White Chicken Chili
This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.
Ingredients
- 1 smallyellow onion (, diced)
- 1 tbspolive oil
- 2 clovesgarlic (, finely minced)
- 2cans low-sodium chicken broth
- 1can diced green chilies
- 1 ½ tspcumin
- ½ tsppaprika
- ½ tspdried oregano
- ½ tspground coriander
- ¼ tspcayenne pepper
- salt and freshly ground black pepper (, to taste)
- 1pkg neufchatel cheese (aka light cream cheese), (cut into small cubes )
- 1 ¼ cupfrozen or fresh corn
- 2cans cannellini beans
- 2 ½ cupsshredded cooked rotisserie or left-over chicken
- 1 tbspfresh lime juice
- 2 tbspchopped fresh cilantro, (plus more for serving)
- tortilla chips or strips, monterrey jack cheese, sliced avocado (for serving (optional))
Directions
- 1
Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
- 2
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 to medium-low and simmer 15 minutes.
- 3
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
- 4
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
- 5
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.