Description
Classic White Chicken Chili is a creamy and flavorful soup featuring tender shredded chicken, white beans, corn, and a blend of spices. This comforting dish combines the richness of cream cheese and Monterey Jack cheese with a hint of citrus from lime juice, making it an irresistible meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 1½ lbs boneless, skinless chicken breasts
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon chili powder (adjust for desired spice level)
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chilies
- 1 (15 oz) can white beans (such as cannellini or great northern), drained and rinsed
- 1 cup frozen corn
Liquids and Dairy
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon fresh lime juice
Toppings (Optional)
- Sour cream
- Chopped cilantro
- Sliced jalapeños
- Additional shredded cheese
Instructions
- Season the Chicken: Thoroughly season the chicken breasts with salt, black pepper, cumin, oregano, and chili powder to layer in robust flavor.
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Cook the seasoned chicken breasts for 6-7 minutes on each side until they are fully cooked through. Remove the chicken from the pot and allow it to rest for a few minutes before shredding or chopping it into bite-sized pieces.
- Sauté Aromatics: In the same pot, add chopped onion and minced garlic. Sauté these for 3-4 minutes until they become soft and fragrant, building the base flavor for the chili.
- Add Main Ingredients and Simmer: Stir in the diced green chilies, white beans, frozen corn, chicken broth, and the shredded chicken pieces. Bring everything to a simmer and cook for 10-15 minutes to allow the flavors to meld together beautifully.
- Add Creamy Elements: Mix in the heavy cream, softened cream cheese, and shredded Monterey Jack cheese. Continue cooking and stirring occasionally until the cheeses melt completely and the chili achieves a rich, creamy consistency.
- Finish with Lime Juice: Stir in fresh lime juice for a bright touch of acidity. Taste the chili and adjust seasoning with salt or additional spices as needed.
- Serve and Garnish: Ladle the white chicken chili into bowls and garnish with optional toppings such as sour cream, chopped cilantro, sliced jalapeños, and extra shredded cheese as desired to customize your bowl.
Notes
- Adjust the chili powder to control the heat level according to your preference.
- For a thicker chili, reduce the amount of chicken broth or simmer longer to evaporate excess liquid.
- Use fresh lime juice for the best flavor impact instead of bottled lime juice.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Substitute Monterey Jack with mild cheddar or pepper jack for a different flavor profile.
