Easy White Chicken Chili
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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White chicken chili needs body without becoming a bowl of melted cheese. Blending one can of beans with broth thickens the base naturally while leaving the remaining beans whole.
Cream cheese joins at the end over low heat. Cutting it into small pieces and whisking it with a little hot broth first keeps the finished soup smooth.
The method behind the meal
Why this recipe works
- •Blend or mash one can of beans for a naturally thicker broth.
- •Use low-sodium broth and adjust salt after the beans are added.
- •Stir dairy in over low heat and do not boil afterward.
Recipe
Easy White Chicken Chili
Creamy white chicken chili with beans, green chiles, corn, and a bright lime finish in one pot.
Ingredients
Instructions
- 1Cook onion in oil in a Dutch oven over medium heat for 5 minutes. Add garlic, cumin, and oregano for 30 seconds.
- 2Blend one can of beans with 1 cup broth until mostly smooth. Add it to the pot with remaining broth and whole beans.
- 3Add chicken, green chiles, and corn. Simmer gently for 15 minutes.
- 4Whisk cream cheese with a ladle of hot broth, then stir it into the pot over low heat.
- 5Add lime juice, adjust seasoning, and serve once smooth and hot without boiling.
Nutrition (per serving, estimated)
