White Chicken Chili
3 C Shredded Chicken – I used a rottiserie for this recipe
1 Medium Inion – chopped
2 Cloves Garlic – minced
2 Tbsp Olive Oil
4 C Chicken Broth
1 tsp Cumin
1 tsp Oregano
1/2 tsp Coriander
2 tsp Chili Powder
1/4 tsp Cayenne Pepper
Salt & Pepper to taste
2 tsp Green Chili Sauce
1 Can Green Chilies
1 Can Corn – drained (or you can use frozen)
2 – 15 oz Cans White Beans – drained & rinsed /set aside 1 Cup
1 Tbsp Lime Juice
4 oz Cream Cheese – softened
2 Tbsp Cilantro – chopped
Heat oil in a large stock pot. Add onions & garlic, cook until fragrant and onions start to turn translucent. Add cumin, oregano,
chili powder, coriander & cayenne. Salt & pepper to taste. Mix well and cook for 1 -2 minutes so the spices meld together. Add
chicken broth along with the green chilies, green chili sauce.
Remove 1 ladle of broth into a food processor along with the 1 cup of reserved beans. Pulse until smooth.
Add the beans, corn & bean mixture into pot. Stir until combined. Add shredded chicken to pot.
Simmer 30 – 45 minutes.
Stir in softened cream cheese until well blended. Stir in chopped cilantro & lime juice.
Garnish with cilantro/lime & avocado
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