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Description
A comforting and flavorful white chicken chili made with tender rotisserie chicken, creamy cream cheese, and a blend of spices.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (4 ounce) can diced green chiles, undrained
- 4 cups low-sodium chicken broth
- 3 cups shredded meat from a rotisserie chicken
- 2 (15 ounce) cans Great Northern beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 4 ounces cream cheese, softened and cubed
- 1/2 cup chopped fresh cilantro
- Toppings: shredded Monterey Jack cheese, sour cream, sliced jalapeños, tortilla strips
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the green chiles, chicken broth, shredded rotisserie chicken, Great Northern beans, corn, cumin, oregano, and cayenne pepper.
- Bring the mixture to a simmer, then reduce the heat to low and cook, stirring occasionally, for at least 20 minutes to allow the flavors to meld.
- Add the cubed cream cheese and stir until it has completely melted and the chili is creamy.
- Stir in the fresh cilantro.
- Taste and adjust seasonings if necessary.
- Serve hot with your favorite toppings like cheese, sour cream, and jalapeños.
Notes
- For a spicier chili, add more cayenne pepper or a pinch of red pepper flakes.
- If you don’t have rotisserie chicken, you can cook and shred chicken breasts or thighs separately.
- The chili will thicken as it cools. Add a little more broth if it becomes too thick.