*White Chicken Chili*
INGREDIENTS
1 small yellow onion, chopped
1 tbsp olive oil
3 cloves garlic, pressed
4 cups chicken broth
24 ounces cooked chickpeas
4 oz roasted green chilis
1 tsp salt
1 tsp cumin
Ā½ tsp paprika
1 tsp dried oregano
Ā½ tsp ground coriander
Ā¼ tsp cayenne pepper
2 cups cooked chicken, www.springermountainfarms.com
8 oz cream cheese, chopped up
Juice from one lime
INSTRUCTIONS
1. Heat a pot, add the oil and cook the yellow onion for about 4 minutes.
2. While that cooks, use a food processor and puree half the chickpeas. Add about Ā½ cup of the chicken broth to get it smooth.
3. Add the garlic to the onion and cook for an additional minute.
4. Pour the remaining broth into the pot, the chickpea puree, and remaining whole chickpeas and bring to a boil.
5. Add the roasted green chilis, salt, cumin, paprika, oregano, coriander, cayenne pepper, chicken, cream cheese and lime juice.
6. Reduce heat to a simmer, cover and simmer for 10 minutes. Then taste, adjust salt/pepper if desired.
Top with optional toppings – pepper jack, cilantro, tortilla chip strips.
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LINKS
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Production Credit: Bored Puppy Productions
Logo Credit: Saphyre Fish
Music Credit with our thanks:
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Sweet Relief – Zachariah Hickman
Green Green Garden- Chris Haugen