White Chicken Chili

Since we are housebound in front of the fire it was the perfect night for some chili.

Super super yummy. We added avocado and blue corn tortilla chips.

White Chicken Chili

Prep Time: 20 minutes

Cook Time: 36 minutes

Yield: 6 Servings

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, finely 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 (aka light cream cheese)
1 1/4 cup fresh corn (frozen works too)
2 (15 oz) cans cannellini 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)

Directions

Heat olive oil in a 6 quart enameled 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 and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.
Recipe Source: Cooking Classy