Recipes

Southwestern White Chicken Chili

Classic white chicken chili, with southwestern spices to mix it up!

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

I love a good soup, but my husband is more of a stew person. If it doesn’t have chunks, he doesn’t think it’s a meal. So I knew he’d love this white chicken chili! It’s hearty and filling and leaves you wanting more. It’s also one of my favorite things to serve to guests in the winter because it’s not complicated to make and basic enough that everyone loves it!

If you want a more soupy chili, omit the rice or double the broth and cheese. I love it with cornbread or tortilla chips, whichever I’m in the mood for that night!

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

All the spices ready to flavor it up!

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

This recipe is 80% simmering. That’s how easy it is.

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

Southwestern White Chicken Chili

Ingredients:

  • 1 lb boneless skinless chicken breasts (about two large breasts)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 30 oz chicken broth (2 cans)
  • 4 oz diced green chiles
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4 – 1/2 cayenne pepper
  • 1/2 tsp coriander
  • 1 3/4 tsp cumin
  • 1 tbsp olive oil
  • 8 oz (1 package) Neuchâtel or cream cheese
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 6 cups cooked rice
  • cilantro, to taste
  • shredded cheese (cheddar, Monterey Jack, or a Mexican blend is best)

Steps:

  1. Bake the chicken in the oven at 375°F for 35 minutes, then shred with forks. Alternatively, you can buy a rotisserie chicken and shred that if you’re in a hurry.
  2. Heat olive oil in a large pot and add onion. Cook for 5 minutes, stirring regularly, then add garlic and cook one minute further.
  3. Add chicken broth, chiles, spices, and salt & pepper. Bring to a boil, then reduce heat to a simmer for 15 minutes. After 5 minutes, add the corn and peas to the mixture.
  4. Cut the Neuchâtel cheese into 1 inch chunks and add them to the soup, stirring gently until melting into the soup. Add one can of cannellini beans, and puree the other in a blender along with 1/4 cup of liquid from the soup. Add puree to the soup and stir, simmering for 10 more minutes.
  5. Serve over rice and top with cheese and fresh cilantro.

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

This southwestern take on white chicken chili is hearty and warms you up from the inside out! | Teaspoon of Nose

Thirty minutes for a creamy, warming white chicken chili! What’s your favorite thing to serve to guests in the winter?

The links above contain affiliate links, which means I get a few cents (at no extra cost to you) if you book or buy something via that link. This helps me keep costs down and posts up! All images copyright Teaspoon of Nose.

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

9 thoughts on “Southwestern White Chicken Chili

  1. This looks delicious! I am going to try and substitute out the chicken for tofu or seitan, as I am vegetarian. Thank you so much for sharing this recipe, just what I was looking for to stay warm in the winter

Thoughts?

This site uses Akismet to reduce spam. Learn how your comment data is processed.