White Chicken Chili

• porcje: 6 servings
• czas aktywny: 15 minutes
• całkowity czas: 50 minutes

Składniki

1 medium yellow onion, diced

2 cloves garlic, minced

2 (14 oz.) cans low-sodium chicken broth, about 3.5 cups

2 (4 oz.) cans diced green chiles

1 (15 oz.) can whole kernel corn, drained

2 (15 oz.) cans white beans (cannellini or great Northern beans), drained and rinsed

1 teaspoon cumin

1/2 teaspoon EACH: chili powder, oregano, paprika, ground coriander

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

8 oz. cream cheese, softened and cubed

2 cups shredded rotisserie chicken or cooked chicken, about 1 lb.

1 tablespoon lime juice

1 tablespoon fresh cilantro, chopped

Fresh chopped cilantro

A dollop of sour cream

Monterrey Jack or Pepper Jack cheese, shredded

Tortilla strips

Sliced avocados

Sliced jalapenos

Wskazówki

In a large Dutch oven over medium-high heat, saute onions in 1 tablespoon of olive oil until soft. Add garlic and saute for another 30 seconds.

Pour in chicken broth and add green chiles, corn and beans. Season with cumin, chili powder, oregano, paprika, coriander, cayenne and salt and pepper to taste.

Bring to a boil then reduce heat to medium-low and simmer for 15 minutes to marry the flavors.

Remove 1 cup of the chili and puree in a food processor or with an immersion blender for a thicker, creamier chili. Return blended chili to the pot and stir to mix.

Add cubed cream cheese and shredded cooked chicken and stir to mix until the cream cheese dissolves fully in the chili. Simmer for 5 minutes until chicken is warmed through.

Add in lime juice and cilantro and stir to mix well. Simmer for a few more minutes. The chili will thicken some more upon standing.

Dish and serve hot with your choice of toppings.

Enjoy!