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Chili (White Chicken)
Chili (White Chicken)

Chili (White Chicken)

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 Tbsp olive oil
1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small sweet onion, diced
2 cloves garlic, finely minced
2 cans (14.5 oz. each) chicken broth
1 can (4 oz.) diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
2 Tbsp chili powder
Salt and freshly ground black pepper, to taste
1 pkg (8 oz.) Neufchatel cheese, cut into 12 slices (aka light cream cheese)
1 1/4 cups fresh corn (frozen works too)
2 cans (15 oz. each) cannellini beans, drained and rinsed, divided
1 Tbsp fresh lime juice
Shredded Monterrey Jack cheese, for serving
Chopped fresh cilantro, for serving
Tortilla chips, for serving (optional)
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Let's Make It
Heat olive oil in a 6 quart enamel Dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, chili powder and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer.
Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.
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