White Chicken Chili

5 from 1 vote

Creamy, cozy, packed with flavor and just a little heat, this is a stovetop chili that's perfect when you need a little comfort food.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course

Cuisine: American

Keyword: Fall

Servings: people

Calories: 382kcal

Author: Katie

Ingredients

3 tablespoons butter
1 medium onion peeled and chopped
1 tablespoon minced garlic
3 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1 teaspoon chicken bouillon base
1 ½ teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ground coriander
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 14 ½ ounce cans Great Northern White beans, rinsed and drained
½ cup salsa verde
4 ounce can diced green chiles
3 cups cooked chicken shredded
1 cup frozen corn
1 tablespoon fresh lime juice
4 ounces cream cheese
½ cup heavy whipping cream
2 tablespoons fresh cilantro chopped

Instructions

Make base of veggies and flour. In a large pot or Dutch oven, melt butter over medium-low heat. Add chopped onion and cook for 7-10 minutes until onions look more translucent and are tender, stirring occasionally and watching the heat to make sure the onion doesn’t burn. Add garlic and cook an additional 1-2 minutes, stirring occasionally. Add in flour and stir to break up any clumps. Cook for an additional 2-3 minutes.
Add broth, base, beans, and seasoning. Slowly pour in and whisk chicken broth into onion mixture. Add the chicken bouillon base and whisk to combine. Stir in chili powder, cumin, salt, pepper, coriander, garlic powder, and cayenne. Add the beans, green chilis, and salsa verde, and turn heat up to medium-high heat. Bring soup just to a boil.
Add corn, chicken, and lime. Lower heat to a simmer and add corn, chicken, and lime juice until the ingredients are warmed through, about 5-10 minutes.
Add cream cheese. Put cream cheese in a bowl and microwave for 30 seconds. Spoon some broth from the soup into the bowl and whisk cream cheese until smooth. Turn off heat for the soup. Stir in whisked cream cheese, cream, and chopped cilantro.
Serve. Serve chili warm in individual bowls and top with desired toppings.

Notes

I love using already-cooked chicken with this soup. I usually use a rotisserie chicken from the store.

Rotisserie chicken is easiest to shred with two forks when it is still warm. I suggest shredding it when you get home from the store.

For the salsa verde, I used the Herdez brand of mild salsa verde, the 7 oz. can.

I use Better than Bouillon Roasted Chicken Base. It adds great flavor to the broth

To prepare this in a crockpot, Cook soup on high for 3-4 hours. You can use raw chicken and shred the chicken with two forks once cooked through. Add dairy ingredients when chicken is removed and cook an additional 15-30 minutes, returning chicken to the crockpot. Or, use precooked chicken and add with the dairy products at the end.

Nutrition