White Chicken Chili

• porzioni: 6
• tempo totale: 44 minutes

Ingredienti

32oz chicken breast

2 cans great northern beans (15.5 oz each)

1 can cannellini beans (15.5 oz)

2 cans corn (15.5 oz each)

1 can diced green chilies (4oz)

4 cups chicken broth

1 medium onion, diced

1 tbsp minced garkuc

1 1/2 tsp cumin

1 tsp smoked paprika

1 tsp oregano

1/2 tsp chili powder

1/2 tsp black peoper

1 tsp salt (taste at end, might need 1 1/4 total)

1/4 cup heavy cream

1/2 cup half and half

1 cup reduced fat mozzarella

Juice of 2 limes (one stirred in during cooking, one added at the end)

Istruzioni

Heat a large pot / Dutch oven over medium. Drizzle olive oil and add diced onion to cook for 3-4 minutes until softened. Stir in garlic, and seasonings then cook for another minute

Add chicken breasts, broth, green chiles, and half of your beans (combine them, strain, and wash before anything)

Increase heat to medium high and bring to a boil (about 5 minutes)

Once boiling, reduce the heat to a low simmer and cook uncovered for 25 minutes until the chicken is fully cooked

Remove the chicken and shred with a hand mixer or forks

Blend the second half of your beans with 1/2 cup of hot broth until smooth then stir back in

Add the chicken back to the pot, stir in corn, heavy cream, half and half, and simmer on low for another 10 minutes

Stir in the juice of one lime while simmering. Taste and adjust seasonings, here’s where you’ll most likely add another 1/4-1/2 tsp salt

Remove from heat and stir in the juice of a second lime. Add cheese and mix until melted

Garnish with cilantro, taco cheese, and some plain greek yogurt.