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White Chicken Chili with Thai Basil in Cast Iron Skillet
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White Chicken Chili with Thai Basil Recipe

White Chicken Chili with Thai Basil and Cilantro has long been a favorite of mine. I first tried a similar recipe years and years ago. And while I love traditional chili, this chili is somehow... extra special. 
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6 servings
Calories: 330kcal
Author: Stephanie Wilson

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 1 bell pepper chopped
  • 1 medium jalapeno pepper minced (optional for heat)
  • 2 cloves garlic minced
  • 3 cups chicken broth
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ teaspoon red chili flakes
  • salt and freshly ground pepper to taste
  • 1 (8-oz) pkg light cream cheese (like Neufchatel cheese) cubed
  • 1 cup corn fresh or frozen
  • 2 15-ounce cans white beans like Great Northern Beans, drained and rinsed
  • 2 ½ cups cooked chicken cubed
  • juice of ½ lime
  • 2 tablespoons Thai basil or fresh cilantro, roughly chopped

For Serving

  • Thai Basil roughly chopped
  • salsa verde (see notes)
  • Monterrey Jack Cheese
  • tortilla chips
  • avocado

Instructions

  • Heat a 4-quart pot over medium heat and add olive oil. Saute the onion, garlic, bell pepper, and jalapeno pepper (if using), until the onion is tender and translucent.
  • Add broth, cumin, paprika, oregano, red pepper flakes, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer for 15 minutes.
  • Stir in the beans and mash half of them with the back of a spoon. Then stir in Neufchatel cheese, corn, and remaining beans. Bring back to a simmer and cook for another 5-10 minutes.
  • Finally, stir in cooked chicken, fresh lime juice, and cilantro. If desired, serve with shredded cheese, additional cilantro, avocado, salsa, and tortilla chips.

Notes

Garnish Ideas

  • chopped scallions
  • shredded cheese
  • fresh cilantro
  • sour cream
  • salsa verde
  • lime wedges

Salsa Verde

There are two kinds of salsa verde: Mexican Salsa Verde and Italian Salsa Verde. I prefer Mexican Salsa Verde in this recipe but either will do. Use your preference.

Nutrition

Serving: 1g | Calories: 330kcal | Carbohydrates: 39g | Protein: 24g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 46mg | Sodium: 1221mg | Fiber: 11g | Sugar: 7g