White Chicken Chili
This White Chicken Chili is a creamy, flavorful meal that’s perfect for chilly days.
Equipment
- large pot
- Fine Mesh Strainer
- Food Processor
Ingredients
- 1 small yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 2 14.5 oz cans low-sodium chicken broth
- 1 7 oz can diced green chilies
- 1.5 teaspoon cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- salt and freshly ground black pepper to taste
- 1 8 oz pkg Neufchatel cheese, cut into small cubes aka light cream cheese
- 1.25 cups frozen or fresh corn
- 2 15 oz cans cannellini beans
- 2.5 cups shredded cooked rotisserie or left-over chicken
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 4 minutes. Add garlic and sauté for 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 to medium-low and simmer for 15 minutes.
- Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with ¼ cup broth from soup, puree until nearly smooth.
Notes
If you don't own a food processor, you can skip the pureeing step; the soup just won't be quite as creamy. The chili can be frozen in an airtight container for up to 3 months.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 28gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 650mgFiber: 8gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg
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