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White Chicken Chili

White Chicken Chili Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 (4 oz) cans diced green chiles
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 cups cooked shredded chicken
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese, cut into small chunks
  • 1 cup shredded Monterey Jack cheese
  • Juice of 1 lime
  • Fresh cilantro, diced avocado, tortilla strips, for serving

Method
 

  1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Stir in garlic and green chiles; cook 1 minute.
  2. Add cumin, oregano, chili powder, salt, and pepper; stir 30 seconds. Add beans, broth, and chicken. Bring to a boil, then reduce to a simmer.
  3. Simmer, uncovered, for 15 to 20 minutes, stirring occasionally, until flavors meld and broth thickens slightly.
  4. Reduce heat to low. Stir in cream cheese and Monterey Jack until melted and smooth. Remove from heat, stir in lime juice. Ladle into bowls and top with cilantro, avocado, and tortilla strips. Serve hot.

Notes

If you’d like a thicker chili, mash a portion of the beans before adding them. Leftovers thicken as they cool; thin with a little broth when reheating.