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White Chicken Chili

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Ingredients

  • 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 small yellow onion, diced
  • 1 Tbsp. olive oil
  • 2 cloves garlic, finey minced
  • 2 (14.5 oz) cans chicken broth
  • 1 (4 oz) can diced green chilies
  • 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, cut into 12 slices
  • 1 1/4 cup fresh corn (frozen works too)
  • 2 (15 oz) cans Cannelini 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
Adapted from keyingredient.com

Preparation

Step 1

Directions

Heat olive oil in a 6 quart enamled 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.

Serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.

Heat olive oil in a 6 quart enamled 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.

Serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.

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