This delightful white chicken chili brings together the wonderful flavors of beans and chicken, complemented by a cheerful kick from chiles. It’s incredibly easy to whip up and can be ready to enjoy in just 30 minutes!

Prep Time: 10 minutes

Cook Time: 30- 45 minutes

Serves: 5-6

Ingredients:

1 tbsp cooking oil

1 small onion, diced

2- 3 garlic cloves, minced

4 cups chicken broth

2 (7 oz) can diced green chilies

3 tsp cumin

1 tsp smoked paprika

1 tsp dried oregano

1 tsp ground coriander

1 tsp mustard powder

1/2 tsp cayenne pepper (optional)

Salt and black pepper, to taste

1-2 cups corn

2 (15-ounce) cans of cannellini beans or great northern beans, or a mixture of the two, or whatever you have in the pantry (drained).

2 1/2 cups cooked chicken

1 (8 oz) cream cheese, cut into small cubes

What to do:

Heat olive oil in a large (5-6 quart) pot over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds or until fragrant. Add chicken broth, green chilies, cumin, paprika, coriander, mustard powder, cayenne pepper, and salt and pepper to taste. Drain and rinse beans in a strainer.

If you want a thicker chili:

Measure a ladleful of the beans and transfer them to a food processor, incorporating a splash of broth from the soup. Process until achieving a smooth consistency.

Incorporate pureed beans, whole beans, corn, and chicken into the soup pot. Allow the mixture to reach a simmer and maintain cooking, uncovered, for a period of 15 to 30 minutes. Remove from heat and add cream cheese, ensuring thorough mixing until fully melted. Garnish and savor the dish.

Garnishes:

Cilantro, parsley, green onions, onions, tortilla chips, Monterey Jack cheese, cheddar cheese, sliced avocado, sour cream, hot sauce, cornbread, etc., for serving (optional).