Creamy White Chicken Chili

Ingredients

    •    1 tbsp olive oil

    •    1 small yellow onion, diced

    •    2 cloves garlic, finely minced

    •    1 poblano chili, diced

    •    1½ tsp cumin

    •    ½ tsp paprika

    •    ½ tsp dried oregano

    •    ½ tsp ground coriander

    •    ¼ tsp cayenne pepper

    •    Salt and freshly ground black pepper, to taste

    •    1 lb boneless, skinless chicken breasts

    •    3 cups chicken broth

    •    1 cup milk

    •    1 (8 oz) package cream cheese, cut into small cubes

    •    2 (15 oz) cans cannellini beans, drained — purée one can in a food processor

    •    1 cup shredded Mexican-blend cheese

    •    1 tbsp fresh lime juice

    •    ¼ cup chopped fresh cilantro, plus more for garnish

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Instructions

    1.    Sauté aromatics:

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and poblano chili; cook another 1–2 minutes until fragrant.

    2.    Add spices:

Stir in cumin, paprika, oregano, coriander, cayenne, salt, and pepper. Cook 30 seconds to bloom the spices.

    3.    Cook chicken:

Add chicken breasts and chicken broth. Bring to a simmer, cover, and cook 15–20 minutes, or until chicken is tender and cooked through.

    4.    Shred chicken:

Remove chicken, shred with two forks, and return it to the pot.

    5.    Add beans and dairy:

Stir in drained beans, puréed beans, and milk. Add cream cheese cubes and stir until melted and smooth, about 5 minutes.

    6.    Finish with cheese and lime:

Stir in shredded cheese until creamy. Add lime juice and cilantro. Taste and adjust seasoning.

    7.    Serve:

Ladle into bowls and top with extra cilantro, cheese, or a squeeze of lime.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes