Description
Discover the secret to making our fan favorite white chicken chili recipe! Learn how to create a delicious and comforting chili that will have your taste buds begging for more.
Ingredients
- 1 small yellow onion, diced (100g)
- 1 tbsp olive oil (15 ml)
- 2 cloves garlic, finely minced
- 2 (400g) cans low-sodium chicken broth
- 1 (200g) 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 (225g) package cream cheese, cut into small cubes
- 1 1/4 cups (175g) frozen or fresh corn
- 2 (425g) cans white beans
- 2 1/2 cups (600 ml) shredded cooked chicken
- 1 tbsp fresh lime juice (15 ml)
- 2 tbsp (30 ml) chopped fresh cilantro, plus more for serving
- Tortilla chips or strips, cheese, sliced avocado for serving (optional)
Instructions
- Warm the olive oil in a large pot over medium-high heat. Toss in the onion and cook for 4 minutes. Add the garlic, cooking for an additional 30 seconds.
- Pour in the chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and pepper as desired. Allow the mixture to reach a boil, then lower the heat to medium-low and let it simmer for 15 minutes.
- Rinse the beans in a strainer and set aside 1 cup. Put the reserved cup of beans and 1/4 cup of broth into a blender and blend until almost smooth.
- Incorporate the cream cheese cubes into the pot along with the corn, whole beans, and the blended bean mixture. Mix thoroughly and let it cook for an additional 5 to 10 minutes.
- Mix in the shredded chicken, fresh lime juice, and cilantro. Serve topped with Monterrey Jack cheese, additional cilantro, avocado slices, and tortilla chips if you like.
Notes
- Blend a cup of reserved beans with broth for a creamier texture.
- Adjust cayenne pepper to your preferred spice level.
- Use rotisserie chicken for quick shredded chicken.
