This Chicken Chili is filling, warm, creamy, and comforting. It's a great alternative to the usual beef chili and makes a tasty and easy dinner!
Recipe instructions White Chicken Chili
Heat olive oil in a big pot over medium-high heat. Put onion in and cook for 4 minutes. Put garlic in and cook for 30 seconds more.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper to taste. Bring the mixture to a boil then reduce the heat to medium-low and simmer for 15 minutes.
Drain and rinse beans in a colander then measure out 1 cup. Put aside the whole beans, and put 1 cup of beans into a food processor with 1/4 cup of soup broth. Blend until close to being smooth.
Add Neufchatel cheese, corn, whole beans, and pureed beans to the soup and stir well. Let it simmer for 5-10 more minutes.
Add chicken, lime juice, and cilantro and stir. If desired, serve with Monterrey Jack cheese, more cilantro, avocado slices, and tortilla chips.
If you don't have a food processor, you can skip blending the soup. However, it may not turn out as smooth and creamy.