White Chicken Chili

By cacelias

Delicious alternative to traditional chili! I use a rotisserie chicken, instead of cooking the chicken breast, but you could do it either way. I also serve this with home made tortilla chips made with white corn tortilla cut into strips and deep fried in avocado oil (or oil of your choice). I also use vegetable broth instead of chicken broth, and I don't add the chicken until the end, so that I can separate the chili and make 1/2 of it vegetarian for Russ! Serve with tortilla chips, Monterrey Jack cheese, cilantro and corn bread on the side.

Recipe from www.cookingclassy.com (Key Ingredient)

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
• (Or one rotisserie chicken, breast meat cut up into bite size pieces)
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 2 (14.5 oz) cans chicken broth (or vegetable broth)
• 1 1/2 tsp cumin
• 3/4 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper, to taste
• 1 (8 oz) pkg Neufchatel cheese, (aka light cream cheese)
• 1 1/4 cup fresh sweet white corn (frozen works too)
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 1 Tbsp fresh lime juice
• chopped fresh cilantro, for serving
• shredded Monterrey Jack cheese, for serving
• tortilla chips, for serving (optional)

Details

Servings 6
Preparation time 20mins
Cooking time 56mins
Adapted from cookingclassy.com

Preparation

Step 1

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.