Creamy White Chicken Chili
How is your Monday going? Mine is going great, but it won’t STOP snowing! I know, I live in Utah and I should be used to all this snow but enough is enough! It is beautiful but when it hits February, I start to dream about Spring.
The good thing about this cold weather is the yummy soups that fit perfectly with this kind of day. This is my kind of comfort food on a frigid day like today!
It’s so creamy and delicious that it makes my heart sing! I know, I’m being a little dramatic but it is so good! Usually, we have leftovers and that can be such a delight but when I made this it was gone before the night was over.
Ingredients: click to print
2 to 3 cups of Rotisserie chicken, diced
1 onion, diced
1 Tablespoon olive oil
2 cloves garlic, minced
2 stalks celery, chopped
2 14.5 ounce cans of chicken broth
1 4 ounces can dice green chilies
1 teaspoon cumin
3/4 teaspoon paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
salt and pepper, to taste
1 8 ounces light cream cheese
1 can corn
2 15 ounce cans of cannellini beans or great northern beans, drained and rinsed
1/2 fresh lime juice
shredded Mozzarella cheese, serving time
Frito corn chips, at serving time
- Heat olive oil in a large dutch oven or cooking pot on medium heat. When the oil gets hot add the onion, garlic, celery, and sauté for about 3 to 4 minutes. Add the chicken, chicken broth, green chilies, cumin, paprika, oregano, cayenne pepper, and salt and pepper to taste.
- Bring to a boil and then quickly reduce heat and simmer for about 10 minutes.
- Add the cream cheese and stir until melted. Add the corn and 1 can bean, and then process the remaining can of beans along with 1/4 cup broth from the soup until it’s pureed, add the bean mixture to the soup. Stir to combine.
- Simmer about 15 minutes. Mix in the fresh lime juice. Top each bowl of soup with a generous pinch of cheese and chips. Enjoy!!