White Chicken Chili
With tender chicken, sweet corn and green chiles, it's the ultimate bowl of comfort
Ingredients
- 3 cups chicken broth
- 2 cups cooked chicken shredded
- 2 15 oz. cans white cannellini beans
- 1 1/2 cups canned corn
- 1 7 oz. can diced green chiles
- 1 small yellow onion
- 8 oz. cream cheese room temperature
- 3 cloves garlic minced
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. lime juice
- 1 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. oregano
- 1/2 tsp. chili powder
- 1/2 tsp. salt
- 1 avocado garnish, optional
- chopped fresh cilantro garnish, optional
- chopped scallions garnish, optional
- sour cream garnish, optional
Instructions
- In a stock pot or large Dutch oven, heat the oil over medium-low heat.
- Dice and onions and mince the garlic. Saute the onions and garlic in the oil until softened and sizzling.
- Pour in the broth, diced green chiles, cumin, paprika, oregano, chili powder and salt. Stir to combine.
- Drain and rinse the beans. Place 1 cup of beans into the bowl of a food processor. Add a ladle full of soup to the food processor. Puree the beans until smooth. Add the pureed beans to the soup and stir to combine.
- Drain the canned corn. Add the corn and remaining beans to the pot. Break the cream cheese into smaller pieces and stir into the pot. Simmer on low heat for 20-25 minutes.
- Use a whisk to stir the broth and break up any white flecks of cream cheese that may remain. Remove from heat.
- Stir in the cooked chicken and lime juice. Spoon into serving bowls and garnish with your favorite toppings.
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