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Wednesday, December 2
White Chicken Chilli
Shredded rotisserie chicken
1 large yellow onion, diced
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth - i usually add one and a half large cartons
1 (4 oz) can diced green chilies - you can add another can if you like
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper - use a little less since it gets spicy
salt and freshly ground black pepper, to taste
1 (8 oz) pkg cream cheese
3-4 corns on the cob with the kernels cut off (Costco has them year round shrink wrapped)
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 onion and sautee until translucent. Then add in shredded chicken and green chilies. Add garlic and saute 30 seconds longer. Add chicken broth, 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. Throw in a couple of the cobs (without the kernels) and let it simmer for a while (brings in a lot more flavor).
Add cream 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 the corn kernels you cut off, 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/blender or hand blender until pureed, add bean mixture to soup along with remaining 1/4 can of beans (pureeing the beans makes the soup so much creamer). If you like an even thicker consistency, you can puree more beans. Simmer for a 30 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.