This recipe is great for a crisp fall day with the family, and a sure fire winner at your next chili cook off. Let me know if you have any questions in the comments, or if you have any suggestions on other recipes that you would like to see!
Ingredients:
1 rotisserie chicken, meat taken off bone and shredded
1 tbsp olive oil
1 onion, diced
2 cloves garlic
1 4 oz can diced green chiles
2 15 oz cans Cannellini beans, drained and rinsed
32 oz chicken stock
1 tbsp cumin
1 1/2 tsp coriander
1 tsp paprika
1 tsp oregano
1/4 tsp cayenne
Salt and pepper to taste
1 8oz package Neufchâtel cheese
Toppings:
Cilantro
Fritos
Sour cream
Shredded cheese
Limes
Directions:
Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, but not browned. Add chicken and let cook another 2-3 minutes. Add diced green chiles, all of the spices and chicken broth. Bring to a boil and then reduce heat to a simmer. Let simmer for 15-20 minutes. Once reduced, add 1/2 a can of Cannellini beans to a blender or food processor along with 2 ladles of the broth, and the Neufchâtel cheese. Blend until smooth. Add this mixture and the remaining Cannellini beans to the broth and bring to a boil once again. Check for seasonings. Choose your toppings and enjoy!