Classic white chicken chili, with southwestern spices to mix it up!
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!
All the spices ready to flavor it up!
This recipe is 80% simmering. That’s how easy it is.
Southwestern White Chicken Chili
- 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)
- 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.
- Heat olive oil in a large pot and add onion. Cook for 5 minutes, stirring regularly, then add garlic and cook one minute further.
- 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.
- 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.
- Serve over rice and top with cheese and fresh cilantro.
Thirty minutes for a creamy, warming white chicken chili! What’s your favorite thing to serve to guests in the winter?
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9 thoughts on “Southwestern White Chicken Chili”
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
Ooh I bet that would be delicious! It should be an easy substitution.
I love white chicken chili! It’s such a yummy comfort food! Everything you make looks so tasty!
Thank you so much! Enjoy!!
Oh wow I think I would love a veggie version of this! It has all the spices I like and I love doing sauce with rice and beans!
Yes that would be so tasty!! If you do it, will you let me know if you changed any ratios??
My daughter is a HUGE fan of chicken chili. It’s her favorite meal to prep with her grandma. We’ll have to try this recipe out!
Aw I love that! I miss cooking with my mom now that I live halfway across the country. I hope she likes it!
Yummy! I love chilli 😀 I’ve never tried white chilli before but I’ve always wanted to! I’ll have to make this recipe for dinner one night 😀