White Chicken Chili

Feb 8, 2023

Warm up with a bowl of this creamy, spicy soup! Hearty and delicious, this White Chicken Chili is a great alternative to traditional chili recipes.

INGREDIENTS

• 1 tablespoon olive oil
• 2 medium onions – diced
• 2 jalapeño peppers – seeded and diced
• 5 cloves garlic, minced
• 1 (4-ounce) can diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon salt – plus more to taste
• ½ teaspoon black pepper
• 4 cups low-sodium chicken broth – plus more if needed
• 2 pounds boneless skinless chicken breasts
• 2 (15-ounce) cans white cannellini beans
• 1½ cups corn (canned or frozen)
• 8-ounce cream cheese – cut into cubes and brought to room temperature
• Juice of 1 lime

Serve with your favourite toppings and sides: chopped fresh cilantro, sour cream, Monterey Jack cheese, cheddar cheese, sliced scallions, avocado, fresh lime juice, hot sauce, tortilla chips

DIRECTIONS

1. Heat the olive oil in a large Dutch oven set over medium-high heat. Add the onions and jalapeños and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute, or until fragrant.
2. Reduce the heat to medium. Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.
3. Add the chicken broth and chicken breasts to the pot. Increase to high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Allow the soup to simmer and the chicken to cook for approximately 20-25 minutes, or until the chicken is fully cooked.
4. Add one can of beans to a small food processor. Process until smooth, but somewhat chunky. Set aside. Open the other can of beans and drain and rinse in a fine-mesh strainer. Set aside.
5. Remove the cooked chicken from the pot and allow it to cool before shredding.
6. Stir in frozen corn and both the blended and drained white beans, and return to a simmer. Add the cream cheese and stir well. Simmer for 5-10 minutes more, or until the cream cheese has dissolved within the soup.
7. Add the shredded chicken to the pot plus the lime juice. Season with additional salt and pepper, to taste.