White Chicken Chili Without Cream Cheese
This White Chicken Chili Without Cream Cheese recipe skips the cream cheese but delivers a rich, wholesome taste in every spoonful!
Ingredients
- Rotisserie or leftover chicken shredded
- 1 onion diced
- 3 cloves garlic chopped
- 1 tsp paprika
- 1 tsp cumin ground
- 1 tsp dried oregano
- 1 tsp coriander ground
- 1 can diced green chilies
- 2 cans white beans drained and rinsed
- 1 cup corn kernels fresh, frozen, or canned
- 4 cups chicken stock
- Salt and pepper to taste
- Juice of 1 lime
- Toppings: Shredded cheese green onions, cilantro, avocado (optional)
Instructions
- In a large pot, sauté diced onions in olive oil until softened.
- Add minced garlic to the onions and sauté for an additional minute until fragrant.
- Stir in paprika, ground cumin, oregano, and ground coriander, and cook for about 1-2 minutes.
- Puree 1 cup of beans in a blender until smooth, and add to the pot.
- Add the remaining white beans, and corn into the mixture, stirring well to combine.
- Pour in the chicken stock, bring to a boil, then simmer on low heat for 15 minutes.
- Add the shredded chicken and cook for 5 minutes, or until the chicken is heated through.
- Season with salt and pepper to taste.
- Finish by squeezing fresh lime juice into the pot, giving it a final stir, and serve hot.
- (Optional) Top with shredded cheese, green onions, cilantro, and avocado.