White Bean Chicken Chili

White Bean Chicken Chili



Heat olive oil in large pot over medium heat. Add garlic and onion and sauté for 4 minutes.

Add chicken broth, Salsa Verde, cumin, paprika, oregano, and salt and pepper. Bring to a boil and then reduce heat to medium low and simmer for 15 minutes.

Drain and rinse beans in strainer. Remove 1 cup of beans and set other beans aside. Transfer 1 cup beans to blender (food processor), add ½ cup of broth from soup, and puree until smooth.

Add cubed cream cheese to soup, along with corn, whole beans and pureed beans. Stir well and simmer for 10 minutes.

Add shredded rotisserie chicken to soup, along with lime juice. Sitr.

Top individual servings with Monterey Jack cheese and avocado slices if desired. Serve tortilla chips on the side. Enjoy!

back to recipes