Creamy White Chicken Chili
PDF
- Yield
- 6 servings
- Prep
- 0:10:00
- Cook Time
- 0:30:00
- Cuisine
- American
- Filed Under
- Soups & Stews
- 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 |
- 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 |
- 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.
- 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 |
- 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 |