White Chicken Chili

Name: White Chicken Chili
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1 large onion, chopped; 4 boneless chicken breast halves, cut into one inch chunks; 2 teaspoons chili powder; 2 teaspoons ground cumin; 2 teaspoons salt; 1 teaspoon pepper; 3 (15 ounce) cans cannellini beans, drained (save 1/2 cup draining liquid); 2 cups chicken broth, divided; 1 teaspoon chipotle pepper, seeded and minced; 1/2 cup heavy cream; shredded monterey jack cheese; chopped fresh cilantro leaves

(4)

Recipe by Bay Laurel

This classic recipe has an extra spicy twist to it. I hope everyone enjoys it as much as I did. It tastes even better the next day.

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READY IN: 25mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon extra virgin olive oil
1

large onion, chopped
4

boneless chicken breast halves, cut into one inch chunks
2

teaspoons chili powder
2

teaspoons ground cumin
2

teaspoons salt
1

teaspoon pepper
3

(15 ounce) cans cannellini beans, drained (save 1/2 cup draining liquid)
2

cups chicken broth, divided
1

teaspoon chipotle pepper, seeded and minced
¹⁄₂

cup heavy cream
Garnishes
shredded monterey jack cheese
chopped fresh cilantro leaves

DIRECTIONS

Warm oil in large saucepan or Dutch oven over medium-low heat. Add onion; cook 4 minutes, stirring. Push onion mixture to one side; add chicken to skillet; sprinkle mixture with chili powder, cumin, salt, and pepper. Cook 5 minutes, stirring.
Increase heat to medium-high. Add 2 cans of the beans and draining liquid, 1 ¼ cups broth, and chipotle; bring to a simmer. Cook 10 minutes, until chicken is cooked through.
Meanwhile, combine remaining 1 can beans and ¾ cup broth in bowl of food processor. Puree until smooth. Add to soup in pot, along with half-and-half. Simmer a few minutes, stirring, until warmed through and flavors incorporated. Serve hot; garnish with cheese and cilantro.

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