White Chicken Chili
NOTE: I have decided to add some of our weekly meals we put together for the Young Adults in this food section - the ones that they like and that work out. haha! We have been on a quest. to find a little healthier meals that taste good. Bowls were my favorite meals before we came on our mission and we decided to try them here.
We did this White Chicken Chili “bowl style”. There was baked potato, and Salad to put under the chili. I try to add vegetables or greens somehow to every meal. it was a hit for 50!
Original recipe - (*see below for changes I made so that it works in Spain and for the quantity we do.)
Servings: 6 servings (Times the recipe by 10- literally for a group of Young Adults)
Ingredients
1 small yellow onion , diced
1 tbsp olive oil
2 cloves garlic , finely minced
2 (14.5 oz) cans low-sodium chicken broth
1 (7 oz) can diced green chilies
1 1/2 tsp cumin
1/2 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 (aka light cream cheese), cut into small cubes
1 1/4 cup frozen or fresh corn
2 (15 oz) cans cannellini beans
2 1/2 cups shredded cooked rotisserie or left-over chicken
1 Tbsp fresh lime juice
2 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)
Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes 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 to medium-low and simmer 15 minutes.
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
*Changes made in Spain - We did not add Corn (hard to find and expensive), added a green tomatillo salsa instead of green chillies, Cooked chicken breast with chicken broth in 2 crockpots first and then shredded the chicken, no avocado (we only just started to buy avocado because it has been so expensive, but it is finally coming into season this July @ 2 for €1.50).
Original recipe @ Cooking Classy. https://www.cookingclassy.com/wprm_print/white-chicken-chili
