White Chicken Chili (Print Version)
# Ingredients:
→ Foundations
01 -
1 medium onion, chopped into small pieces
02 -
3 minced garlic cloves
03 -
2 tablespoons of olive oil
04 -
1 jalapeño, finely chopped without seeds (optional)
→ Seasoning Mix
05 -
1 teaspoon of chili powder
06 -
1 teaspoon of cumin powder
07 -
A sprinkle of black pepper and salt, as you like
08 -
1/2 teaspoon of dried oregano
09 -
1/2 teaspoon smoked paprika
→ Core Components
10 -
3 cups of shredded, cooked chicken
11 -
4 cups of chicken broth
12 -
1 cup of frozen corn kernels
13 -
Two 15 oz cans of white beans, rinsed and drained
14 -
One 4 oz can of green diced chilies
→ Creamy Additions
15 -
1/2 cup of softened cream cheese
16 -
Juice squeezed from a fresh lime
17 -
1/2 cup of heavy cream
→ Toppings
18 -
Monterey Jack or cheddar cheese, shredded
19 -
Chopped fresh cilantro
# Instructions:
01 -
Warm up the oil in a big pot, toss in onion and cook till soft. Follow with garlic and jalapeño, giving it a minute for the aroma to pop.
02 -
Mix in paprika, chili powder, cumin, and oregano. Let it toast for a couple of minutes, stirring gently.
03 -
Dump in the broth, chicken, beans, chilies, and corn. Let everything simmer gently for about 20 minutes.
04 -
Stir in the cream cheese until it melts completely. Add the cream and lime juice, then adjust the seasoning if needed.
# Notes:
01 -
Pre-cooked rotisserie chicken works great here.
02 -
Enjoy with crusty bread or some warm cornbread on the side.