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My Favorite White Chicken Chili With All The Fixin’s

Recipe #2: My Favorite White Chicken Chili With All The Fixin’s

This scrumptious chili is hearty, warming, creamy, perfectly comforting and makes a simple yet utterly delicious dinner. I love it as an alternative to traditional beef chili. There are tons of spices in the ingredients, which make the flavor amazingly complex, but you can add, substitute or increase the amounts without affecting the outcome.

Yield: About eight cups. Serves four hungry folks as a meal or six to eight as a starter.

Ingredients:

  • 1 small yellow onion, diced
  • 1 tbsp. olive oil
  • 2 cloves garlic, finely minced
  • 2-4 cups chicken broth
  • 2 (7 oz.) cans diced green chilies
  • 1-1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground coriander
  • 1/4 tsp. chili powder
  • Salt and freshly ground black pepper, to taste
  • 1 (8 oz.) pkg. cream cheese, cut into small cubes
  • 1-1/4 cup frozen or fresh corn
  • 2 (15 oz.) cans cannellini beans
  • 2-1/2 cups shredded cooked rotisserie or left-over chicken, or 2 pounds chicken breasts poached in chicken broth, then shredded. Save broth for your chili.
  • 1 lime quartered
  • 2 tbsp. chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, Monterrey Jack cheese, and sour cream (for serving)

Directions:

  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté for 4 minutes or translucent. Add garlic and sauté 30 seconds longer.
  1. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, chili powder and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to medium-low and simmer for 15 minutes.
  1. Saving 1 cup of the canned bean liquid, drain and rinse the beans in a fine-mesh strainer or colander. Set the liquid aside. Transfer one cup of beans and 1/4 cup of broth from soup to a food processor and puree until the mixture is nearly smooth. (This part you can also do with a potato masher if you don’t have a food processor).
  1. Add cream cheese to soup along with corn, whole beans, cilantro and pureed beans; stir well. Simmer 5-10 minutes longer. Then stir in the cooked chicken.
  1. Serve with Monterrey Jack cheese, sour cream, more cilantro, and tortilla chips if desired.

I hope you enjoy these delicious recipes as much as we do.

Please come visit us this holiday season. I promise you a stay you will always remember. You can book your stay online by clicking here. Or, if you have questions, need suggestions, or just want to book your reservation with me directly, free to call 859-689-5096.

Jennifer


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