Ingredients
- 1 tbsp Olive oil
- 1 large Onion, diced
- 1 Jalapeño, seeded and diced
- 4 cloves Garlic, minced
- 1 can (4-ounce) Diced green chilies
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Dried oregano
- 6 cups Chicken broth
- 1.5 lbs Boneless, skinless chicken breasts
- 2 cans (15-ounce) Cannellini beans
- 1 cup Frozen corn
- 6 oz Cream cheese, cubed and softened
- 1 Lime, juiced
- Diamond Crystal kosher salt, to taste
- Black pepper, freshly ground, to taste
Sauté the Vegetables
Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and jalapeño and cook for ~5 minutes, until they soften.
Stir in the minced garlic and cook for about one minute more until fragrant.
Simmer the Chili and Cook the Chicken
Add the diced green chilies, cumin, chili powder, and oregano to the pot. Stir for a minute to toast the spices, then pour in the chicken broth.
Add the whole chicken breasts to the pot and bring the liquid to a boil. Once it’s boiling, reduce the heat to low, cover, and let it simmer for ~20-25 minutes, or until the chicken is cooked through to 165°F.
Prepare the Beans and Shred the Chicken
While the chicken cooks, take one can of cannellini beans with its liquid and puree it in a blender or food processor until it’s mostly smooth. Drain and rinse the second can of beans.
Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. When it’s cool enough to handle, shred the meat with two forks.
Finish the Chili
Add the pureed beans, the rinsed whole beans, and the frozen corn to the pot. Bring the chili back to a simmer.
Stir in the softened cream cheese until it has completely melted into the chili. Let it simmer for another 5-10 minutes.
Return the shredded chicken to the pot, stir in the fresh lime juice, and season with salt and pepper to taste.
Creamy White Chicken Chili
Ingredients
- 1 tbsp Olive oil
- 1 large Onion diced
- 1 Jalapeño seeded and diced
- 4 cloves Garlic minced
- 1 can Diced green chilies 4-ounce
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Dried oregano
- 6 cups Chicken broth
- 1.5 lbs Boneless skinless chicken breasts
- 2 cans Cannellini beans 15-ounce
- 1 cup Frozen corn
- 6 oz Cream cheese cubed and softened
- 1 Lime juiced
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Heat olive oil in large Dutch oven over medium-high heat.
- Sauté onion and jalapeño until soft, about 5 minutes.
- Add garlic, cook 1 minute until fragrant.
- Stir in green chilies, cumin, chili powder, and oregano.
- Add chicken broth and whole chicken breasts, bring to boil.
- Reduce heat, cover and simmer 20-25 minutes until chicken reaches 165°F.
- While chicken cooks, puree one can of beans with liquid. Drain and rinse second can.
- Remove chicken, let cool slightly, then shred with forks.
- Add pureed beans, whole beans, and corn to pot. Return to simmer.
- Stir in cream cheese until melted, simmer 5-10 minutes.
- Return shredded chicken to pot, add lime juice, salt and pepper to taste.
