1-First Step: Mise en place and prepping aromatics Gather ingredients: dice 1 onion, finely mince 2 cloves garlic, cube the 8 oz Neufchatel, rinse and drain two 15 oz cans of beans, and shred 2 1/2 cups cooked chicken. Measure spices (1 1/2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon coriander, and 1/4 teaspoon cayenne). Having everything ready speeds up cooking and prevents overcooking aromatics.

2-Second Step: Sauté aromatics In a large pot, heat 1 tablespoon olive oil over medium-high heat. Add the diced onion and sauté for about 4 minutes, stirring occasionally, until the onion is soft and translucent. Stir in the minced garlic and sauté for 30 seconds more. This step softens raw edges and builds the flavor base for the white chicken chili.

3-Third Step: Add broth, chilies, and spices Pour in 2 (14.5 oz) cans chicken broth and add the 1 (7 oz) can diced green chilies. Add the cumin, paprika, oregano, coriander, cayenne, and salt and pepper to taste. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer for 15 minutes. Simmering allows the spices to bloom and the flavors to marry, which is key to a flavorful white chili.

4-Fourth Step: Prepare the beans for creaminess Rinse and drain the two 15 oz cans of cannellini or great northern beans. Scoop out about 1 cup of the beans and place them in a blender or use an immersion blender with about 1/4 cup of warm broth from the pot to puree until mostly smooth. This pureed portion is what gives the chili a velvety, creamy texture without added thickeners.

5-Fifth Step: Combine cheese, corn, and beans Stir in the 1 (8 oz) package cubed Neufchatel cheese, 1 1/4 cups frozen corn, the remaining whole beans, and the pureed beans into the pot. Simmer for 5 to 10 minutes, stirring occasionally, until the cheese is melted and the corn is heated through. If you see small bits of cheese that aren’t melting, softening the cheese ahead of time helps prevent lumps.

6-Sixth Step: Add chicken and finishing touches Mix in the 2 1/2 cups shredded cooked chicken, 1 tablespoon fresh lime juice, and 2 tablespoons chopped fresh cilantro. Let the chili simmer 2 to 5 minutes more to warm the chicken and marry flavors. Taste and adjust seasoning with salt, pepper, or extra cayenne if you prefer more heat.

7-Final Step: Serve and garnish Ladle the white chicken chili into bowls and offer toppings like tortilla chips or strips, a sprinkle of Monterrey Jack cheese, sliced avocado, and extra cilantro. The chips add crunch and are a classic pairing, while avocado and cheese add creaminess. This white chicken chili serves well with simple sides like a crisp salad or warm cornbread.