White Chicken Chili
This blueprint focuses on creating a stable emulsion that remains creamy whether it is fresh from the pot, pulled from the refrigerator after three days, or thawed from a month in the freezer, eliminating the structural failures associated with sour cream or yogurt.
Equipment
- Large pot
- food processor
- Fine mesh strainer or colander
- wooden spoon
Ingredients
Essential Ingredients for Superior Flavor and Structure
- 1 small yellow onion diced
- 1 tbsp olive oil
- 2 cloves garlic finely minced
- 2 low-sodium chicken broth cans (14.5 oz each)
- 1 diced green chilies can (7 oz)
- 1.5 tsp cumin
- 0.5 tsp paprika
- 0.5 tsp dried oregano
- 0.5 tsp ground coriander
- 0.25 tsp cayenne pepper
- to taste salt and freshly ground black pepper
- 1 pkg Neufchatel cheese (8 oz), cut into small cubes (aka light cream cheese)
- 1.25 cup corn frozen or fresh
- 2 cannellini beans cans (15 oz)
- 2.5 cup shredded cooked rotisserie or left-over chicken
- 1 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro plus more for serving
- to taste Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
Instructions
Cooking the Perfect Stovetop White Chicken Chili Recipe
- Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes.
- Add garlic and saute 30 seconds longer.
- Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste.
- Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth (This is the starch hack).
- Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer, ensuring heat is low so cheese melts smoothly.
- Stir in chicken, fresh lime juice and cilantro.
- Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Alternative Cooking Methods (Slow Cooker or Instant Pot)
- For the Slow Cooker: Add onion, garlic, broth, chilies, and all spices to the basin. Stir well and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Wait until the final 30 minutes of cooking to add the Neufchatel cheese, corn, and the bean puree. Stir in the chicken and lime juice right before serving.
- For the Instant Pot: Sauté the onions and garlic in the pot first using the sauté function, then add the broth and spices. Close the lid and set the machine to pressure cook on high for 10 minutes. Use a quick release once the timer ends. Switch back to the sauté setting on the low heat or keep warm function. Add the Neufchatel, corn, and bean puree, stirring until the cheese has completely melted into the hot liquid. Finally, fold in the chicken and fresh lime juice.
Notes
For best results, let the Neufchatel cheese sit on the counter for twenty minutes to take the chill off before adding it to the pot, which helps it integrate faster. If substituting cream cheese, use the block variety, not whipped. If you skip the bean puree step (Mistake 2), the chili will be thin. For reheating, use low heat on the stove or cover the microwave portion with a damp paper towel.
Nutrition
Calories: 383kcalCarbohydrates: 35gProtein: 33gFat: 14g
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