Cooked - Creamy White Chicken Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy White Chicken Chili

6.0

1 small yellow onion, diced

1 tbsp olive oil

2 cloves garlic, finely minced

2 (14.5 oz) cans low-sodium chicken broth (or homemade broth)

1 (7 oz.) can diced green chilies

1½ tsp. cumin

½ tsp. paprika

½ tsp. dried oregano

½ tsp. ground coriander

¼ tsp. cayenne pepper

Salt and freshly ground black pepper, to taste

1 (8 oz.) package Neufchatel cheese (or light cream cheese), cut into small cubes

1¼ cup frozen or fresh corn

2 (15 oz.) cans cannellini beans

2½ cups shredded cooked rotisserie or leftover chicken

1 Tbs. fresh lime juice

2 Tbs. chopped fresh cilantro, plus more for serving

Tortilla chips, Monterey Jack cheese, sliced avocado for serving (optional)

Heat olive oil in a large pot over medium-high heat. Add onion and sauté for four minutes. Add garlic and sauté 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander and cayenne pepper and season with salt and pepper. Bring to a boil and reduce the heat to medium-low. Let it simmer for 15 minutes.
Drain and rinse beans in a fine mesh strainer, then measure out one cup. Transfer the cup to a food processor along with ¼ cup of soup broth and purée until smooth.
Add cream cheese to the soup along with corn, whole beans and pureed beans and stir well. Simmer for five to 10 minutes.
Stir in the chicken, fresh lime juice and cilantro. Serve with toppings, if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌶️Chili

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 75 weeks ago

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