White Chicken Chili
This white chicken chili is easy and creamy, made in just one pot on the stove top. A family favorite dinner recipe!
Servings: 6 servings
Calories: 489kcal
Equipment
- Dutch oven or large pot
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion , peeled and chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 2 cloves garlic , minced
- 4 cups chicken broth
- 7 oz. can salsa verde
- 8 oz. cream cheese , cut into small pieces
- 2 ½ cups cooked shredded chicken (from a rotisserie is great!)
- 2 15 oz. cans white beans (such as great northern, navy, or cannellini)
- 1 cup frozen corn kernels
- juice from half a lime
- salt and pepper , to taste
- optional toppings (tortilla chips, sliced avocados, shredded cheese, sour cream, fresh cilantro, etc.)
Instructions
- Heat oil in large pot or Dutch oven over medium heat.
- Cook onions until tender. Add cumin, oregano, coriander and garlic; cook 1 more minute. Season with salt and pepper.
- Pour in the broth and salsa. Heat over medium high until bubbly. Stir in the cream cheese and continue to cook until mostly melted, stirring occassionally.
- Stir in the chicken and beans, lower heat and let simmer for at least 30 minutes. Add the corn and lime juice 10 minutes before serving.
- Serve hot in individual bowls with optional toppings.
Notes
- Store leftovers in the fridge for up to 1 week or freeze up to one month.
- For a lighter soup, use light cream cheese and low-sodium broth.
- Nutrition information is an estimate only, without the toppings.
Nutrition
Serving: 1bowl | Calories: 489kcal | Carbohydrates: 42g | Protein: 29g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 985mg | Potassium: 1110mg | Fiber: 8g | Sugar: 6g | Vitamin A: 806IU | Vitamin C: 15mg | Calcium: 171mg | Iron: 6mg