Empty My Fridge
Cozy Up with Creamy White Chicken Chili
Ingredientes
- Extra virgin olive oil2 colheres de sopa
- Onion · diced1
- Garlic3
- Cumin · ground2 colheres de chá
- Smoked paprika1 colher de chá
- Chili powder1 colher de chá
- Chili pepper · diced1
- Chicken broth4 xícaras
- Salt1 colher de chá
- Black pepper½ colher de chá
- Cannellini bean · canned drained rinsed1
- Sweet corn · frozen1 xícara
- Chicken · shredded2 xícaras
- Cream cheese4 oz
- Sour cream · for serving
- Queijo pepper jack · shredded, for serving
- Cilantro · chopped, for serving
- Avocado · for serving
- Lime · for serving
- Nachos · for serving
Modo de preparo
- 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.
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