WHITE CHICKEN CHILI

 

I took a basic recipe I found on the internet and adjusted it to my taste. Feel free to do same. If there is something you don’t like, don’t put it in. Otherwise, this is a pretty basic soup. The real personalization comes with the topping. I personally love adding cilantro and tortilla chips.

INGREDIENTS

• 1 large onion , diced
• 1 tbsp olive oil or butter
• 2 cloves garlic , minced
• Around 30oz chicken broth (box, can, or from bouillon)
• 1 (7 oz) can diced green chilies
• 1 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• salt and pepper to taste
• 1 (8 oz) pkg cream cheese
• 1 can of corn
• 2 cans cannellini beans
• 2 1/2 cups shredded rotisserie or left-over chicken

TOPPING OPTIONS

You can top with cilantro, tortilla chips, cheese, or avocado when serving.

INSTRUCTIONS

1. Heat olive oil or butter in a large pot over medium-high heat. Add onion and sauté 4 minutes minutes. Add garlic and sauté 30 seconds longer.
2. Add chicken broth, green chilies, cumin, paprika, chili powder, and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
3. While mixture is simmering, drain and rinse beans. Take 1 can of the beans and add to food processor or blender and pulse until smooth. (This works better if you will take around 1/8 cup of liquid from broth from soup and add to beans.)
4. Once the beans are processed, add them to the soup mixture on the stove. Take the cream cheese and add to the blender/ mixture with a small amount of liquid from the pot and pulse until creamy and smooth. Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer. (You do not have to puree the cream cheese but this will alleviate the chunks you sometimes get when adding to soup.)
5. Stir in chicken and add toppings of your choice.