First Step: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add 1 diced onion and sauté for 4 minutes until it becomes translucent and aromatic, which sets the base for the white bean chicken chili’s flavor profile. For vegan adaptations, use vegetable oil instead of olive oil to maintain the sauté without animal products.

Second Step: Add 2 cloves garlic, finely minced, and sauté for 30 seconds longer until fragrant, being careful not to burn it as this could affect the taste. This step infuses the pot with garlic’s savoriness, and for low-calorie versions, you can reduce the oil slightly to cut fats while keeping the essence of white bean chicken chili.

Third Step: Pour in 2 (14.5 oz) cans chicken broth, 1 (7 oz) can diced green chilies (mild), 1 1/2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon oregano, 1/2 teaspoon coriander, 1/4 teaspoon cayenne pepper, and salt and pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes to let the flavors meld. If making a gluten-free version, double-check your broth for certifications, as this is a key part of white bean chicken chili preparation.

Fourth Step: Drain and rinse 2 (15 oz) cans cannellini or great northern beans. Measure out 1 cup of beans and set the rest aside. Puree the 1 cup of beans with 1/4 cup broth from the soup until nearly smooth, using a blender or food processor for about 30 seconds on high speed. This creates creaminess without heavy cream, and for dairy-free adaptations, skip any cheese additions here in your white bean chicken chili.

Fifth Step: Add 1 (8 oz) package light cream cheese cut into small cubes, 1 1/4 cups frozen corn, the whole beans, and the pureed beans to the soup. Stir well and simmer for 5 to 10 more minutes until everything is heated through and the mixture thickens, reaching a creamy texture. For low-calorie options, use a reduced-fat cream cheese to keep the dish light while enhancing the signature smoothness of white bean chicken chili.

Sixth Step: Stir in 2 1/2 cups shredded cooked rotisserie or leftover chicken, 1 tablespoon fresh lime juice, and 2 tablespoons fresh cilantro. Let it simmer for another 2-3 minutes to incorporate the flavors, ensuring the chicken is warmed through. This final mix adds protein and brightness; for vegetarian versions, substitute with extra beans or plant-based proteins like tofu for a hearty white bean chicken chili alternative.

Final Step: Remove the pot from heat and serve the chili hot, topped with optional items like Monterey Jack cheese, avocado slices, and tortilla chips. Aim for an internal temperature of at least 165°F for food safety, and adjust seasonings as needed. This white bean chicken chili is now ready, offering a comforting meal that can be adapted for various dietary preferences with ease.