Tags

, , , ,

White Chicken ChilliAlthough it’s the middle of summer, I’ve been in the mood for soup.  I saw this recipe and thought that the cilantro and lime in the ingredient list gave it some summer flair.  So, on this 65 degree fall summer day, this really hit the spot.  One thing that I was pleasantly surprised with was the fact that this tasted very similar to the chicken tortilla soup I’ve made a few times.  I’ll definitely be making this again!

White Chicken Chili

(original source)

What you’ll need:

  • 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finey minced
  • 2 (14.5 oz) cans chicken broth
  • 1 (4 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 3/4 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
  • 1 1/4 cup fresh corn (frozen works too)
  • 2 (15 oz) cans Cannelini beans, drained and rinsed
  • 1 Tbsp fresh lime juice
  • chopped fresh cilantro, for serving
  • shredded Monterrey Jack cheese, for serving
  • tortilla chips, for serving (optional)

What to do:

  • Heat olive oil in a 6 quart enamled dutch oven over medium-high heat.
  • Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer.
  • Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
  • Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt).
  • Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer.
  • Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.

I hope you’ve having more summery weather than me! Enjoy

 

Advertisements