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White Chicken Chile

This creamy New Mexico green chile white chicken chili is cozy, flavorful, and made with fresh New Mexico green chiles, rotisserie chicken, cannellini beans, corn, cream cheese, and warm spices. Pureeing some of the beans helps thicken the chili, while softened cream cheese makes it extra creamy and smooth.
Print Recipe
White Chicken Chile
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes

Ingredients

  • Avocado oil
  • 1 small yellow onion diced
  • 3 cloves garlic finely minced
  • 2-3 fresh New Mexico green chiles
  • 3 ½ cups chicken broth
  • 1 ½ teaspoons cumin
  • ½ teaspoon paprika
  • ½ teaspoon oregano
  • 1 bay leaf
  • ¼ teaspoon chili powder
  • ⅛ teaspoon cayenne pepper
  • ½ teaspoon sugar
  • 2 15-ounce cans cannellini beans
  • 2 ½-3 cups shredded cooked rotisserie or leftover chicken
  • 1 ¼ cups frozen corn
  • 1 8-ounce package cream cheese, diced and softened to room temperature
  • 1 tablespoon fresh lime juice
  • Fresh cilantro
  • Tortilla chips or strips for serving, optional
  • Monterey Jack cheese for serving, optional

Instructions

  • Heat a drizzle of avocado oil in a large pot over medium-high heat.
  • Add the diced onion and chiles and sauté for about 4 minutes, until softened.
  • Add the garlic and sauté for 30 seconds longer, until fragrant.
  • Add the chicken broth, cumin, paprika, oregano, bay leaf, chili powder, cayenne pepper, and sugar. Stir to combine.
  • Bring the mixture just to a slow boil, then reduce the heat to medium-low and simmer for 15 minutes.
  • Drain and rinse the cannellini beans. Measure out 1 cup of beans and set the remaining whole beans aside.
  • Transfer the 1 cup of beans to a food processor or blender. Puree until nearly smooth.
  • Add the frozen corn, whole beans, and pureed beans.
  • Simmer for 5–10 minutes longer, stirring occasionally, until the chili is creamy and slightly thickened.
  • Stir in the shredded chicken. Add the softened cream cheese to the soup, stir well until the cream cheese melts into the chili. Simmer just until the chicken is warmed through and remove from heat. Top the fresh lime juice, and fresh cilantro.
  • Remove the bay leaf before serving.
  • Serve warm with Monterey Jack cheese, tortilla chips or strips, and extra cilantro if desired.

Notes

**Make sure you dice your cream cheese and then allow it to sit at room temp for around an hour** This is the only way to avoid curdling/seperation!
Servings: 6