• leighannewooten

White Chicken Chili


As I write this, we are getting slammed with winter storms day after day, so I thought this recipe would warm folks up a bit. Full disclosure, here in Charlotte we are getting slammed with a dreary, cold, endless….. drizzle, wa waaaa.


This one was so easy to make, one of those 1-pot meals that makes for quick clean up duty. The kids devoured it which is awesome because its PACKED with veggies and lean protein. Nothing but goodness here! Plus – there is a little culinary trick that

1) thickens the soup and

2) adds another punch of nutrition by pureeing the beans before throwing them in the pot.


One more tip: I make my chili’s really thick because it’s hard for a kid to eat soup and this MAMA doesn’t want to clean any more than she already has to!


Bon Appetit!

Ingredients

  • 2 Tbsp EVOO

  • 2 cloves garlic, minced

  • 2 (14.5 oz) cans no salt chicken stock

  • 1 (7 oz) 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 (optional)

  • Salt and ground black pepper, to taste

  • 8oz light cream cheese

  • 1 (15oz) can sweet corn

  • 1 (15oz) can fire roasted tomatoes

  • 2 (15 oz) cans cannellini beans

  • 2 1/2 cups shredded cooked rotisserie or left-over chicken

  • 1 Tbsp fresh lime juice

  • Optional Toppings: cilantro, tortilla chips, shredded Mexican cheese, sliced avocado

Instructions

  • Heat olive oil in a large pot (Dutch oven preferred) over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add garlic and sauté 30 seconds longer.

  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper (optional) and season with salt and pepper to taste. Remember your chicken and canned veggies will also bring in some salt, so don't overdo it.

  • Bring mixture to a boil then reduce heat to medium-low and simmer 15 minutes.

  • Drain and rinse beans then measure out ~1 cup. Transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

  • Add cream cheese to soup along with corn, tomatoes, whole and pureed beans and stir well. Simmer 5 - 10 minutes longer.

  • Stir in chicken and fresh lime juice.

  • Plate and add additional toppings.


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