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Creamy White Chicken Chili

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Level: Easy

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Description

This creamy white chicken chili is one of the best winter recipes. It’s super delicious and easy, takes just 35 minutes to make, and you can cook it in an Instant Pot, crockpot or on the stovetop.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1  Small Yellow Onion, Diced
  • 1  Medium Carrot, Diced Small
  • 2 stalks Celery Finely Chopped
  • 2 cloves Garlic, Finely Chopped
  • 1-½ teaspoon Cumin
  • ½ teaspoons Paprika
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Ground Coriander
  • Salt And Freshly Ground Black Pepper, To Taste
  • 1 pound Boneless Skinless Chicken Breast, Cut In Half Or Thirds For Faster Cooking
  • 1 can (4 1/2 Oz. Size) Diced Green Chilies
  • 4 cups Low Sodium Chicken Broth
  • 2 cans (15 Oz. Size) Cannellini Beans, Drained And Rinsed
  • 1 cup Frozen Or Fresh Corn
  • 1 cup Cream Cheese
  • 1 Tablespoon Fresh Lime Juice
  • 2 Tablespoons Chopped Fresh Cilantro, Plus More For Garnish

Preparation

Heat oil in a large pot or Dutch oven (see note) over medium heat. Add onions, carrots, celery and sauté until soft, about 5 minutes. Stir in garlic and all spices, and cook until fragrant, for about 1 minute.

Add chicken, green chilis, broth, and cover with the lid. Once the soup starts boiling, reduce heat and simmer, covered, for 18–20 minutes, until chicken is tender and cooked through.

Meanwhile, using a fork, mash half of the beans and set aside. The remaining beans will be left whole to give texture to the soup.

Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the pot and stir in whole beans, mashed beans and corn. Continue to simmer for 5–7 minutes and allow all flavors to meld nicely. Turn heat off and stir in cheese cream, lime juice, and cilantro.

Ladle chili into bowls. Add toppings of choice and enjoy while hot!

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