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The Best White Chicken Chili

The Best White Chicken Chili

This The Best White Chicken Chili is a comforting and hearty dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • large pot
  • Food Processor

Ingredients
  

Vegetables

  • 1 small yellow onion diced
  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced

Broth and Beans

  • 2 cans (14.5 oz) low-sodium chicken broth
  • 1 can (7 oz) diced green chilies
  • 2 cans (15 oz) cannellini beans

Spices

  • 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

Main Ingredients

  • 1 pkg (8 oz) Neufchatel cheese cut into small cubes
  • 1.25 cups frozen or fresh corn
  • 2.5 cups shredded cooked rotisserie or left-over chicken
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro plus more for serving

Optional Toppings

  • tortilla chips or strips
  • Monterrey Jack cheese
  • sliced avocado

Instructions
 

Cooking Steps

  • Heat olive oil in a large pot over medium-high heat. Add onion and saute for 4 minutes. Add garlic and saute 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.
  • Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer for 5 - 10 minutes longer.
  • Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Notes

If you don't own a food processor, you can skip the pureeing step, soup just won't be quite as creamy. The chili can be frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 4gVitamin A: 1000IUVitamin C: 15mgCalcium: 150mgIron: 3mg
Keyword chicken, chili, comfort food, Easy Recipe, soup, white chili
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