White Chicken Chili
40 min6 servings
A creamy white chili with chicken, white beans, green chilies, and warm spices finished with lime and cilantro.
| prepCut Neufchatel cheese into small cubes and soften | ||||
| 1 small yellow onion, diced | Sauté onion 4 min, add garlic 30 sec | Add broth, chilies & spices, simmer 15 min | Stir in cheese, corn & both bean forms, simmer 5–10 min | Stir in chicken, lime juice & cilantro, serve |
| 1 tbsp olive oil | ||||
| 2 cloves garlic, finely minced | ||||
| 2 (435 ml) cans low-sodium chicken broth | ||||
| 1 (200 g) can diced green chilies | ||||
| 1 1/2 tsp cumin | ||||
| 1/2 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 | ||||
| 225 g Neufchatel cheese, cut into small cubes, softened | ||||
| 200 g frozen or fresh corn | ||||
| 240 ml cannellini beans, drained & rinsed, pureed with 1/4 cup broth | Puree 1 cup beans with 1/4 cup broth | |||
| 360 ml cannellini beans, drained & rinsed, whole | ||||
| 600 g shredded cooked rotisserie or leftover chicken | ||||
| 1 tbsp fresh lime juice | ||||
| 2 tbsp chopped fresh cilantro, plus more for serving | ||||
| Tortilla chips or strips, Monterrey Jack cheese, sliced avocado (for serving, optional) | ||||
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