White Chicken Chili
Overview
Prep Time: 10 min • Cook Time: 30
Total Time: 40 min
WATCH MY MOST RECENT VIDEOS
what you’ll need:
1lb chicken breast (or shredded rotisserie chicken)
2 cans white northern beans, rinsed & drained
1 can corn, drained
1 small yellow onion, chopped
3 cloves minced garlic, finely diced
3 jalapeños, chopped
2 cans diced green chilis
1 quart Chicken stock
1/2 cup heavy cream
4 oz cream cheese, softened
2 tsp chili Powder
2 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp pepper
1 tbsp avocado oil
Juice of 1/2 lime
Optional garnishes
Fresh Cilantro
Cheddar cheese
Sliced avocados
Sour cream
Instructions:
I prefer to pre-bake my chicken in the oven while I’m preparing everything else. To make the chicken, simply season with salt and pepper and place it in the oven at 400 for 20-25 minutes until fully cooked. Once cooked, shred it and set it aside for later.
In a large pot, add 1 tbsp avocado oil to medium heat.
Add in the onions and jalapenos and saute for 2-3 minutes until soft. Add the minced garlic and saute for another minute until fragrant.
Add all the seasoning into the pot and mix until the onions and jalapenos are well coated. Saute for one more minute.
Next, add the beans, corn, green chilis, and chicken stock, mix well, and bring to a boil.
Cover with a lid and reduce the temperature to low. Simmer for 15-20 minutes to let the flavors come together!
Cut the cream cheese into cubes and add to the soup. Whisk until smooth and well incorporated. It takes about 5 minutes for the cream cheese to melt entirely.
Finally, add the shredded cooked chicken, heavy cream, and the juice of half a lime. Give it one more good mix.
Serve immediately with your toppings of choice. I love to eat it with sliced avocado, grated cheese, and freshly chopped cilantro. Enjoy!