White Chicken Chili
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Ingredients
- 1 Yellow onion , diced
- 1 tbsp Olive oil
- 2 cloves Garlic, finely minced
- 29 oz Low-sodium chicken broth
- 7 oz can Diced green chilies
- 1 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Dried oregano
- 1/2 tsp Ground coriander
- 1/4 tsp Cayenne pepper
- Salt, to taste
- Black pepper, to taste
- 8 oz Light cream cheese, cut into small cubes
- 1 1/4 cup Corn
- 2 (15 oz) cans Cannellini beans, drained and rinsed
- 2 1/2 cups Cooked chicken, shredded
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro, chopped
Instructions
- Heat oil in a pot over medium-high heat. Add onion and sauté for 4 minutes. Add the garlic and continue sautéing for another 30 seconds.
- Mix in the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and salt and pepper to taste. Bring just to a boil then reduce heat to medium-low and simmer for 15 minutes.
- Place 1 cup of beans in a food processor along with 1/4 cup broth from the soup and process until almost smooth.
- Add the cream cheese, corn, whole beans and pureed beans to the pot and simmer for another 5 – 10 minutes.
- Stir in the chicken, lime juice and cilantro. Serve with tortilla chips and your favorite toppings.
Notes
Recipe adapted from CookingClassy.com