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This hearty white chicken chili combines tender shredded chicken, creamy white beans, and sweet corn in a rich, velvety broth. The comforting mixture gets its subtle heat from green chilies and aromatic spices that develop deeper flavor as they meld together overnight.
This lighter take on traditional chili has been perfected over generations of family cooking. The enticing aroma of sautéed onions and spices creates an irresistible draw to the kitchen.
Key Ingredients
- Chicken breast or rotisserie chicken: Choose tender meat that shreds easily
- Fresh garlic: Provides essential aromatic base flavor
- Cannellini beans: Creates natural creaminess and hearty texture
- Fresh lime: Adds bright, balancing acidity
- Mexican oregano: Brings authentic earthy citrus notes
Preparation Method
- Base Preparation:
- Heat oil in a Dutch oven over medium heat. Cook diced onions until softened and translucent. Add minced garlic and cook until fragrant.
- Developing Flavors:
- Add warm chicken broth gradually, incorporating aromatics. Bloom spices in the hot liquid to release their flavors.
- Bean Technique:
- Rinse cannellini beans thoroughly. Blend one cup with hot broth until smooth to create natural thickener.
- Final Steps:
- Gradually incorporate cream cheese pieces until melted. Add whole beans, bean puree and corn, then simmer until flavors combine.
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The traditional technique of pureeing extra beans creates an exceptionally luxurious texture that sets this recipe apart.
Serving Suggestions
Serve alongside warm cornbread to soak up the rich broth. Garnish with diced avocado, fresh cilantro and lime wedges for added flavor and texture.
Recipe Variations
Add roasted poblanos for smokiness, use turkey instead of chicken, or incorporate diced sweet potatoes. For dairy-free options, substitute pureed cauliflower for cream cheese.
Storage and Reheating
Keep in an airtight container up to four days. Reheat slowly on stovetop, adding broth as needed. Avoid microwaving to maintain proper consistency.
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This time-tested recipe demonstrates how careful preparation and quality ingredients combine to create a truly memorable dish that's perfect for any occasion.
Frequently Asked Questions
- → Can I prepare this chili in advance?
- Absolutely, you can make it up to three days ahead. Just keep it in an airtight container in the fridge and warm it up on the stove when ready to serve.
- → What’s a good replacement for Neufchatel cheese?
- You can easily swap it with regular cream cheese. If you want a lighter option, Greek yogurt or sour cream also work great.
- → How spicy is this chili?
- The flavor is mild to medium. If you prefer less or more heat, simply adjust the amount of cayenne pepper to your taste.
- → Is it okay to freeze White Chicken Chili?
- Yes! Store it in the freezer for up to three months. Let it defrost in the fridge overnight and reheat it gently on the stove.
- → What can I do without a food processor?
- No problem! Skip pureeing the beans. You’ll still get a tasty dish, though it won’t be quite as creamy.