Go Back
–+ servings
A bowl of Mediterranean white chicken chili, garnished with jalapeños, feta, and a lemon wedge.
Print Recipe
No ratings yet

Mediterranean White Chicken Chili

This Mediterranean White Chicken Chili is creamy, hearty and comforting, with tender shredded chicken, white beans, corn, and just the right amount of heat. A little cream cheese gives the broth richness, while lemon, fresh cilantro, feta and a drizzle of good extra virgin olive oil brighten everything up.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Soup
Cuisine: American, Mediterranean
Servings: 4 Servings
Author: Luay Ghafari
Cost: $15

Ingredients

  • 2 tbsp Olive oil
  • 1 Medium onion (finely diced)
  • 1 Poblano pepper (diced)
  • 1 Jalapeno pepper (finely diced) - See note
  • 4 Garlic cloves (minced)
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Dried oregano
  • ¼ tsp Aleppo pepper flakes - Or red pepper flakes
  • 2 cans Cannellini or Great Northern beans (drained and rinsed) - Use 14 or 15oz cans
  • 4 cups Chicken broth
  • 2 cups Shredded cooked chicken
  • 1 cup Fresh or frozen corn
  • 4 oz Cream cheese (softened)
  • 1 tbsp Lemon juice
  • ¼ cup Chopped cilantro
  • Salt and pepper to taste

For Serving

  • Crumbled feta, sliced jalapeño, chopped cilantro, extra virgin olive oil and lemon wedges on the side.

Instructions

  • Fry the Aromatics. Heat 2 tbsp Olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add 1 Medium onion (finely diced), 1 Poblano pepper (diced), 1 Jalapeno pepper (finely diced) and cook for 5–7 minutes, until the vegetables have softened. Add 4 Garlic cloves (minced), 1 tsp Ground cumin, 1 tsp Ground coriander, 1 tsp Dried oregano, and ¼ tsp Aleppo pepper flakes. Cook for about 30 seconds, stirring constantly. You want the garlic and spices to become fragrant without burning.
  • Simmer the Beans. Add 2 cans Cannellini or Great Northern beans (drained and rinsed) and 4 cups Chicken broth. Bring the mixture to a boil, reduce the heat and simmer uncovered for 20 minutes.
  • Blend for Body and Simmer. Transfer about 2½ cups of the chili to a blender and carefully blend until smooth. Pour it back into the pot and stir to combine. You can also use an immersion blender directly in the pot, giving the chili just a few quick pulses. Don't completely puree it, you want plenty of whole beans remaining. Simmer for 10 minutes, or until it reaches a thick consistency.
  • Add Chicken, Corn and Cream Cheese. Stir in 2 cups Shredded cooked chicken, 1 cup Fresh or frozen corn and 4 oz Cream cheese (softened). Simmer gently for another 8–10 minutes, stirring occasionally, until the cream cheese has completely melted into the broth. If your chili feels too thick for you, add a bit more broth until it reaches the consistency you like.
  • Brighten. Turn off the heat and stir in 1 tbsp Lemon juice and ¼ cup Chopped cilantro. Adjust with Salt and pepper to taste.
  • Serve. Ladle into bowls and finish with Crumbled feta, sliced jalapeño, chopped cilantro, extra virgin olive oil and lemon wedges on the side.

Notes

Key Ingredient Notes:
  • Poblano Pepper: Adds a mild chile flavor without making the chili overly spicy. A green bell pepper can be substituted for an even milder option.
  • Fresh Jalapeño Pepper: Adds fresh heat. Remove the seeds and membrane for a milder chili, or use less jalapeño if you prefer. If you are planning to feed this to kids, I would replace both the poblano and jalapeño with sweet green bell peppers.
  • Cooked Chicken: Shredded cooked tender chicken makes this recipe especially quick. Leftover roast chicken or rotisserie chicken works perfectly.
  • Cream Cheese: Adds creaminess and richness without turning the chili into a heavy cream-based soup. I actually prefer this over using cream, sour cream or yogurt.
Tips for Success:
  • Start with 4 cups of broth. It's much easier to thin chili than it is to thicken it. The beans will release starch as they simmer, and blending some of them thickens the broth even more. 
  • Be conservative with the added salt. The chicken broth and cooked chicken will add salt to the chili, and so will the feta garnish. Remember, you can add salt; you can't take it out. 
  • Blend the beans instead of adding more dairy. Partially blending white beans is one of my favorite ways to create a creamy chili while keeping plenty of texture. You get a thicker, velvety broth without needing a large amount of cream cheese. 
  • Don't blend the whole pot. This is chili, not bean soup! You want to keep plenty of whole beans, corn and shredded chicken in every spoonful.

Nutrition

Calories: 519kcal | Carbohydrates: 52g | Protein: 35g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 86mg | Sodium: 1493mg | Potassium: 502mg | Fiber: 13g | Sugar: 4g | Vitamin A: 617IU | Vitamin C: 36mg | Calcium: 211mg | Iron: 7mg