White Chicken Chili
Who doesn't love chili? Even better when it is a quick 30 minute weeknight meal that the entire family will eat! This recipe is gluten free and can also be dairy free (depending on your diet restrictions). It is delicious as is and can be tailored to everyone's tastes with simple toppings.
Ingredients
- 2.5 Cups Cooked chicken breast Rotisserie chickens work great to save time!
- 2 Cans Cannellini beans or Great Northern Beans Drained and rinsed
- 1 small Yellow onion
- 1 4 oz can Diced Green Chiles
- 3 Cups Organic Chicken Broth - Gluten Free
- 2 cloves Garlic minced
- 1 tbsp Olive oil extra virgin
- 1 ½ teaspoon Cumin
- ½ teaspoon Paprika
- ½ teaspoon dried oregano
- 1 tbsp fresh lime juice
- ½ teaspoon black pepper
- 1 8 oz package Organic Neufchatel cheese Substitute dairy-free option such as Daiya cream cheese or omit if on restrictive diet.
- Gluten-free Tortilla chips, Avocado slices, Plain greek yogurt for topping. (optional)
Instructions
- Heat olive oil in a medium stock pot or 6 quart dutch oven over medium-high heat. Add onion and sauté until translucent. (About 4 minutes) Add garlic and black pepper, sauté an additional 30 seconds.
- Add in chicken broth, green chilies, cumin, oregano and paprika. Bring mixture to a slight boil, then reduce heat and simmer for 10 minutes.
- Drain and rinse beans in a colander and measure out 1 cup. Set aside remaining whole beans. In a small food processor puree the 1 cup of beans with 1/4 cup of simmered broth from soup.
- Add Neufchatel cream cheese, whole beans and pureed beans into soup. Stir well and simmer an additional 10 minutes.
- Mix in chicken and fresh lime juice. Serve with favorite toppings such as tortilla chips, avocado slices, and/or plain greek yogurt.