🍽️White Chicken Chili

Ingredients:

• 1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
• 1 small yellow onion, diced
• 1 tbsp olive oil
• 2 cloves garlic, 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 & pepper, to taste
• 1 (8 oz) pkg Neufchatel cheese, cut into 12 slices
• 1 1/4 cup corn
• 2 (15 oz) cans Cannellini beans, drained and rinsed
• 1 tbsp fresh lime juice
• Fresh cilantro, shredded Monterey Jack cheese, tortilla chips for serving

Instructions:

1. Heat olive oil in a 6-quart enameled dutch oven over medium-high heat.
2. Add chicken and onion, sauté until chicken is no longer pink, about 6 minutes.
3. Add garlic and sauté for 30 seconds longer.
4. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, and season with salt and pepper to taste.
5. Bring mixture just to a boil then reduce heat and simmer for 15 minutes.
6. Add Neufchatel cheese and stir until nearly melted.
7. Stir in corn and 1 can of Cannellini beans.
8. Process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed.
9. Add bean mixture to soup along with remaining 1/4 can of beans.
10. Simmer about 15 minutes longer.
11. Mix in fresh lime juice and serve with Monterey Jack cheese, chopped cilantro, and tortilla chips.

Notes:

• Yield: 6 servings
• For a creamier soup, puree more beans.
• Adjust seasoning to taste before serving.