Empty My Fridge
Cozy Up with Creamy White Chicken Chili
Ingredients
- Extra virgin olive oil2 tbsp
- Onion · diced1
- Garlic3
- Cumin · ground2 tsp
- Smoked paprika1 tsp
- Chili powder1 tsp
- Chili pepper · diced1
- Chicken broth4 cups
- Salt1 tsp
- Black pepper½ tsp
- Cannellini bean · canned drained rinsed1
- Sweet corn · frozen1 cup
- Chicken · shredded2 cups
- Cream cheese4 oz
- Sour cream · for serving
- Pepper jack · shredded, for serving
- Cilantro · chopped, for serving
- Avocado · for serving
- Lime · for serving
- Tortilla chips · for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. Sauté the onion until translucent, about 5 minutes. Add the garlic and sauté 30 seconds more.
- Stir in the cumin, smoked paprika and chili powder and cook about 30 seconds until fragrant.
- Add the green chiles, chicken broth, salt and pepper to taste. Bring to a boil, then reduce to medium-low and simmer 20 minutes.
- Add the drained and rinsed beans, frozen corn and shredded chicken. Simmer 5 to 10 minutes more.
- Turn off the heat, add the cream cheese and stir until melted and fully blended into the soup.
- Serve hot with the toppings of your choice.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicOnionChickenLimeCream cheeseSour creamSweet cornAvocado
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.