Name: Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 small yellow onion, diced; 1 tbsp olive oil (15 ml); 2 cloves garlic, finely minced; 2 (410 g) cans low-sodium chicken broth; 1 (198 g) can diced green chilies; 1 1/2 tsp (8 ml) cumin; 1/2 tsp (3 ml) paprika; 1/2 tsp (3 ml) dried oregano; 1/2 tsp (3 ml) ground coriander; 1/4 tsp (1 ml) cayenne pepper; salt and freshly ground black pepper, to taste; 1 (227 g) pkg cream cheese, cut into small cubes; 1 1/4 cups (150 g) frozen or fresh corn; 2 (425 g) cans white beans; 2 1/2 cups (600 ml) shredded cooked beef; 1 tbsp fresh lime juice (15 ml); 2 tbsp (30 ml) chopped fresh cilantro, plus more for serving; Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)

Description

Discover how to make a delicious and hearty chicken chili that will warm your soul. Our easy-to-follow recipe will become a family favorite!

Ingredients

1 small yellow onion, diced
1 tbsp olive oil (15 ml)
2 cloves garlic, finely minced
2 (410 g) cans low-sodium chicken broth
1 (198 g) can diced green chilies
1 1/2 tsp (8 ml) cumin
1/2 tsp (3 ml) paprika
1/2 tsp (3 ml) dried oregano
1/2 tsp (3 ml) ground coriander
1/4 tsp (1 ml) cayenne pepper
salt and freshly ground black pepper, to taste
1 (227 g) pkg cream cheese, cut into small cubes
1 1/4 cups (150 g) frozen or fresh corn
2 (425 g) cans white beans
2 1/2 cups (600 ml) shredded cooked beef
1 tbsp fresh lime juice (15 ml)
2 tbsp (30 ml) chopped fresh cilantro, plus more for serving
Tortilla chips or strips, Monterey Jack cheese, sliced avocado for serving (optional)

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Instructions

Warm up olive oil in a large pot over medium-high heat. Toss in the onion and cook for about 4 minutes. Add the garlic and continue cooking for an additional 30 seconds.
Pour in the chicken broth and green chilies, then sprinkle in the cumin, paprika, oregano, coriander, and cayenne pepper. Add salt and pepper as desired. Heat until it begins to boil, then lower the heat to medium-low and let it simmer for 15 minutes.
Rinse the beans in a fine mesh strainer or colander, then measure out 1 cup. Keep the whole beans aside. Transfer 1 cup of beans to a food processor along with 1/4 cup of the broth from the soup, and blend until mostly smooth.
Mix the cream cheese into the soup along with the corn, both the whole and blended beans, and stir thoroughly. Let it simmer for another 5 to 10 minutes.
Add the shredded beef, lime juice, and cilantro. Serve with Monterey Jack cheese, extra cilantro, avocado slices, and tortilla chips if you like.

Notes

For a smoother consistency, blend some beans with broth before adding to the soup.
Adjust cayenne pepper to taste for the desired level of spiciness.
Enhance the soup’s flavor with fresh lime juice, and top with avocado and Monterey Jack cheese for a tasty finish.