Name: White Chicken Chili Recipes
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 (14.5 oz) cans low-sodium chicken broth (430 ml); 1 (7 oz) can diced green chilies (198 g); 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 (8 oz) pkg cream cheese, cut into small cubes (227 g); 1 1/4 cup frozen or fresh corn (175 g); 2 (15 oz) cans white beans (cannellini beans) (425 g); 2 1/2 cups shredded cooked beef or vegetable protein (375 g); 1 tbsp fresh lime juice (15 ml); 2 tbsp (30 ml) chopped fresh cilantro, plus more for serving; Tortilla chips or strips, cheddar cheese, sliced avocado for serving (optional)

Description

Explore delicious white chicken chili recipes that are perfect for cozy nights in. Learn how to make creamy and flavorful chili with simple ingredients.

Ingredients

1 small yellow onion, diced
1 tbsp olive oil (15 ml)
2 cloves garlic, finely minced
2 (14.5 oz) cans low-sodium chicken broth (430 ml)
1 (7 oz) can diced green chilies (198 g)
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 (8 oz) pkg cream cheese, cut into small cubes (227 g)
1 1/4 cup frozen or fresh corn (175 g)
2 (15 oz) cans white beans (cannellini beans) (425 g)
2 1/2 cups shredded cooked beef or vegetable protein (375 g)
1 tbsp fresh lime juice (15 ml)
2 tbsp (30 ml) chopped fresh cilantro, plus more for serving
Tortilla chips or strips, cheddar cheese, sliced avocado for serving (optional)

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Instructions

Warm the olive oil in a large pot over medium-high heat. Toss in the onion and cook for 4 minutes until softened, then add the garlic and continue cooking for another 30 seconds.
Pour in the chicken broth, green chilies, cumin, paprika, oregano, coriander, and cayenne pepper. Season with salt and freshly ground black pepper to your liking. Bring the mixture to a light boil, then lower the heat to medium-low and let it simmer for 15 minutes.
Rinse and drain the beans using a fine mesh strainer or colander. Measure out one cup of beans, setting them aside, and place another cup of beans into a food processor with 1/4 cup of the broth from the soup. Blend until mostly smooth.
Incorporate the cream cheese into the soup, along with the corn, whole beans, and pureed beans, and mix thoroughly. Allow it to simmer for an additional 5 to 10 minutes.
Mix in the shredded cooked beef or vegetable protein, fresh lime juice, and cilantro. Serve topped with cheddar cheese, extra cilantro, avocado slices, and tortilla chips if you wish.

Notes

Blend a portion of white beans with broth for a creamier texture in the soup.
Adjust spiciness by altering the amount of cayenne pepper used.
Enhance the soup with freshly squeezed lime juice and customize toppings with tortilla chips, cheddar cheese, avocado, and cilantro.