Creamy White Chicken Chili

Yield: 6 servings
Prep: 0:10:00
Cook Time: 0:30:00
Category: Soups & Stews
Cuisine: American

1. 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.

1 tbsp	Olive Oil
1 each	Yellow Onion
2 cloves	Garlic

2. 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.

2 cans	Chicken Broth
1 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 Black Pepper

3. Drain and rinse the cannellini beans. Add the beans to the pot. Use an immersion blender to puree the soup slightly, leaving some beans whole for texture.

2 cans

Cannellini Beans

4. Add Neufchatel cheese to the soup along with the corn. Stir well and simmer for 5–10 minutes.

8 oz	Neufchatel Cheese
1 1⁄4 cup	Corn

5. Stir in shredded chicken, lime juice, and cilantro. Adjust seasoning if needed and serve.

2 1⁄2 cup	Shredded Cooked Chicken
1 tbsp	Lime Juice
1⁄2 cup	Cilantro