TINY Kitchen White Bean Chicken Chili
I love a good soup in the colder months.
Ok, any month, really.
But when the temps begin to drop, there's something so comforting about a delicious hot bowl of soup.
This white bean chicken chili is just that. A comforting and satisfying bowl of deliciousness.
A total crowd favorite - and winner of my office chili cookoff (yep, that's a thing. even in a NYC-based office.) - this recipe is my own take on a handful of awesome recipes I tried out from Pinterest and various cookbooks in the search for the ultimate white chili. Something about this particular combination of ingredients, and the ease of preparation, makes this my certified favorite chili out there. Plus, it's a healthy spin on a creamy soup: instead of tons and tons of dairy, pureed beans help create a velvety texture and taste.
I hope you enjoy it as much as I do! If you have any builds to the recipe, I'd love to hear them!
INGREDIENTS
1 lb boneless skinless chicken breasts, boiled and shredded
1 small yellow or white onion, diced
1 tbsp coconut oil (olive works too)
2 tbs minced garlic
29 oz organic chicken broth
4oz diced green chilies (canned works perfectly!)
2 tsp cumin
3/4 tsp paprika
1/2 tsp oregano
1/2 tsp ground coriander
1/2 tsp cayenne pepper
salt and pepper
8oz light cream cheese
1 cup fresh corn
2 (15 oz) cans cannellini beans, drained and rinsed
1-2 limes
chopped fresh cilantro
1/3 cup shredded monterey jack or sharp cheddar cheese
DIRECTIONS
In a large skillet, heat coconut oil and sautee onion and garlic until aromatic and onion is translucent
Transfer onions and garlic into a large pot or dutch oven (I use a pot that is 4qt)
Add chicken broth and green chilies and stir to combine and simmer all ingredients
Just before the mixture boils, add chicken and spices: cumin, paprika, oregano, coriander, cayenne pepper and salt and pepper
Bring everything to a light boil then reduce heat and simmer about 15 minutes, stirring occasionally
While the mixture cooks, puree HALF of the beans in a food processor (tip: add a tablespoon or two of the simmering broth to the processor to help break the beans down into a smooth cream)
After the 15 minutes of simmering is up, add cream cheese to the broth and stir until nearly melted
Next add your corn, the half of the beans you didn't puree, and the pureed bean mixture
Stir all ingedients together and simmer on low to medium heat for 20 minutes
Add cheese, chopped fresh cilantro and a squeeze of fresh lime to each bowl, and serve with tortilla chips for dipping
