Creamy White Chicken Chili
Warm up with a big bowl of white chicken chili. This recipe is easy to make and so delicious. This creamy chili is loaded with juicy tender chicken, beans and vegetables. Perfect any night of the week, you’ll have this recipe on repeat in no time.
Boil the chicken breasts in a pot of water until they reach an internal temperature of 165 degrees Fahrenheit.
Drain the water and allow the chicken to cool before shredding. Set shredded chicken aside.
In a large soup pot, add olive oil, diced onion and garlic. Once it’s translucent and the diced green peppers, minced jalapeno and spices. This includes, salt, cumin, oregano, chili powder and paprika. Sauté for 3-5 minutes.
Next, add the bone broth. Stir well.
In a food processor, add 1 cup of cannellini beans. Buzz until smooth and creamy.
Add the pureed beans and remaining whole beans to the soup. Stir well.
Next, add the cubed cream cheese. Once the cheese is melted, add the shredded chicken and lime juice. Stir well.
Once the soup is well combined, you’ll add the heavy cream and simmer for a few more minutes.
Top with shredded cheese, cilantro, sliced avocado, sour cream and tortilla chips.
Serving: 1serving, Calories: 420kcal, Carbohydrates: 30g, Protein: 35g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 1352mg, Potassium: 687mg, Fiber: 8g, Sugar: 4g, Vitamin A: 777IU, Vitamin C: 44mg, Calcium: 154mg, Iron: 5mg