Description
This homemade version of Trader Joe’s White Chicken Chili is a creamy, flavorful, and comforting dish perfect for a quick weeknight meal. Loaded with white beans, roasted corn, fresh spinach, and tender pulled chicken in salsa verde, it blends savory spices and cream cheese for a luscious texture, finished off with fresh lime juice, avocado slices, and crunchy tortilla chips for a delightful contrast.
Ingredients
Scale
Beans and Vegetables
- 2 cans white beans (drained and rinsed)
- 1 small onion (diced into 1/4-inch pieces)
- 2 cups frozen roasted corn
- 2 cups fresh spinach (roughly chopped)
- 1 can green chiles (about 4 oz, drained)
Spices and Flavorings
- 1 tsp ground cumin (freshly ground preferred)
- 1 tbsp garlic powder
- 1 tsp paprika
- Black pepper to taste
- Salt to taste
- Juice of 1 lime (about 2 tbsp)
Protein and Dairy
- 1 packet pulled chicken in salsa verde (or about 1.5 cups shredded rotisserie chicken mixed with salsa verde)
- 2 tbsp cream cheese (softened for easier blending)
Liquids and Oils
- 1 cup chicken broth
- Olive oil (or any neutral oil like canola) – about 2 tbsp
Optional Toppings
- Avocado (sliced fresh, optional but adds creaminess)
- Tortilla chips (optional for crunch)
- Shredded cheese (Monterey Jack or cotija recommended)
Instructions
- Sauté the Aromatics: Heat about 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
- Add Spices and Corn: Stir in the garlic powder, ground cumin, paprika, salt, and black pepper. Add the frozen roasted corn and cook for another 3-4 minutes until heated through and fragrant.
- Add Beans, Chicken, and Broth: Add the drained white beans, pulled chicken in salsa verde, and chicken broth to the pot. Stir well to combine all ingredients.
- Simmer the Chili: Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook for about 10 minutes, allowing flavors to meld together.
- Blend the Chili: Remove about half of the chili from the pot and blend it with the softened cream cheese using a blender or immersion blender until smooth and creamy. Return the blended mixture to the pot and stir to combine.
- Add Spinach and Lime Juice: Stir in the chopped fresh spinach and cook for an additional 2-3 minutes until the spinach has wilted. Then, add the fresh lime juice and stir well.
- Adjust Seasoning: Taste the chili and adjust salt, pepper, or spices as needed.
- Serve and Garnish: Ladle the chili into bowls. Top with optional sliced avocado, tortilla chips, and shredded cheese as desired. Serve immediately while hot.
Notes
- Using fresh lime juice brightens the chili and balances the creaminess.
- Softening the cream cheese before blending helps achieve a smooth texture.
- You can substitute pulled chicken in salsa verde with shredded rotisserie chicken mixed with your favorite salsa verde.
- For a spicier chili, add chopped jalapeño or chipotle powder.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
- Freeze any extra chili in airtight containers for up to 3 months.
