White Chicken Chili Night

I had a friend once make some pretty scrumptious chicken chili in her crock pot while I was student teaching at her school. I never got the recipe, but always really wanted to make a white chili. Just the other day I decided it was the night! But, I didn’t have a crock pot. Total bummer, but I went to my good friend Pinterest and found one that looked pretty good. Of course it was completely different than my friends. However, it was pretty tasty!

So, without further ado, the recipe I found is right here! The recipe is from http://www.cookingclassy.com! I love their picture for their chili! I wish mine turned out half as pretty! The only thing I did differently was add in jalapenos instead of green chilies, omit the coriander (because I didn’t have any), and I didn’t have Monterrey Jack cheese. Instead of using a different cheese I made cheddar cheese crackers! I also found these in pinterest and the recipe can be found here. The recipe is from nobunplease.com! They are super easy to make and so delicious!

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White Chicken Chili

INGREDIENTS

1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
1 1/4 cup fresh corn (frozen works too)
2 (15 oz) cans cannellini beans, drained and rinsed
1 Tbsp fresh lime juice
chopped fresh cilantro, for serving
shredded Monterrey Jack cheese, for serving
tortilla chips, for serving (optional)

DIRECTIONS

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.

Thanks, Cooking Classy!

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Cheddar Cheese Cracker Recipe

INGREDIENTS

4 tablespoons of shredded cheddar cheese
I also used a little bit of ground black pepper for some zing

DIRECTIONS

Preheat oven to 375

On a cookie sheet lined with parchment paper, drop a tablespoon of shredded cheddar cheese into four separate piles. Make sure they have at least 2 inches space between them.

Bake in oven for roughly 10-15 minutes. You want to to look for a golden brown color around the edges.

Pull out of oven and let cool for 10-15 minutes.

Thank you, nobunplease.com!

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