White Bean Chicken Chili Bowl (Print Version)
# Ingredients:
→ Core Items
01 -
1 small yellow onion, chopped
02 -
1 tablespoon olive oil
03 -
2 garlic cloves, finely chopped
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 pepper
11 -
Black pepper and salt, to taste
→ Key Components
12 -
8 oz Neufchatel cheese, cut into cubes
13 -
1¼ cups corn (frozen or fresh)
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 large pot over medium-high heat. Cook the onion for 4 minutes until softened, then add garlic and cook for another 30 seconds until fragrant.
02 -
Pour in the chicken broth, stir in diced green chilies, and add all spices. Bring the mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes.
03 -
Rinse the cannellini beans in a strainer. Blend 1 cup of beans with ¼ cup of the soup liquid until smooth. Set aside the remaining whole beans.
04 -
Stir in Neufchatel cheese, add corn, and incorporate both the whole and blended beans. Simmer for 5-10 minutes until evenly mixed.
05 -
Add the pulled chicken, lime juice, and chopped cilantro. Serve warm with tortilla chips, shredded Monterrey jack, and avocado slices as desired.
# Notes:
01 -
You can skip blending the beans if a blender is unavailable.
02 -
Store-bought rotisserie chicken delivers excellent flavor and saves prep time.