Sunday, November 6, 2016

white chicken chili... 45 minutes

the goods:

1 boneless skinless chicken breast, cut into 1/2-inch pieces
1 small yellow onion, diced
1 tablespoon olive oil
2 garlic cloves, finely minced
2 cans (14.5 ounces each) chicken broth
1 can (4 ounces) diced green chiles
1 and 1/2 teaspoons cumin
3/4 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1?4 teaspoon cayenne pepper
1 package (8 ounces) cream cheese, cut into chunks
1 and 1/4 cup frozen corn
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 tablespoon fresh lime juice
chopped fresh cilantro, for serving
shredded monterey jack cheese, for serving
tortilla strips, for serving ( I fried mine fresh by cutting corn tortillas into strips and frying in hot oil)

Heat olive oil in a heavy soup pot over medium-high heat. Once oil is hot, add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic, and saute 30 seconds. Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne pepper, and season with salt and pepper to taste. Bring mixture to a boil then reduce heat and simmer 15 minutes.
Add cream cheese and stir until melted. Stir in corn and 1 can of cannellini beans. In a food processor, add 1/4 cup broth from the soup and 3/4 of the remaining can of cannellini beans. Pulse until pureed, then add to soup along with remaining 1/4 can of beans. Simmer 15 minutes longer. Serve with fresh lime squeeze, monterey jack cheese, cilantro, and tortilla strips (or chips).

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