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A bowl of chicken and corn soup garnished with a dollop of sour cream and chopped parsley.

White Chicken Chili

INGREDIENTS:

1 small yellow onion, diced

  • 1 tbsp HABANERO OLIVE OIL

  • 2 cloves garlic, finely minced

  • 2 (14.5 oz) cans low-sodium chicken broth

  • 1 (7 oz) can diced green chilies

  • 1/2 tsp dried oregano

  • ¼ tsp SMOKED SWEET PAPRIKA

  • 1/4 tsp CORN STAR

  • ¼ tsp SALT

  • ¼ tsp WACKY PEPPER

  • 1 (8 oz) pkg cream cheese, cut into small cubes

  • 1 1/4 cup frozen or fresh corn

  • 2 (15 oz) cans cannellini beans

  • 2 1/2 cups shredded cooked rotisserie or left-over chicken

  • 1 tbsp fresh lime juice

  • 2 tbsp chopped fresh cilantro, plus more for serving

  • Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving

DIRECTIONS:

  1. Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer.

  2. Add chicken broth, green chilies, SWEET PAPRIKA, oregano, CORN STAR and season with SALT and COARSE BLACK PEPPER to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

  3. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth.

  4. Add chicken to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

  5. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.