White Chicken Chili
Hearty, warming, creamy and perfectly comforting — a great alternative to traditional beef chili that makes a simple yet completely delicious dinner. Makes about 8 cups.
- Serves
- 6
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Cuisine
- American
Directions
-
Heat the olive oil in a large pot over medium-high heat. Add the onion and sauté 4 minutes. Add the garlic and sauté 30 seconds longer.
-
Add the chicken broth, green chilies, cumin, paprika, oregano, coriander and cayenne pepper, and season with salt and pepper to taste. Bring the mixture just to a boil, then reduce the heat to medium-low and simmer 15 minutes.
-
Drain and rinse the beans in a fine-mesh strainer or colander, then measure out 1 cup. Set the whole beans aside and transfer the 1 cup of beans to a food processor along with 1/4 cup of broth from the soup; purée until nearly smooth.
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Add the Neufchatel cheese to the soup along with the corn, whole beans and puréed beans and stir well. Simmer 5–10 minutes longer.
-
Stir in the chicken, fresh lime juice and cilantro. Serve with Monterey Jack cheese, more cilantro, avocado slices and tortilla chips, if desired.
Shawnie’s notes
Soften the Neufchatel before adding so it doesn't curdle (regular cream cheese works too). No food processor? Skip the purée step for a thinner chili, or mash the cup of beans with a potato masher. Freezes well for up to 3 months.
Adapted from Cooking Classy
