White Chicken Chili (Easy)
Pull out your sweaters & stock pots - Fall is nearly here! And this white chicken chili recipe is the PERFECT way to usher it in.
Servings: 8 servings
Ingredients
- 2 tbsp butter
- 1/2 onion, diced
- 1 tsp minced garlic
- 1 (4 oz) can diced green chiles (mild)
- 8 oz cream cheese
- 32 oz chicken broth
- 2-3 tsp chili powder
- 1 tsp paprika
- 1 (15.5oz) can cannellini beans
- 1 cup frozen corn
- 2 cups shredded rotisserie chicken
- 2 cups shredded cheddar cheese
- salt & pepper, to taste
Instructions
- In a large pot, melt the butter completely.
- Over medium high heat, add in the diced onion and minced garlic. Saute until fragrant and the onion is beginning to be translucent.
- Add the canoe diced green chilies and stir to combine.
- Cut the block of cream cheese into squares and add it to the pot. Reduce the heat to low and place a lid on the pot until the cream cheese is warm throughout, smooth and easy to stir.
- Stir smooth and then add the chicken broth, a little at a time whisking smooth before adding more to the pot. Repeat this until all of the chicken broth has been added. Increase the heat to medium high, taking care not to let the soup come to a full boil.
- Season with chili powder and paprika.
- Add the beans, frozen corn and shredded rotisserie chicken. Let the soup heat the beans, corn and chicken without letting the soup come to a full boil.
- Once everything is heated through, slowly stir in the shredded cheddar cheese. This will both flavor the soup and thicken it.
- Season with salt and pepper to your liking.
- Serve with crushed tortilla chips and enjoy!
Nutrition
Calories: 321kcal | Carbohydrates: 8g | Protein: 20g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 846mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 928IU | Vitamin C: 2mg | Calcium: 240mg | Iron: 1mg