White Chicken Chili (Print Version)
Ingredients:
01 -
2 tablespoons olive oil.
02 -
1 small onion, diced.
03 -
2 cloves garlic, minced.
04 -
1 teaspoon kosher salt.
05 -
1 teaspoon cumin.
06 -
1 teaspoon dried oregano.
07 -
1/4 teaspoon black pepper.
08 -
1/8 teaspoon crushed red pepper flakes.
09 -
1 1/4 cups low-sodium chicken broth.
10 -
4-ounce can diced green chiles.
11 -
1 1/2 cups chopped cooked rotisserie chicken.
12 -
15 ounces cannellini beans, rinsed and drained.
13 -
2 ounces light cream cheese, cut into small cubes.
14 -
2 teaspoons lime juice.
15 -
1/2 cup freshly shredded Monterrey Jack cheese, for serving.
16 -
1 diced scallion, for serving.
17 -
2 tablespoons freshly chopped cilantro, for serving.
18 -
1/2 ripe avocado, sliced, for serving.
19 -
Crushed tortilla chips, for serving (optional).
Instructions:
01 -
In a medium heavy-bottomed pot, warm the oil over medium-high heat. Add the onion and saute until it softens, about 3 minutes. Add in the garlic and cook until fragrant, about 20 seconds. Add in all the seasonings and cook, stirring, for 1 minute.
02 -
Pour in the broth and chiles. Bring to a gentle bubble and simmer, uncovered, for 10 minutes.
03 -
Stir in the chopped chicken, beans, cream cheese, and lime juice; simmer for a few more minutes to warm through and allow the cream cheese to melt.
04 -
Ladle into bowls and top each serving with a little Monterey Jack cheese, scallions, chopped cilantro, avocado, and crushed tortilla chips. Enjoy!.