions

1. Sauté the Aromatics: Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add the diced yellow onion and sauté for about 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 more minute until fragrant.

2. Toast the Spices: Add the ground cumin, dried oregano, chili powder, salt, and black pepper to the pot. Stir constantly for about 30 seconds to toast the spices and release their oils.

3. Build the Soup Base: Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the drained white beans, sweet corn, and the entire can of diced green chilies (including the juices). Bring the mixture to a gentle simmer.

4. Add the Chicken: Fold in the cooked, shredded chicken. Lower the heat, cover the pot, and let the chili simmer gently for 15 minutes so the flavors can marry.

5. Make it Creamy: Reduce the heat to low. Add the cubed, softened cream cheese to the chili. Stir continuously until the cream cheese is completely melted and the broth becomes opaque, creamy, and smooth. (Tip: Do not let the soup come to a hard boil once the cream cheese is added, or it may separate).

6. Garnish and Serve: Ladle the hot white chicken chili into large bowls. Top each serving with a handful of shredded cheese, a few slices of fresh avocado, a sprinkle of cilantro, and a squeeze of fresh lime juice. Tuck a few tortilla chips into the side of the bowl for scooping and enjoy!