Tuesday, January 20, 2015

White Chicken Chili

This creamy white chicken chili is so delicious, with the combination of the seared chicken, onions, garlic, green chilies, warm spices, corn, cannellini beans, a hint of lime, cooked to perfection then topped with smooth and creamy monterrey jack cheese, cilantro and either warm italian bread or tortilla chips for dipping.

During these next few days we are having a little snow, this chili will warm everyone up and it is so delicious that this twist on your beef chili has an entire combination of new flavors that go together perfectly. These ingredients should all be in your house to make, so simple that you will have an amazing dinner in 1 hour.

It just so happens that a store by us has chicken for 1.49 a pound, so I sent my husband there and he purchased 12 pounds, so I am stocked up on chicken and ready to make this chili again very soon. I am so glad I came across this recipe, I look and love to make soups, stews and chili's.

  • 1 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 small yellow onion, diced
  • 3 Tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 2 (14.5 oz) cans chicken broth
  • 1 (4 oz) can diced green chilies
  • 1 1/2 teaspoons cumin
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1 (8 ounce package) cream cheese, cut into 12 slices 
  • 1 1/4 cup frozen thawed or fresh corn 
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 Tablespoons fresh lime juice
  • chopped fresh cilantro, for serving
  • shredded Monterrey Jack cheese, for serving on top 
  • tortilla chips or Crisp warm Italian Bread optional for serving 
  • 1. In a large stockpot or dutch oven heat olive oil in  over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 4-6 minutes. Add garlic and saute 30 seconds longer, do not burn. 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 and simmer 15-20 minutes.
  • 2. Add cream cheese and stir until nearly melted, it will look like little bits but it will melt. Add  in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans. Simmer about 15-20 minutes longer. Pour in fresh lime juice, stir and heat for 2-3 minutes.
  • 3. Pour soup into bowls then top with Monterrey Jack cheese, chopped cilantro if desired.
  • 4. If desired on the side use tortilla chips for dipping. Or you can have nice crisp warm Italian bread.

recipe slightly adapted and photo source from:http://www.cookingclassy.com/2013/05/white-chicken-chili/

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