White Chicken Chili
by pjbecipes
This is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner!
Source: classycooking.com
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 small Onion ; diced
- 1 tablespoon Olive oil
- 2 cloves Garlic ; finely minced
- 2 14.5 oz cans Low sodium chicken broth
- 1 7 oz green chilies ; diced
- 1 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Dried oregano
- 1/2 tsp Ground Coriander
- 1/4 tsp Cayenne pepper
- Salt and pepper ; freshly ground to taste
- 1 - 8 oz package neufchatel cheese ; any light cream cheese cut into small cubes
- 1 1/4 cup Frozen corn
- 2 - 15 oz. cans cannellini beans
- 2 1/2 cups chicken ; cooked and shredded (leftover or roasted)
- 1 tbsp Lime Juice ; fresh
- 2 tbsp Fresh Cilantro ; chopped plus more for serving
- Corn tortilla chips ; or white corn if you prefer chips or strips
- Monterey jack cheese
- Avocado ; sliced
INSTRUCTIONS
Heat olive oil in a 6 quart Dutch oven over medium-high heat.
Add onion and saute 4 minutes. Add garlic and saute 30 seconds longer.
Add chicken 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 to medium low and simmer 10 minutes.
Drain and rinse beans in a fine mesh strainer or coriander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup. Puree until nearly smooth.
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 to 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
NOTES
You don't have to puree the beans, the soup just won't be as creamy.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (153g) | ||
| Recipe Makes: 6 Servings | ||
|
|
||
| Calories: 271 | ||
| Calories from Fat: 155 (57%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 17.2g | 23 % | |
| Saturated Fat 5.6g | 28 % | |
| Monounsaturated Fat 7g | ||
| Polyunsanturated Fat 3.3g | ||
| Cholesterol 76.5mg | 24 % | |
| Sodium 107.2mg | 4 % | |
| Potassium 293.5mg | 8 % | |
| Total Carbohydrate 8.7g | 3 % | |
| Dietary Fiber 1.1g | 4 % | |
| Sugars, other 7.6g | ||
| Protein 20.4g | 29 % | |
|
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. |
||
Calories per serving: 271
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.