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Name: White Chicken Chili
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set

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INGREDIENTS

INSTRUCTIONS

Ingredients:

1 lb boneless skinless chicken breasts

1 (14.5 oz) can chicken broth, divided

1 tbsp Olive Oil

2 small yellow onions, finely diced

1 tbsp Butter

6 cloves garlic, finely minced

1 (4 oz) can mild diced green chilies

1 1/2 tsp cumin

3/4 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and freshly ground black pepper, to taste

1 (12 oz) can Evaporated Milk

1 tbsp butter

1 tbsp flour

4 oz Neufchatel cheese, cut into small peices

1 1/4 cup corn

1 (15 oz) cans cannellini beans

1 (15 oz) can Great Northern Beans

Shredded Monterrey Jack cheese

1 Tbsp fresh lime juice

chopped fresh cilantro, for serving

tortilla chips, for serving

Instructions:

In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add 1/2 cup chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through. Remove the chicken from the skillet. Let it cool slightly before shredding.

Heat 1 tbsp butter dutch oven over medium-low heat. add diced onion and saute until light brown. Add garlic and saute until golden brown.

Add shredded chicken, 1/2 cup broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

While that simmers, heat 1 tbsp butter in the skillet over med heat until melted. Add flour and cook until light brown, whisking constantly. Slowly add evaporated milk, whisking constantly. Bring to a light boil, then turn heat to low and simmer until milk is thickened. Add Neufchatel cheese and stir until nearly melted.

Drain beans into a blender or food processor, and add 1/3 of each can of beans. Blend until pureed and creamy.

Pour milk mixture and bean puree into dutch oven, stir until combined.Add corn and simmer about 15 minutes longer.

Mix in Monterrey Jack cheese to taste and to thicken. Add fresh lime juice and top with cheese and chopped cilantro and serve with tortilla chips for dipping.

NOTES

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White Chicken Chili

Ingredients:
	1 lb boneless skinless chicken breasts
	1 (14.5 oz) can chicken broth, divided
	1 tbsp Olive Oil
	2 small yellow onions, finely diced
	1 tbsp Butter
	6 cloves garlic, finely minced
	1 (4 oz) can mild diced green chilies
	1 1/2 tsp cumin
	3/4 tsp paprika
	1/2 tsp dried oregano
	1/2 tsp ground coriander
	1/4 tsp cayenne pepper
	salt and freshly ground black pepper, to taste
	1 (12 oz) can Evaporated Milk
	1 tbsp butter
	1 tbsp flour
	4 oz Neufchatel cheese, cut into small peices
	1 1/4 cup corn
	1 (15 oz) cans cannellini beans
	1 (15 oz) can Great Northern Beans
	Shredded Monterrey Jack cheese
	1 Tbsp fresh lime juice
	chopped fresh cilantro, for serving
	tortilla chips, for serving

Instructions:
	In a large 12-inch nonstick skillet with a lid, heat the olive oil over medium heat until hot and rippling. Pat the chicken dry and season with salt and pepper on both sides. Place the chicken top-side down in the hot skillet and let the chicken cook for 5 minutes until golden brown on top. Flip the chicken, add 1/2 cup chicken broth, cover the skillet and let the chicken simmer gently over medium heat for 7-10 minutes until the chicken is cooked through. Remove the chicken from the skillet. Let it cool slightly before shredding.
	Heat 1 tbsp butter dutch oven over medium-low heat. add diced onion and saute until light brown. Add garlic and saute until golden brown.
	Add shredded chicken, 1/2 cup broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
	While that simmers, heat 1 tbsp butter in the skillet over med heat until melted. Add flour and cook until light brown, whisking constantly. Slowly add evaporated milk, whisking constantly. Bring to a light boil, then turn heat to low and simmer until milk is thickened. Add Neufchatel cheese and stir until nearly melted.
	Drain beans into a blender or food processor, and add 1/3 of each can of beans. Blend until pureed and creamy.
	Pour milk mixture and bean puree into dutch oven, stir until combined.Add corn and simmer about 15 minutes longer.
	Mix in Monterrey Jack cheese to taste and to thicken. Add fresh lime juice and  top with cheese and chopped cilantro and serve with tortilla chips for dipping.

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.