White Chicken Chili
Fixings
1 little yellow onion , diced
1 tbsp olive oil
2 cloves garlic , finely minced
2 (14.5 oz) jars low-sodium chicken stock
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 newly ground dark pepper , to taste
1 (8 oz) pkg Neufchatel cheddar (otherwise known as light cream cheddar), cut into little 3D squares
1 1/4 cup frozen or new corn
2 (15 oz) jars cannellini beans
2 1/2 cups destroyed cooked rotisserie or left-over chicken*
1 Tbsp new lime juice
2 Tbsp hacked new cilantro, in addition to something else for serving
Tortilla chips or strips, monterrey jack cheddar, cut avocado for serving (discretionary)
Directions
Heat olive oil in a 6 quart plated dutch stove over medium-high hotness. Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.
Add chicken stock, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Heat combination just to the point of boiling then lessen hotness to medium-low and stew 15 minutes.
Channel and flush beans in a fine cross section sifter or colander then measure out 1 cup. Put entire beans away, move 1 cup beans to a food processor alongside 1/4 cup stock from soup, puree until almost smooth**.
Add Neufchatel cheddar to soup alongside corn, entire beans and pureed beans and mix well. Stew 5 - 10 minutes longer.
Mix in chicken, new lime juice and cilantro. Present with Monterrey Jack cheddar, more cilantro, avocado cuts and tortilla chips whenever wanted. Cool. Partake in the White Chicken Chili plans !!!
White Chicken Chili Video :
