Cooked - White Chicken Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

White Chicken Chili

6.0

1 small yellow onion (diced)

1 tbsp olive oil

2 cloves garlic (finely minced)

½ canned chipotle pepper, diced (with 1 or 2 teaspoons of the adobo sauce it’s in)

28 oz / 3.5 cups chicken broth (plus one extra teaspoon of base if you have it)

1 (4 oz) can diced green chilies

1 ½ tsp cumin

1 tsp paprika

½ tsp dried oregano

½ tsp ground coriander

¼ tsp cayenne pepper

1 tsp MSG (Accent brand)

Salt and freshly ground black pepper (to taste)

1 (8 oz) pkg cream cheese (cut into small cubes )

1 cup frozen or fresh corn

2 (15 oz) cans cannellini beans (or swap one can with Great Northern beans for variety)

2 ½ cups shredded cooked rotisserie or left-over chicken*

1 tbsp fresh lime juice

2 tbsp chopped fresh cilantro

Extras: Tortilla chips, Monterey jack cheese, sliced avocado, cilantro

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. Add the chipotle pepper and sauce for 30 more seconds.
Add chicken broth, extra bouillon base tsp, green chilies, and all the spices. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
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 ½ cup broth from soup (maybe the other half of the chipotle pepper if you like spicy), puree until nearly smooth..
Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer (although 30-45 min is even better, if you can).
Stir in chicken, fresh lime juice and cilantro. Serve with Monterey Jack cheese, cilantro, avocado slices and tortilla chips if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 119 weeks ago

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