Description
It’s creamy, hearty, and filled with bold southwestern flavors—with Southern charm and a hint of smokiness. Perfect for chilly nights and made to spark cozy conversation.
Ingredients
2 cups shredded rotisserie chicken
2 cans cannellini beans, drained
1 cup frozen or canned corn
1 small onion, diced
2 cloves garlic, minced
1 can diced green chiles
1 tsp cumin
1 tsp smoked paprika
2½ cups chicken broth
½ cup cream cheese, cubed
1 tbsp fresh lime juice
Optional: cilantro, crushed tortilla strips
Instructions
1. Sauté the onion in olive oil over medium heat until soft, about 5 minutes.
2. Add garlic, green chiles, cumin, and smoked paprika. Stir for another minute.
3. Stir in the chicken, beans, corn, and stock. Let simmer uncovered for 15 minutes.
4. Lower heat and add cream cheese. Whisk until melted and smooth.
5. Stir in lime juice. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with tortilla strips and lime.
Notes
Toast your spices for added depth of flavor.
Use a hand blender to partially blend beans for a creamier texture.
Stores well up to 4 days in the fridge or freeze without cream cheese for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern/Southern Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 80mg
Keywords: white chicken chili, creamy chili, winter soup, one-pot meal