Creamy White Chicken Chili
I've made a few white chicken chili recipes and this one is my and my husband's favorite! I love the hint of lime and cilantro in this creamy soup. This makes a lot of soup (the source says 10-14 people, so invite some friends over or have plenty of leftovers for the week!) I found this recipe at The Cookie Rookie. Serve this with some warm rhodes rolls out of the oven. Yum! Rating: 10/10
Ingredients:
- 2 medium onions, diced
- 1 tablespoon minced garlic
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon olive oil
- 2 pounds COOKED chicken, cubed (I used shredded rotisserie chicken)
- 32 ounces chicken broth
- 4 cans (15.5 ounces) great northern white beans, fully drained and rinsed
- 3 cans (4 ounces) diced green chilies
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 cup freshly chopped cilantro
- 8 ounces low fat cream cheese, cubed
- 1 cup heavy cream
- Optional Toppings: tortilla strips, cheese, sour cream, avocado, etc.
Instructions:
1) In a large pot, saute the onions an garlic in the olive oil and lime juice over medium high heat. Cook until the onions are fragrant and translucent.
2) Add in the cooked chicken, chicken broth, beans, chilies, and seasoning. Bring to a boil, stirring often, then reduce heat to simmer. Simmer uncovered for 30-60 minutes, or until it's the thickness you desire. Stir occasionally.
3) Turn off the heat and stir in the cubed cream cheese. Stir constantly until the cream cheese melts and incorporates completely. Stir in the heavy cream.
4) Top with as many or few or as many toppings as you desire.
Note: You can also make this in a crock pot! Complete step 1 and then add all the step 2 ingredients to a large crock pot. Cook on low for 6-8 hours or on high for 2-4. Once hot and thickened to your liking, continue with step 3.
