Description
Best white chili I have ever put in my mouth. Serve it for dinner tonight!
Ingredients
Scale
- 1 lb. boneless, skinless chicken breast, cut in 1/2 inch dices
- 1 small onion, diced
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 32-oz. box chicken stock
- 4-oz. can diced green chilies
- 1 1/2 teaspoons cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 8-oz. pkg Neufchatel or light cream cheese
- 1 1/4 cups corn, fresh or frozen (I used freeze-dried)
- 2 cans cannellini beans, drained & rinsed
- 1 tablespoon lime juice;
- 2 or 3 tablespoons of chopped fresh cilantro
- salt & pepper to taste
Instructions
- Heat olive oil in 6-qt. Dutch oven over medium-high heat. Add chicken and onion and saute until chicken is no longer pink, about 6 minutes.
- Add garlic and saute another 30 seconds to release the aroma.
- Add chicken stock, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper.
- Bring mixture to a boil and reduce heat. Simmer for 15 minutes.
- Add Neufchatel and stir until melted. Stir in corn and 1 can of cannellini beans.
- Puree 3/4 of remaining beans, along with 1/4 cup of the broth from the soup, in a food processor or blender.
- Add bean mixture and remaining can of beans to the soup. Simmer 15 more minutes. Mix in lime juice and cilantro and serve.