Description
This Homemade Trader Joe’s White Chicken Chili is a flavorful, creamy, and comforting dish perfect for any season. Combining tender pulled chicken with white beans, roasted corn, fresh spinach, and a blend of spices, this chili offers a delightful twist on the classic recipe. Cream cheese and lime juice add a rich and tangy finish, while optional toppings like avocado, tortilla chips, and shredded cheese bring added texture and flavor. Easy to prepare on the stovetop, it’s perfect for a quick weeknight dinner or cozy meal.
Ingredients
Scale
Base Ingredients
- 2 cans white beans (drained and rinsed)
- Olive oil (or any neutral oil like canola), 2 tbsp
- 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)
- 1 cup chicken broth
Protein and Flavorings
- 1 packet pulled chicken in salsa verde (or about 1.5 cups shredded rotisserie chicken mixed with salsa verde)
- 1 tsp ground cumin (freshly ground preferred for more flavor)
- 1 tsp paprika
- 1 tbsp garlic powder
- Black pepper to taste
- Salt to taste
Dairy and Finishing Touches
- 2 tbsp cream cheese (softened for easier blending)
- Juice of 1 lime (about 2 tbsp)
- Avocado (sliced fresh, optional but adds creaminess)
- Tortilla chips (optional for crunch)
- Shredded cheese (Monterey Jack or cotija recommended)
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened and translucent.
- Add aromatics and spices: Stir in the garlic powder, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to allow the spices to bloom and become fragrant.
- Add vegetables and beans: Mix in the rinsed white beans, frozen roasted corn, green chiles, and chopped spinach. Stir well to combine all ingredients.
- Add liquids and chicken: Pour in 1 cup of chicken broth, then add the pulled chicken mixed with salsa verde. Stir everything together and bring the mixture to a simmer.
- Simmer and meld flavors: Reduce the heat to low, cover the pot, and let the chili simmer gently for about 15 minutes to allow the flavors to meld and the spinach to soften.
- Add cream cheese and lime juice: Remove the pot from heat. Stir in the softened cream cheese until fully incorporated, creating a creamy texture. Then add the fresh lime juice and stir to brighten the flavors.
- Serve with toppings: Ladle the white chicken chili into bowls and add desired optional toppings such as sliced avocado, tortilla chips, and shredded Monterey Jack or cotija cheese for added creaminess and crunch.
Notes
- You can substitute the pulled chicken in salsa verde with shredded rotisserie chicken mixed with your favorite salsa verde for convenience.
- For a dairy-free version, omit the cream cheese and use plant-based alternatives as desired.
- If you prefer a thicker chili, mash some of the beans before adding the rest, or simmer uncovered to reduce liquid.
- Adjust the level of heat by adding chopped jalapeños or a pinch of cayenne pepper if you like it spicier.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
