White Chicken Chili


1 yellow onion , diced

1 tbsp olive oil

2 cloves garlic , finely minced

two (14.5 Oz.) cans low-sodium chicken broth

one (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 pepper to taste

one (8 Oz.) Neufchatel cheese (light cream cheese), cut into cubes

1 1/4 cup frozen or fresh white corn

two (15 Oz.) cans cannellini beans

2 1/2 cups shredded cooked chicken

1 Tbsp lime juice

2 Tbsp fresh cilantro, chopped, plus more for garnish

Serve with tortilla chips, shredded pepper jack cheese, sliced avocado for serving (optional)

Heat olive oil in a large pan on medium-high heat.

Add onion and cook while sturring 4 minutes minutes.

Add garlic and 30 seconds more.

Add broth, chilies, spices, then salt and pepper to taste.

Bring ingrediants to a slow boil then simmer on medium-low 15 minutes.

Drain and rinse beans and reserve 1 cup.

Set beans aside, then add 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until mostly smooth.

Add cheese to chili with corn, whole beans and pureed beans and stir well.

Simmer 5 minutes.

Add chicken, lime juice and cilantro, stir to combine, then simmer 5 minutes more.

Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips (optional). Enjoy!
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