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White Chicken Chili with Cannellini Beans

A heartwarming and creamy White Chicken Chili with cannellini beans, perfect for chilly evenings and cozy gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb cooked chicken, shredded Rotisserie chicken is a great option for convenient, tender meat.
  • 2 cans cannellini beans, drained and rinsed You can substitute with great northern beans for a similar texture.
  • 1 cup corn (fresh, frozen, or canned)
  • 2 cans diced green chiles
  • 1 jalapeno, diced For less heat, you can remove the seeds or substitute with a milder pepper.
  • 1 bell pepper, diced
  • 8 oz cream cheese Ensure cream cheese is softened for easier melting.
  • 8 oz pepper jack cheese, shredded Choose Monterey Jack or a low-fat version for a milder taste.
  • 4 cups chicken broth
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Avocado for garnish

Method
 

Cooking Steps
  1. In a large pot, combine the cooked chicken, cannellini beans, corn, green chiles, diced jalapeno, and bell pepper.
  2. Pour in the chicken broth, and bring the mixture to a simmer over medium-high heat.
  3. Add the cream cheese, stirring until melted and fully incorporated into the mixture.
  4. Gradually stir in the shredded pepper jack cheese until melted, ensuring a nice, creamy base.
  5. Season with salt and pepper to taste, adjusting to your preference.
  6. Serve hot, garnished with avocado slices, additional shredded cheese, sliced jalapenos, and fresh cilantro.

Notes

For a busy weeknight, prepare this chili ahead of time! It stores well in the refrigerator for up to three days or can be frozen for up to a month. Allow the chili to simmer for at least 15 minutes to enhance flavors.