White Chicken Chili
 
 
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Ingredients
  • 1 Tb. olive oil or butter
  • 1 - 1.5 pounds boneless, skinless chicken breast, ½-1" pieces (or more if want meatier chili)
  • 1 onion, diced
  • 3 garlic cloves, pressed or minced
  • 1 (4 oz.) can diced green chilies
  • 1-2 jalapeno chili, chopped (optional; I did not use because of the kids)
  • 2 tsp. ground cumin
  • 1 tsp. ground paprika (I like smoked)
  • 1 tsp. dried oregano
  • ¾ tsp. ground coriander
  • ¼ tsp. cayenne pepper (or omit if need mild)
  • 30 ounces (2 - 14.5 oz cans or about 4 cups) chicken broth (low sodium preferred)
  • 2 - 15 oz. cans white kidney beans, drained and rinsed (cannellini beans, Great Northern, etc.)
  • salt and pepper to taste
  • 8 oz. Neufchatel cheese (cream cheese) or substitute plain Greek Yogurt (optional, but tasty)
  • 1 cup fresh or frozen corn (optional)
  • 1 lime, halved
  • Toppings: cilantro, Monterey or Pepper Jack cheese, tortilla chips, chopped scallions
Instructions
  1. On the stovetop, heat the olive oil or butter over medium heat in a Dutch Oven. Once melted, add chicken and onion to the pot. Continue to saute until cooked through. Remove the chicken mixture and set aside.
  2. Add garlic, chilies and spices. Cook for 30 seconds.
  3. Add the chicken broth and beans. Increase the heat to medium high and bring chili to a boil.
  4. Reduce heat and simmer 10-15 minutes.
  5. Add the neufchatel cheese in sections and allow to melt. If using Greek yogurt, temper it first by adding a little bit of the hot liquid to the yogurt. Mix and then add to the chili.
  6. Using an immersion blender or blender, take half or all of the chili in the pot and blend until creamy. This step is optional and simply makes the chili smoother and more creamy.
  7. Once you have processed the chili, add the chicken and onion back to the pot. Heat through about 15 minutes.
  8. Squeeze lime juice on top. Sprinkle with salt and white pepper (or black pepper).
  9. Serve with chips, cilantro, cheese and/or scallions.
Notes
Recipe adapted from The Chili Cookbook and Cooking Classy
Recipe by Whisk Together at http://www.whisktogether.com/2015/11/20/white-chicken-chili-book-review/