Pin it
A soul-soothing bowl of velvety white chili mixes shredded chicken chunks and robust beans in a thick, well-seasoned broth. This brighter spin on classic chili offers waves of southwestern tastes while keeping a soothing, smooth feel that works great any time of year.
Through many test batches, I've found that blending some of the beans makes a naturally thick foundation without needing heavy cream or flour.
Key Ingredients
- Store-Bought Rotisserie Chicken: An easy time-saving option with rich, already-seasoned taste that cuts down prep work.
- Cannellini Beans: Look for ones that stay somewhat firm yet soft to keep their structure and add smoothness.
- Raw Garlic Cloves: Finely chopped garlic spreads its taste evenly and fills the dish with its strong, fragrant kick.
- Premium Green Chilies: Brings genuine warmth and flavor complexity without drowning out other components.
- Sweet Corn: Creates delightful bursts of sweetness, countering the savory elements in the mix.
- Neufchâtel Cheese: Delivers smoothness without heaviness, making it better than regular cream cheese.
- Fresh Squeezed Lime: A bit of citrus wakes up all the flavors, adding just enough tang.
- Quality Cumin Powder: Gives a cozy, earthy undertone that boosts the overall flavor profile.
- Bunch Cilantro: Adds a clean, herbal note that brings balance to everything.
Cooking Technique
- Flavor Base:
- Start with chopped onions and tiny garlic bits, cooking till fragrant but staying pale. This builds a sweet foundation under everything else.
- Spice Method:
- Quickly heat ground spices in the hot oil before adding any liquids so flavors open up. Add seasonings bit by bit, sampling as you build complexity.
- Bean Technique:
- Blend some beans with hot broth until totally smooth. This makes a natural thickener that gives body while keeping things light.
- Finishing Touch:
- Put chicken in last, letting it warm slowly while soaking up the tasty broth. Top with fresh lime juice and cilantro right before you serve.
Pin it
My grandma from the southwest always told me to toss in a bit of ground coriander - it adds this extra flavor depth that makes this chili really stand out.
Stunning Serving Ideas
Ladle this hot chili into wide bowls that show off its smooth consistency. Set up a bright topping bar with shredded Monterey Jack, chopped avocado, loose cilantro, and crunchy tortilla pieces. Maybe add some lime chunks and sliced jalapeños for folks to customize. Keep the look casual but inviting so everyone can dress up their bowl just how they like.
Fun Twists
Try different takes while keeping that signature smoothness. Make a green version with tomatillos and poblanos. Try a smoky option by adding charred corn and chipotle. Some folks mix in chopped bell peppers for extra veggies, while others throw in hominy for true southwestern feels. Want it hotter? Toss in fresh jalapeños or serranos with the onions.
Keeping It Fresh
This chili gets even better after sitting as flavors blend together. Keep it in a sealed container in your fridge up to four days. If you're freezing some, leave out the dairy stuff and add that fresh when reheating. For best results, thaw in your fridge overnight and warm up slowly on the stove, stirring now and then and adding broth if it looks too thick.
Pin it
White chicken chili stands as comfort food done right - filling but not heavy, smooth yet bright. From years making this dish, I've learned that building taste step by step and honoring each ingredient's role makes the most satisfying outcome. The way the creamy liquid wraps around tender chicken and beans makes this perfect for family meals or when friends come over. Served on cold nights or as a lighter choice than regular chili, this dish always brings warmth and good feels in every spoonful.
Frequently Asked Questions
- → Can I make this without a food processor?
- Sure thing, just skip the bean pureeing step. The dish will taste awesome but won't be as thick and smooth.
- → Can I use regular cream cheese instead of Neufchatel?
- Absolutely, standard cream cheese works fine. Neufchatel is just a lighter choice with fewer calories.
- → How spicy is this chili?
- It's got a mild kick from green chilies and cayenne. You can add more or less cayenne to make it fit your taste.
- → Can I freeze this chili?
- Definitely, it keeps well frozen for up to 3 months. Let it thaw in the fridge and warm it up slowly so the cheese doesn't break apart.
- → Can I use dried beans instead of canned?
- For sure, but cook them first on their own. You'll want about 3 cups of cooked beans to swap out the two cans.