White Chicken Chili
Ingredients
-
1
tablespoon
oil
-
1
medium
yellow onion, peeled and diced
-
4
cloves
garlic, peeled and minced
-
1
tablespoon
ground cumin
-
2
teaspoons
dried oregano leaves
-
1 ¾
teaspoons
coarse salt
-
½
teaspoon
ground black pepper
-
¼
teaspoon
cayenne pepper
-
1
7-ounce can
diced green chilies
-
3
15-ounce cans
cannellini beans, rinsed and drained
-
1 ½
cups
unsalted chicken stock
-
1
pound
boneless skinless chicken breasts
-
4
ounces
cream cheese
-
1
medium
lime, zest and juice
-
½
cup
fresh cilantro, chopped
-
2
medium
avocados, peeled and diced
Instructions
- Heat oil in a Dutch oven or stock pot to medium and sauté the onion until soft.
- Add garlic, cumin, oregano, salt, black pepper, and cayenne pepper, and stir.
- Incorporate green chilies, cannellini beans, stock, and chicken breasts; bring to a slow simmer.
- Simmer for 15-20 minutes until chicken is cooked through, then remove chicken to shred it.
- Blend the soup until slightly thickened and half pureed, then return shredded chicken to the pot.
- Mix in cream cheese, lime zest, juice, and half of the cilantro until melted.
- Adjust seasoning as needed and serve with diced avocado and remaining cilantro on top.
Nutrition Facts (estimated)
Servings
6
Calories
407
Total fat
16g
Total carbohydrates
39g
Total protein
30g
Sodium
590mg
Cholesterol
57mg
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