White Chicken Chili
Loaded with fresh ingredients (and no tomatoes), this White Chicken Chili recipe is delicious and easy to make any night of the week!
- 1 tbsp olive oil
- 1 large onion, diced
- 1 jalapeno, seeds removed and minced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 4 ounce cans diced green chilies
- 1 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 8 ounces cream cheese, softened
- 1 1/2 cups corn
- 1/2 lime, juiced
- 2 15 ounce cans cannellini beans
- 2 1/2 cups cooked shredded chicken
- salt and pepper, to taste
- chopped cilantro
- sliced avocado
- tortilla chips
- shredded Mexican cheese
Heat oil in a large pot over medium high heat. Add in onion and jalapeno and saute until tender, 4 minutes. Add in garlic and cook for an additional minute.
Add 1 cup of cannellini beans and a splash of chicken broth to a food processor or blender. Pulse until creamy and smooth.
Add chicken broth, green chilies, cumin, oregano, chili powder, pureed beans as well as the rest of the whole beans to the pot.
Simmer for 15-20 minutes uncovered. Stir in cream cheese and cook for an additional 5-10 minutes. (If your cream cheese is not mixing in use a whisk and stir frequently)
Take off the heat and add in lime juice and season with salt and pepper to taste. Serve immediately with your favorite toppings and enjoy!