Sunday Supper: White Chicken Chili

Sunday, February 14, 2016

So a food photographer, I am obviously not. I guess for all the recipes I try and then share here, I should invest a little time in taking better pictures to do the meals justice, but this won't be the post where that happens. 

A couple weeks ago, I pinned this White Chicken Chili recipe on Pinterest and ended up making it that weekend. It was so amazing! I was getting tired of just doing vegetable soup, potato soup and corn chowder on repeat, so this was a great change of pace. I love doing soups and stews in the colder months and this fit the bill. 

This recipe comes from the Cooking Classy site and you can find much pretties pictures and details there. The recipe is below if you want to give it a whirl. I have tried quite a few of the recipes on the Cooking Classy website and not one of them has disappointed! Everything from the site has been a big hit with our family. I didn't offer this to Caroline because I was worried it would be too spicy for her liking, but I saved her some of the cooked chicken and corn for her dinner while we had this.

  • 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely 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 cannellini 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)
  • Directions
    • Heat olive oil in a large pot over medium heat. Once oil is hot add chicken and diced onion and saute until chicken is cooked through. Add garlic and saute 30 seconds. Add chicken broth, green chilies (drained), 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 in cubed Neufchatel cheese and stir until nearly melted. Stir in drained 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.

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