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
- 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.
- Reduce the heat to medium. Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.
- 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.
- 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.
- Remove the cooked chicken from the pot and allow it to cool before shredding.
- 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.
- Add the shredded chicken to the pot plus the lime juice. Season with additional salt and pepper, to taste.
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