Summer has begun, so what’s in Ellie’s Belly now?
Today my belly is filled with delicious White Chicken Chili!! This was the first meal I have made for my family this summer:) It is so great to be back. I love MAKING food for my family, but I especially love EATING with them! At college, my dinner was the same every night. Noodles with red sauce, a bowl of cottage cheese, lots of veggies (especially if they were steamed!!!), and a piece of fruit (usually an apple). For dinner tonight though, I had chili and an apple! Diversity is a wonderful thing, but I really love my apples!
**A quick note about the pictures…I’m still learning how to take good food photos and how to edit them, so hopefully they will improve!!**
My wisdom teeth are coming in, so I am in a lot of pain. That is the main reason I chose this recipe. Soup=less chewing!! My family got to enjoy it with some tortilla chips, but I stayed away from that. I served the chili with shredded cheese and cilantro on top. Well actually, my sister and I enjoyed it with parsley on accident, but we both still enjoyed it!
This recipe is super easy, and everyone enjoyed it. I guess that means I can make it again, but being me that probably won’t happen. I don’t repeat recipes very often. Not because I don’t love the recipes I make, it’s more because I always feel like there’s something new I need to try.
This recipe comes from cookingclassy.com. I made a couple slight changes. I added an extra cup of chicken broth and did not use any ground corriander. I also didn’t puree any of the beans.
White Chicken Chili
Prep Time: 20 minutes
Cook Time: 36 minutes
Yield: 6 Servings
1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
1 1/4 cup fresh corn (frozen works too)
2 (15 oz) cans cannellini beans, drained and rinsed
1 Tbsp fresh lime juice
chopped fresh cilantro, for serving
shredded Monterrey Jack cheese, for serving
tortilla chips, for serving (optional)
Heat olive oil in a 6 quart enameled dutch oven 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 longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.