The Best White Chicken Chili
Ingredients:
1 small yellow onion, diced
1 tablespoon olive oil
2 cloves garlic, finely minced
2 cans 14.5 oz each low-sodium chicken broth
1 can 7 oz diced green chilies
1 1/2 teaspoons cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste
1 package 8 oz Neufchâtel cheese light cream cheese, cubed
1 1/4 cups frozen or fresh corn
2 cans 15 oz each cannellini beans, drained and rinsed
2 1/2 cups shredded cooked rotisserie or leftover chicken
1 tablespoon fresh lime juice
2 tablespoons fresh cilantro, chopped plus more for garnish
Optional Toppings:
Monterey Jack cheese, shredded
Sliced avocado
Tortilla chips or strips
Directions:
Sauté the Vegetables:
In a large pot over medium-high heat, heat the olive oil. Add the diced onion and sauté for about 4 minutes, until softened.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Add the Broth and Spices:
Pour in the chicken broth, diced green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes.
Prepare the Bean Puree:
While the soup simmers, puree 1 cup of cannellini beans with 1/4 cup of broth from the pot in a food processor until smooth. This will add a creamy texture.
Add Remaining Ingredients:
Add the Neufchâtel cheese, corn, whole beans, and the pureed beans to the pot. Stir well and let it simmer for an additional 5-10 minutes until the cheese melts and the soup thickens.
Finish the Chili:
Stir in the shredded chicken, fresh lime juice, and chopped cilantro. Adjust the seasoning with salt and pepper as needed.
Serve and Garnish:
Serve the chili hot with your favorite toppings, such as Monterey Jack cheese, extra cilantro, sliced avocado, and tortilla chips.
Notes:
For a Creamy Texture: Pureeing some beans creates a creamy base without needing heavy cream.
Adjusting Heat: For extra spice, increase the cayenne pepper or add a chopped jalapeño when sautéing the onions.
Nutritional Information:
Prep Time: 15 minutes Cook Time: 25-30 minutes Total Time: 40-45 minutes
Servings: 6
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