White Chicken Chili with Northern Beans
Perfectly seasoned without being spicy. Even the kids ask for seconds!
Equipment
- blender or food processor
Ingredients
- 3 cooked chicken breasts meat pulled or chopped
- 1 onion diced
- 2 tsp minced garlic
- 4 cups chicken stock
- 4 oz diced green chilis
- 1½ tsp cumin
- ½ tsp paprika
- ½ tsp coriander
- ½ tsp oregano
- 1 tsp salt
- ½ tsp pepper
- 2 cans northern beans or other white beans
- 1 can corn
- 8 oz cream cheese
- 1 tbsp cilantro
- 1 tbsp lime juice
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 4 minutes.1 onion
- Add the minced garlic and continue cooking for another minute.2 tsp minced garlic
- Pour in the chicken stock, diced green chilis and next 6 seasonings. Let everything come to a simmer and cook for 10 minutes.4 cups chicken stock, 4 oz diced green chilis, 1½ tsp cumin, ½ tsp paprika, ½ tsp coriander, ½ tsp oregano, 1 tsp salt, ½ tsp pepper
- Drain the canned beans in a colander and rinse thoroughly.2 cans northern beans
- While the soup simmers, transfer 1 cup of your beans and a ladle full of soup stock to a blender or food processor. Purée the beans and stock until smooth.
- Add the puréed beans, remaining whole beans, corn, and cream cheese to the soup pot. Let it continue to simmer until the cream cheese is completely melted and the chili is thick and creamy.1 can corn, 8 oz cream cheese
- To finish off your soup, add the chicken, chopped cilantro, and lime juice. Serve white chicken chili with northern beans with slice avocado, tortilla chips and Monterey Jack cheese.1 tbsp cilantro, 1 tbsp lime juice, 3 cooked chicken breasts