Sandra This Bobby Flay Chicken Chili Recipe is a creamy and hearty recipe, which is made with Neufchatel cheese and cannellini beans. It’s the perfect comfort food for chilly days, ready in about 40 minutes.
Bobby Flay Chicken Chili 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
- Toppings (optional): Tortilla chips, Monterrey Jack cheese, sliced avocado
How To Make Chicken Chili
- Sauté the Onion and Garlic: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for about 4 minutes until softened and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add Broth and Seasonings: Pour in the chicken broth and the can of diced green chilies (undrained). Stir in the cumin, paprika, oregano, coriander, and cayenne pepper. Season generously with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to meld the flavors.
- Prepare the Bean Puree: Drain and rinse the cannellini beans. Measure out 1 cup (170 g) of the beans and set the remaining whole beans aside. Transfer the 1 cup of beans to a food processor along with 1/4 cup (60 ml) of the hot broth from the soup. Puree until completely smooth. This secret step thickens the chili without adding flour.
- Add Cheese, Corn, and Beans: Add the cubed Neufchatel cheese, the corn, the reserved whole beans, and the smooth bean puree to the soup. Stir well and let it simmer for an additional 5-10 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.
- Finish the Soup: Stir in the shredded cooked chicken, fresh lime juice, and chopped cilantro. Let it heat through for 2 minutes.
- Serve: Serve the chili hot with optional toppings like Monterrey Jack cheese, extra cilantro, avocado slices, and tortilla chips.
Recipe Tips
- What is Neufchatel cheese? Neufchatel is often sold right next to regular cream cheese. It has 1/3 less fat than standard cream cheese but melts just as well. It gives the chili a rich, creamy texture without being quite as heavy. You can substitute regular cream cheese if you prefer.
- The “Bean Puree” Trick: Don’t skip step 3! Pureeing a portion of the beans creates a natural thickener that gives the broth a velvety body. It makes the chili feel substantial and comforting.
- Using Rotisserie Chicken: This recipe is designed for cooked chicken. A store-bought rotisserie chicken is the perfect shortcut, adding roasted flavor and saving time. You can also use leftover poached or grilled chicken breasts.
- Adjusting the Heat: The cayenne pepper and green chilies add a mild-to-medium kick. If you are sensitive to spice, omit the cayenne pepper and choose “mild” green chilies.
What To Serve With Chicken Chili
This white chili is a complete meal, but it pairs beautifully with textural sides.
- Tortilla Chips or Cornbread
- A crisp green salad with lime vinaigrette
- Spanish Rice or Cilantro Lime Rice
How To Store Chicken Chili
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it sits; you may need to add a splash of chicken broth when reheating.
- Freeze: While cream-based soups can separate, the bean puree helps stabilize this one. You can freeze it for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove, whisking to bring the texture back together.
Bobby Flay Chicken Chili Nutrition Facts
(Per serving, assuming 6 servings)
- Calories: ~380 kcal
- Total Fat: 14g
- Saturated Fat: 6g
- Cholesterol: 65mg
- Sodium: 850mg
- Total Carbohydrate: 32g
- Dietary Fiber: 7g
- Sugars: 3g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use raw chicken?
Yes, but you need to change the method. Add raw, diced chicken breast in Step 2 along with the broth. Simmer for 15-20 minutes until the chicken is cooked through before adding the beans and cheese.
Can I make this in a slow cooker?
Yes. Add everything except the cheese, lime juice, and cilantro to the slow cooker (you can skip the bean puree step and just mash some beans against the side of the pot later). Cook on Low for 4-6 hours. Stir in the cheese, lime, and cilantro at the very end until melted.
Can I use other beans?
Cannellini beans (white kidney beans) are creamy and mild, perfect for white chili. Great Northern beans or Navy beans are excellent substitutes.
Try More Recipes:
- Bobby Flay Chicken Cacciatore Recipe
- Bobby Flay Chicken Pot Pie Recipe
- Bobby Flay Chicken And Dumplings Recipe
Bobby Flay Chicken Chili Recipe
Description
A hearty, creamy white chicken chili made with tender rotisserie chicken, cannellini beans, corn, and Neufchatel cheese for a lighter yet rich finish.
Ingredients
Instructions
- Sauté onion in olive oil for 4 minutes; add garlic for 30 seconds.
- Add broth, green chilies, and all spices. Boil, then simmer 15 minutes.
- Drain beans. Puree 1 cup of beans with a splash of broth; keep the rest whole.
- Add bean puree, whole beans, corn, and cheese to the pot. Simmer 5-10 minutes until cheese melts.
- Stir in chicken, lime juice, and cilantro. Heat through.
- Serve with tortilla chips and avocado.
Notes
- Pureeing a portion of the beans is the secret to a thick, luxurious texture without flour.
- Neufchatel cheese provides the creaminess of cream cheese with less fat.
- Using rotisserie chicken makes this a super fast 40-minute meal.
Bobby Flay Chicken Chili Recipe
