Temp-tations Recipe: Creamy white bean chicken chili

Soups

  • Total Time: 1 hr 20 mins
  • Prep Time: 20 mins
  • Cook Time: 1 hr
  • Yield: 6-8 servings

Equipment

Ingredients

  • 1 rotisserie chicken, meat pulled from the bones and shredded.
  • 1-2 Tbsp oil
  • 1 large yellow onion, diced.
  • 3 cups chicken stock or broth.
  • 5 tsp cumin
  • ¼ cup chopped cilantro, divided.
  • 1 tsp adobo seasoning
  • 2 15oz. cans great northern beans, rinsed and drained.
  • 1 4oz can diced green chiles.
  • 1 15oz can of corn, drained.
  • ½ block of cream cheese, softened and cubed.
  • ¼ cup half and half.

Directions

  1. start by adding oil to the bottom of a Dutch oven over medium heat.
  2. Add the onions to the hot oil and sauté for about 4-5 minutes, or until they soften a bit.
  3. Add the spices and sauté for another minute.
  4. Add the chicken stock and beans. Using a potato masher, break up some of the beans in the pot.
  5. Add the shredded chicken, green chiles, cilantro and corn. Stir.
  6. turn the heat to medium high until pot comes to a boil.
  7. Reduce the heat and simmer uncovered for about 30 minutes, longer if you like thicker chili.
  8. Just before serving, add the cream cheese and half and half, stir well to combine.
  9. Serve with your favorite toppings, enjoy!

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