Name: White Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, diced; 2 cloves garlic, finely minced; 2 cans (14.5 ounces each) low-sodium chicken broth; 1 can (7 ounces) diced green chilies; 1½ teaspoons cumin; ½ teaspoon paprika; ½ teaspoon dried oregano; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper; salt and freshly ground black pepper, to taste; 1 package (8 ounces) Neufchâtel (light cream cheese), cut into small cubes and softened; 1¼ cups frozen or fresh corn; 2 cans (15 ounces each) cannellini beans; 2½ cups shredded cooked chicken (rotisserie or leftover); 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro, plus more for serving; tortilla chips or strips, Monterey Jack, sliced avocado

Directions

5 steps

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Sauté the aromatics

Heat the oil in a large pot over medium-high heat. Sauté the onion for 4 minutes, then add the garlic and cook 30 seconds more.
Simmer the broth

Add the broth, green chilies, cumin, paprika, oregano, coriander, and cayenne, and season with salt and pepper. Bring just to a boil, then turn to medium-low and simmer 15 minutes.
Purée some beans
- Drain and rinse the beans.
- Put 1 cup of them in a food processor with ¼ cup of broth from the pot and purée until nearly smooth.
- Keep the rest whole.
Add the cheese, corn, and beans

Stir the Neufchâtel, corn, whole beans, and puréed beans into the pot. Simmer 5–10 minutes more.
Finish

Stir in the chicken, lime juice, and cilantro. Serve with Monterey Jack, extra cilantro, avocado, and tortilla chips if you like.

Adapted from White Chicken Chili by Jaclyn on Cooking Classy.

White Chicken Chili

Directions

Sauté the aromatics

Simmer the broth

Purée some beans

Add the cheese, corn, and beans

Finish

Steps

Ingredients

Base

Spices

Chili

For serving (optional)

All done!