This delightful and hearty white chicken chili is packed with mouthwatering flavors and a touch of creaminess. Using canned beans and green chiles, this recipe comes together quickly and effortlessly, making it perfect for a weeknight meal. The cream cheese adds a luscious and slightly tangy finish ...
Mash 1 cup of the rinsed great northern beans in a small bowl with a whisk or potato masher and set aside.
2
Heat canola oil in a large heavy pot over medium-high heat.
3
Add the bite-size pieces of chicken and cook, turning occasionally, until browned, about 5 minutes.
4
Stir in the chopped yellow onion, chopped celery, minced garlic, ground cumin, and salt. Cook until the onion is translucent and tender, about 5 minutes.
5
Add the remaining whole beans, the mashed beans, unsalted chicken stock, and canned chopped green chiles to the pot.
6
Bring the mixture to a boil, then reduce the heat to medium and let it simmer until the chicken is cooked through, about 10 minutes.
7
Remove the pot from the heat, and stir in the softened reduced-fat cream cheese until it's completely melted and well incorporated into the chili.
8
Serve the white chicken chili hot, garnished with roughly chopped fresh cilantro leaves.
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