White Bean Chicken Chili Bowl (Print Version)
# Ingredients:
→ Core Items
01 -
Chopped small yellow onion
02 -
1 tablespoon olive oil
03 -
2 garlic cloves, chopped finely
04 -
2 cans (14.5 oz each) reduced-sodium chicken broth
05 -
1 can (7 oz) green chilies, diced
→ Spice Mix
06 -
1½ teaspoons cumin powder
07 -
½ teaspoon paprika powder
08 -
½ teaspoon dried oregano leaves
09 -
½ teaspoon ground coriander seed
10 -
¼ teaspoon cayenne for heat
11 -
Black pepper and salt as needed
→ Key Components
12 -
8 oz pack of Neufchatel cheese, cut into cubes
13 -
1¼ cups corn (frozen works fine)
14 -
2 cans (15 oz each) white cannellini beans
15 -
2½ cups pulled rotisserie chicken
16 -
1 tablespoon fresh lime juice
17 -
2 tablespoons chopped cilantro plus extra for topping
→ Garnish Ideas
18 -
Crunchy tortilla chips
19 -
Shredded Monterrey jack
20 -
Avocado slices
# Instructions:
01 -
Warm the olive oil in a big pot over medium-high. Cook the onion for 4 minutes until soft, then toss in garlic and cook for another 30 seconds until fragrant.
02 -
Pour in the broth, mix in green chilies and all your spices. Let it come to a boil, then lower heat to medium-low and let it bubble gently for 15 minutes.
03 -
Rinse the beans in a strainer. Take 1 cup of beans and blend them with ¼ cup of the soup liquid until smooth. Keep the rest of the whole beans ready.
04 -
Drop in the Neufchatel cheese, add corn and both the whole and blended beans. Let everything simmer 5-10 minutes until it's nicely mixed.
05 -
Mix in your chicken, squeeze in lime juice, and sprinkle cilantro. Dish it up with any toppings you like.
# Notes:
01 -
You can skip blending the beans if you don't have a blender
02 -
Store-bought rotisserie chicken adds the best taste
03 -
Yields roughly 8 cups total