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White Chicken Chili


Whether you’re searching for your new favorite dish or are feeling the autumn chill in the air and are craving some warmth, this savory and crowd-pleasing White Chicken Chili recipe is sure to up the cozy ante at your dinner table.

INGREDIENTS

  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 32 oz chicken broth
  • 3 jalapenos, seeded and diced
  • 1 red or yellow bell pepper, diced
  • 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 freshly ground black pepper, to taste
  • 8 oz cream cheese, cut into small cubes
  • 15 oz can cannellini beans
  • 15 oz can butter beans
  • 2 1/2 cups shredded cooked rotisserie or leftover cooked chicken
  • Juice from 1 lime
  • 2 tbsp chopped fresh cilantro, plus more for serving, to taste

DIRECTIONS

  1. Sautee onion and garlic in olive oil over medium heat to lightly caramelize the onions; about 6-8 minutes.
  1. Add the bell pepper, jalapeno and spices; cook 3 minutes or so.
  1. Add chicken broth, ½ can cannellini beans, ½ can butter beans, salt, pepper and lime juice.
  1. Before the soup gets hot, ladle 2 cups broth into blender, along with cream cheese and remaining beans. DO NOT BLEND HOT LIQUIDS!
  1. When broth isn’t steaming hot, blend ingredients to a smooth consistency, adding water if mixture is too thick. Add back to the pot, along with the cooked chicken.
  1. Add cilantro to taste and serve with whatever toppings you like. Some favorites are fresh cilantro, pico de gallo, sliced avocado, sour cream, shredded cheese, scallions and tortilla chips.
  1. Enjoy!

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