Even as it’s getting hotter outside I’m still going to want chili all through the summer. I’ve always made the classic chili with beef, kidney beans, tomatoes, and the traditional chili spices. I’d never tried making white chicken chili but I’ve been meaning to for at least a year now and I finally got around to it. This is one of those things I was just making for dinner but I loved it so I decided it had to be shared. It’s a simple dinner, yet completely delicious. I love the way the flavors of this chili blend together. It’s also nice to have a different chili recipe I can rotate with my classic chili recipe.
You’ll notice there’s a step in the recipe that instructs you to process some of the Cannellini beans with some of the soup broth. I saw this once while I was watching Giada making a soup on Food Network. If I’m remembering right she added some pureed Cannellini beans to give the soup a creamy texture. I thought that idea would be perfect with this soup so I decided to adapt that method and I loved it (if you don’t have a food processor or just don’t want to have to clean a food processor [I hate those dishes] then yes you could just add all the beans in whole). Enjoy!
- 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 cloves garlic, finely minced
- 2 (14.5 oz) cans chicken broth
- 1 (4 oz) can diced green chilies
- 1 1/2 tsp cumin
- 3/4 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and freshly ground black pepper, to taste
- 1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
- 1 1/4 cup fresh corn (frozen works too)
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 Tbsp fresh lime juice
- chopped fresh cilantro, for serving
- shredded Monterrey Jack cheese, for serving
- tortilla chips, for serving (optional)
- Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. 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 minutes.
- Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir 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 (you can skip the pureeing step and just add the beans directly to soup, the soup just won't be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.
- Recipe Source: Cooking Classy