In my best Oprah voice “you get to eat chili, and you get to eat chili, WE ALL GET TO EAT CHILI!!!” This is how excited I am about this bowl of WHITE CHICKEN CHILI. It’s quick, easy, and D-Lish!
White Chicken Chili
Prep Time: 20 minutes
Cook Time: 36 minutes
Yield: 4-6 Servings
Ingredients
1 lb boneless skinless chicken breasts, diced into ½-inch pieces
1 small onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
3 ½ cups chicken broth
1 fresh green chili, seeds removed and finely chopped
1 ½ tsp cumin
¾ tsp paprika
½ tsp dried oregano
½ tsp ground coriander
¼ tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 cup (8 oz) light cream cheese
1 ¼ cup corn (fresh or frozen)
2 (15 oz) cans cannellini beans (white kidney beans), drained and rinsed
Optional toppings, for serving:
Fresh lime juice
Fresh cilantro, chopped
Shredded Monterrey Jack cheese
Tortilla chips
Directions
Heat olive oil in a large dutch oven over medium-high heat. Once oil is hot add chicken, onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
Add light cream cheese and stir until all the little bits of cheese melt and look creamy and smooth. Stir in corn, and 1 15 oz can of Cannellini beans, then pour ¾ of the other can of beans along with ¼ cup broth from the soup in a food processor or blender and purée. Add bean mixture to soup along with remaining ¼ can of beans. Simmer about 15 minutes longer. Optional: Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping.
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