White Bean Chicken Chili
- 1 yellow onion, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 5 cups chicken broth
- 1 cup Salsa Verde or you can use diced green chilies
- 1 1/2 tsp cumin
- ½ tsp paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ½ tsp salt
- ½ tsp pepper
- 1 (8oz) package cream cheese, cubed
- 1 ½ cups fresh or frozen corn niblets
- 2 (15 oz) cans white kidney beans
- 2 1/2 cups shredded cooked rotisserie chicken
- 1 Tbsp lime juice
- 1 cup Monterey Jack cheese, shredded
- Sliced avocado
- Tortilla chips
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!