Looking
for a cozy and satisfying meal? Look no further than this White Chicken Chili.
With its creamy texture and hearty flavors, this dish is sure to warm you up
from the inside out.
Forget
about the same old beef chili and try something new with this delicious
alternative. It's a simple recipe that packs a punch in terms of taste and
comfort.
Whether
you're looking for a quick weeknight dinner or a comforting meal on a chilly
day, this White Chicken Chili is the perfect choice. So grab your ingredients
and get cooking - you won't be disappointed!
Makes
about 8 cups.
Servings:
6 servings
Ingredients
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 can of corn drained
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
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken*
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, Monterrey jack cheese, for serving
Instructions
Get your
pot ready and heat up some olive oil on medium-high heat. Toss in the onion and
let it sizzle for 4 minutes, then add the garlic for a quick 30 seconds. Time
to spice things up - pour in the chicken broth, green chilies, and a whole
bunch of the flavorful seasonings. Let it all come to a boil before simmering
for 15 minutes.
While that's simmering, prep your beans by rinsing and draining them. Blend up a cup with some broth to make a smooth puree. Add the puree, whole beans, corn, and Neufchatel cheese to the pot and let it all meld together for a few minutes. Finish it off with some chicken, lime juice, and cilantro. Serve it up with cheese, extra cilantro, and tortilla chips if you're feeling fancy. Enjoy!
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere. Author
of 5 books and a Graduate with an Associate of Arts from Phoenix University in
Business Management, then a degree. Mass Communication and Cyber Analysis from
Phoenix University, then on to Walden University for her master’s in
criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime. In
her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist,
proficient in watercolor, acrylic, and oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 6 blogs that range from art
to life coaching, to food, to writing, and opinion or history pieces each
week.
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