This deliciously cheesy white chicken chili is made
with healthy white beans, chicken or turkey, and a rich and creamy broth made with Cabot Cream Cheese and Extra Sharp Cheddar. It's a great variation on a traditional red bean and beef chili that your friends and family will love.
Ingredients
- 2 tablespoons extra-virgin olive oil
1½ pounds boneless, skinless chicken breasts or thighs (left whole)
1¼ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
1 onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
- 1 (7-ounce) can chopped green chilies
4 cups low-sodium chicken broth
- 2 (15-ounce) cans white beans
6 ounces Cabot Cream Cheese (or lactose free cream cheese if you would like to make this lactose free), at room temperature
4 ounces Cabot Extra Sharp Cheddar cheese, shredded (1 cup)
- ½ lime, juiced
- Chopped scallions, avocado, red onion, tortilla chips, and/or tomatoes for serving
Directions
-
HEAT oil in a large pot or dutch oven over medium-high heat. Sprinkle chicken with ½ teaspoon each salt and pepper. Cook the chicken until lightly browned on each side, about 4 minutes total. Transfer the chicken to a plate. (It won’t be cooked all the way through.)
-
REDUCE the heat to medium and add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add cumin, coriander, oregano, and cayenne. Cook, stirring, until fragrant, about 30 seconds. Add the green chiles and continue cooking until all the liquid has evaporated, about 1 minute. Add broth, white beans, and the chicken with any juices. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the chicken is cooked through and the liquid has reduced by â…“, about 15 minutes.
-
TRANSFER the chicken to a clean cutting board and shred using two forks.
-
RETURN the shredded chicken back to the pot along with the cream cheese and cheddar cheese. Cook, stirring, until the cheeses are melted and the chili sauce is smooth, about 3 minutes. Season with the lime juice and remaining ¾ teaspoon salt and ½ teaspoon pepper.
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SERVE topped with scallions, avocado, red onion, tortilla chips, and tomatoes, if desired.
Recipe Note
If you have leftover cooked chicken (or turkey), you can skip step 1 and go straight to cooking the onion in step 2. Add the chicken with the broth and beans as written.
Check out these soups, stews and chili's to warm up a chilly day or night.
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This deliciously cheesy white chicken chili is made
with healthy white beans, chicken or turkey, and a rich and creamy broth made with Cabot Cream Cheese and Extra Sharp Cheddar. It's a great variation on a traditional red bean and beef chili that your friends and family will love.
Directions
-
HEAT oil in a large pot or dutch oven over medium-high heat. Sprinkle chicken with ½ teaspoon each salt and pepper. Cook the chicken until lightly browned on each side, about 4 minutes total. Transfer the chicken to a plate. (It won’t be cooked all the way through.)
-
REDUCE the heat to medium and add the onion and garlic. Cook, stirring, until softened, about 3 minutes. Add cumin, coriander, oregano, and cayenne. Cook, stirring, until fragrant, about 30 seconds. Add the green chiles and continue cooking until all the liquid has evaporated, about 1 minute. Add broth, white beans, and the chicken with any juices. Increase the heat to high and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the chicken is cooked through and the liquid has reduced by â…“, about 15 minutes.
-
TRANSFER the chicken to a clean cutting board and shred using two forks.
-
RETURN the shredded chicken back to the pot along with the cream cheese and cheddar cheese. Cook, stirring, until the cheeses are melted and the chili sauce is smooth, about 3 minutes. Season with the lime juice and remaining ¾ teaspoon salt and ½ teaspoon pepper.
-
SERVE topped with scallions, avocado, red onion, tortilla chips, and tomatoes, if desired.
