White Chicken Chili

Protein Type



  • 1 Yellow Onion, Diced
  • 1 Tbsp Olive Oil
  • 2 Cloves Garlic, Minced
  • 2 Cans Low-Sodium Chicken Broth, 14.5 oz
  • 1 Can Diced Green Chilies & Tomatoes, 7 oz
  • 1½ tsp Cumin
  • ½ tsp Paprika
  • ½ tsp Dried Oregano
  • ½ tsp Ground Coriander
  • ¼ tsp Cayenne Pepper
  • Salt and Freshly Ground Black Pepper, to Taste
  • 2 Packages Cream Cheese, Cut into Small Cubes
  • 1½ cup Frozen or Fresh Corn
  • 2 Cans Navy Beans, 15 oz
  • 3 cups of Chicken Breast, Pulled
  • 2 Tbsp Fresh Lime Juice
  • 2 Tbsp Chopped Fresh Cilantro,
  • Garnishes: Tortilla Strips, Monterrey Jack Cheese, Lime Wedges, Cilantro, Croutons
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Heat olive oil in a large pot over medium-high heat. Add onion and sauté until onions are translucent. Add garlic and sauté until garlic begins to brown. Add chicken broth, green chilies & tomatoes, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. 

Drain and rinse beans. Measure out 1 cup and set the rest of the beans to the side. Take 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth. Add cream cheese to soup along with corn, white beans, and pureed beans and stir well. Simmer 5-10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices, lime wedges, and tortilla chips for garnish if desired. 


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