Description
Bobby Flay’s white chicken chili delivers a zesty southwestern symphony of flavors. Packed with tender chicken, green chiles, and creamy white beans, this comforting dish promises to warm your soul and delight your taste buds.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups shredded cooked rotisserie or left-over chicken
- 2 (15 oz / 425 grams) cans cannellini beans
- 1 ¼ cup frozen or fresh corn
- 2 (14.5 oz / 411 grams) cans of low-sodium chicken broth
Spices and Seasonings:
- 1 ½ teaspoons cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro, plus more for serving
Other Ingredients:
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 (7 oz / 198 grams) can diced green chilies
- 1 (8 oz / 227 grams) package Neufchatel cheese (aka light cream cheese), cut into small cubes
- Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)
Instructions
- Warm extra virgin olive oil in a large, heavy-bottomed pot over medium-high temperature until shimmering.
- Sauté diced onions until they turn golden brown and develop a rich caramelized flavor, approximately 4 to 5 minutes.
- Introduce minced garlic and cook for an additional 30 seconds, releasing its aromatic essence.
- Pour chicken broth (32 fluid ounces / 946 milliliters) into the pot, creating a flavorful liquid base.
- Incorporate a blend of ground spices: cumin, paprika, oregano, coriander, and cayenne pepper, along with salt and black pepper to enhance the overall taste profile.
- Allow the mixture to reach a gentle boil, then reduce heat and cover, letting the flavors meld together for 15 minutes.
- Drain and rinse the beans using a fine-mesh colander, separating 1 cup (240 milliliters) for pureeing.
- Transform the reserved beans and 1/4 cup (60 milliliters) of soup liquid into a smooth, creamy consistency using a food processor.
- Fold in Neufchatel cheese, creating a rich and velvety texture.
- Gently stir in whole beans, corn kernels, and the bean puree, ensuring even distribution of ingredients.
- Simmer for an additional 5 to 7 minutes, allowing flavors to intensify.
- Finish with fresh chopped cilantro, a squeeze of lime juice, and cooked chicken pieces for a vibrant, complete dish.
Notes
- Slice corn kernels directly from the cob for the most vibrant, fresh texture that elevates the entire dish’s flavor profile.
- Experiment with chicken broth quantities to control the chili’s thickness, making it perfectly tailored to your preferred consistency.
- Brighten the recipe’s taste by grating fresh lime zest, which adds a punchy, citrusy undertone that complements the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 382 kcal
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 29 g
- Cholesterol: 47 mg