White Chicken Chili

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 rotisserie chicken, chunked

32 oz chicken broth

15½ oz can cannellini beans

1 poblano pepper, diced

1 small onion, diced

2 tsp minced garlic (3-4 cloves)

1 bag frozen corn

1 lime

1 block Neufchâtel cheese

2 tbsp olive oil

cumin

paprika

oregano

coriander

cayenne pepper

salt

pepper

lime tortilla chips, sliced avocado, Monterey Jack cheese, etc. as toppings

Directions

Heat the olive oil in an enameled Dutch oven over medium high heat. Sauté onions until tender and then add the garlic and sauté 30 seconds longer.

Add the chicken broth and poblano pepper. Then add all the spices (including salt and pepper), to taste. Mix well and then bring to a boil. Reduce heat to medium low and simmer for 15 minutes.

Drain and rinse the beans in a colander. Set aside 1 cup of beans and transfer the rest to a food processor. Add ¼ cup of the simmering mixture and purée until nearly smooth.

Add ¼ of the Neufchâtel cheese, the whole beans, bean purée, and the desired amount of frozen corn (not the whole bag) to the pot and simmer 5-10 minutes or until the cheese is melted. Add more cheese to obtain the desired thickness (it can take most of the rest of the cheese).

Stir in the chunked chicken and the juice of ½ a lime.

Serve with the desired toppings.

Nutrition

• Calories: 302 kcal
• Total Fat: 13 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 67 mg
• Sodium: 765 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 5 g
• Total Sugars: 4 g
• Protein: 21 g