White Chicken Chili (Printable Version)
Smooth and cozy white chili with tender chicken, soft beans, and rich cream cheese. A fun mix-up from classic red chili.
# What You'll Need:
01 -
1 tablespoon olive oil.
02 -
1 small yellow onion, finely chopped.
03 -
2 garlic cloves, minced.
04 -
2 cartons (14.5 oz each) of low-sodium chicken stock.
05 -
1 can (7 oz) of diced green chilies.
06 -
1/2 teaspoon dried oregano.
07 -
1/4 teaspoon cayenne powder.
08 -
1/2 teaspoon paprika.
09 -
1 1/2 teaspoons ground cumin.
10 -
1/2 teaspoon ground coriander seeds.
11 -
Salt and pepper (add as needed).
12 -
1 1/4 cups of corn.
13 -
8 oz of Neufchatel cheese, cut into chunks.
14 -
2 cans (15 oz each) of cannellini beans.
15 -
2 1/2 cups of shredded rotisserie chicken meat.
16 -
1 tablespoon fresh lime juice.
17 -
2 tablespoons cilantro, freshly chopped.
18 -
Tortilla chips to go alongside (optional).
19 -
Avocado slices (optional garnish).
20 -
Cilantro leaves for garnish (optional).
21 -
Shredded Monterey Jack cheese (optional topping).
# Steps to Follow:
01 -
Warm up the olive oil in a big pot over medium heat.
02 -
Cook the chopped onion in the oil for about 4 minutes until soft.
03 -
Toss in the garlic and cook it for half a minute.
04 -
Pour in the stock, chilies, and spices. Let it simmer on low for 15 minutes.
05 -
Rinse and drain both cans of white beans.
06 -
Blend a cup of the beans with about 1/4 cup of broth in a food processor until smooth.
07 -
Stir the Neufchatel cubes, whole beans, pureed beans, and corn into the pot.
08 -
Let everything simmer together for about 5 to 10 minutes, giving it a stir every now and then.
09 -
Mix in the chicken, lime juice, and chopped cilantro.
10 -
Dish up this soup and let folks add tortilla chips, avocado slices, cheese, or extra cilantro if they want.
# Additional Notes:
01 -
Using rotisserie chicken keeps the soup moist and saves time.
02 -
Blending some of the beans thickens up the broth nicely.