Sandra This Paula Deen White Chicken Chili Recipe is a hearty and creamy recipe, which is made with rotisserie chicken and cannellini beans. It’s the perfect comforting dinner, ready in about 50 minutes.
Paula Deen White Chicken Chili Recipe Ingredients
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans low-sodium chicken broth
- 1 (7 oz) can diced green chilies
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
- 1 1/4 cup frozen or fresh corn
- 2 (15 oz) cans cannellini beans
- 2 1/2 cups shredded cooked rotisserie or left-over chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
How To Make Paula Deen White Chicken Chili
- Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 4 minutes until it begins to soften. Add the minced garlic and cook for 30 seconds more until fragrant.
- Simmer the broth: Pour in the chicken broth and add the green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
- Create the creamy base: Drain and rinse the cannellini beans. Measure out 1 cup of the beans and place them in a food processor with 1/4 cup of the hot broth from the pot. Puree until nearly smooth.
- Thicken the chili: Add the cubed Neufchatel cheese to the pot, stirring until it melts. Stir in the corn, the whole cannellini beans, and the pureed bean mixture. Let the chili simmer for another 5-10 minutes.
- Finish and serve: Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Serve hot, topped with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips, if desired.
Recipe Tips
- How do I get a creamy chili without heavy cream? The secret is to puree one cup of the cannellini beans with a little of the broth. This creates a natural, creamy base that thickens the chili beautifully without adding extra dairy.
- What’s the best chicken to use for this chili? A store-bought rotisserie chicken is a fantastic shortcut. It’s already cooked and seasoned, which adds a ton of flavor and saves you a lot of time.
- Can I adjust the spice level? Absolutely. The heat comes from the cayenne pepper and the canned green chilies. For a milder chili, you can reduce or omit the cayenne pepper. For a spicier version, use a “hot” variety of canned green chilies.
- Can I make this without a food processor? Yes. If you don’t have a food processor, you can skip the pureeing step. The chili won’t be quite as thick and creamy, but it will still be delicious.
What To Serve With White Chicken Chili
This hearty chili is a meal in itself, especially with a variety of toppings. We recommend serving it with:
- Tortilla chips or strips for dipping
- Shredded Monterrey Jack or cheddar cheese
- Sliced or diced avocado
- A dollop of sour cream
- Extra fresh cilantro
How To Store White Chicken Chili
Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, and it’s often even better the next day. Freeze: This chili freezes well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
White Chicken Chili Nutrition Facts
- Calories: 383
- Fat: 14g
- Cholesterol: 77mg
- Sodium: 525mg
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 33g
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. If you don’t have cannellini beans, other white beans like Great Northern beans or navy beans would be a perfect substitute.
Yes. Sauté the onion and garlic on the stovetop as directed. Then, transfer them to a slow cooker and add all the other ingredients except for the Neufchatel cheese, chicken, lime juice, and cilantro. Cook on low for 4-6 hours. During the last 30 minutes, stir in the cheese until melted, then add the chicken, lime juice, and cilantro to heat through.
Neufchâtel is a soft, unripened cheese that is very similar to cream cheese but has a slightly lower fat content. Regular full-fat cream cheese can be used as a direct substitute.
Try More Recipes:
- Paula Deen Chicken and Rice Casserole Recipe
- Paula Deen Chicken Salad Recipe
- Paula Deen Chicken Noodle Soup Recipe
Paula Deen White Chicken Chili Recipe
Description
A hearty, creamy, and comforting white chicken chili made with tender rotisserie chicken, white beans, and green chilies.
Ingredients
Instructions
- Sauté onion and garlic in olive oil in a large pot.
- Stir in chicken broth, green chilies, and all the spices. Simmer for 15 minutes.
- Puree 1 cup of the beans with 1/4 cup of the hot broth until smooth.
- Stir the Neufchatel cheese into the pot until it melts.
- Add the pureed beans, the remaining whole beans, and the corn to the pot. Simmer for 5-10 more minutes.
- Stir in the cooked chicken, lime juice, and cilantro to heat through.
- Serve hot with your favorite toppings.
Notes
- Using a rotisserie chicken is a great time-saving and flavor-boosting shortcut.
- Pureeing some of the beans is the secret to a thick and creamy chili without any heavy cream.
- The chili tastes even better the next day, so it’s a perfect make-ahead meal.
- Adjust the amount of cayenne pepper to control the spice level.
