White Chicken Chili (Print Version)
# Ingredients:
01 -
1 small yellow onion, diced.
02 -
1 tablespoon olive oil.
03 -
2 cloves garlic, minced.
04 -
2 cans (14.5 oz each) low-sodium chicken broth.
05 -
1 can (7 oz) diced green chilies.
06 -
1 1/2 teaspoons cumin.
07 -
1/2 teaspoon paprika.
08 -
1/2 teaspoon dried oregano.
09 -
1/2 teaspoon ground coriander.
10 -
1/4 teaspoon cayenne pepper.
11 -
Salt and black pepper to taste.
12 -
8 oz Neufchatel cheese, cubed.
13 -
1 1/4 cup corn.
14 -
2 cans (15 oz each) cannellini beans.
15 -
2 1/2 cups shredded rotisserie chicken.
16 -
1 tablespoon fresh lime juice.
17 -
2 tablespoons fresh cilantro, chopped.
18 -
Tortilla chips (for serving).
19 -
Monterey jack cheese (for serving).
20 -
Avocado slices (for serving).
21 -
Extra cilantro (for serving).
# Instructions:
01 -
Heat olive oil in a large pot.
02 -
Sauté onion for 4 minutes.
03 -
Add garlic and cook for 30 seconds.
04 -
Add chicken broth, diced green chilies, and seasonings. Simmer for 15 minutes.
05 -
Drain and rinse the cannellini beans.
06 -
Puree 1 cup of beans with 1/4 cup of broth in a food processor.
07 -
Add cream cheese, corn, whole beans, and pureed beans to the pot.
08 -
Simmer for 5-10 minutes, stirring occasionally.
09 -
Stir in shredded chicken, lime juice, and cilantro.
10 -
Serve the soup with tortilla chips, Monterey jack cheese, avocado slices, and extra cilantro as optional toppings.
# Notes:
01 -
Using pre-cooked rotisserie chicken adds flavor and prevents overcooking.
02 -
Pureeing some beans helps thicken the soup.