White Chicken Chili

Name: White Chicken Chili
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican, American, Latin American
Ingredients: 1 small yellow onion , diced; 1 tbsp olive oil; 2 cloves garlic , finely minced; 2 (14.5 oz) cans low-sodium chicken broth; 1 (7 oz) can diced green chilies; 1 1/2 tsp cumin; 1/2 tsp paprika; 1/2 tsp dried oregano; 1/2 tsp ground coriander; 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes; 1 1/4 cup frozen or fresh corn; 2 (15 oz) cans cannellini beans; 2 1/2 cups shredded cooked rotisserie or left-over chicken*; 1 Tbsp fresh lime juice; 2 Tbsp chopped fresh cilantro, plus more for serving; Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

5 steps

Prep:15minCook:35min

Perfect for people who prefer chicken over beef, or anyone who wants a creamier soup that is packed with protein.

Updated at: Fri, 15 Mar 2024 17:01:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories451.8 kcal (23%)

Total Fat22.4 g (32%)

Carbs34.9 g (13%)

Sugars3.8 g (4%)

Protein28.6 g (57%)

Sodium1339 mg (67%)

Fiber10.6 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1yellow onion

small, diced

1 Tbspolive oil

2 clovesgarlic

finely minced

2 x 14.5 ozcans low-sodium chicken broth

1 x 7 ozcan diced green chilies

1 ½ tspcumin

½ tsppaprika

½ tspdried oregano

½ tspground coriander

1 x 8 ozNeufchatel cheese

pkg, aka light cream cheese, cut into small cubes

1 ¼ cupfrozen corn

or fresh

2 x 15 ozcans cannellini beans

2 ½ cupsrotisserie

shredded, cooked, or left-over chicken

1 Tbspfresh lime juice

2 Tbspfresh cilantro

chopped, plus more for serving

Tortilla chips

or strips

monterrey jack cheese

avocado

for serving, optional

Instructions

Step 1

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

Step 2

Add chicken broth, green chilies, cumin, paprika, oregano, and coriander. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Step 3

Drain and rinse beans in a fine mesh strainer or colander 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**.

Step 4

Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Step 5

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

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