A hearty white chicken chili in 30-minutes?! YES! Normally a chili takes hours to let the flavors develop, but since the @kettleandfire chicken broth is already full of flavor, you can have it on the table in no time! And nobody will know how little time it actually took.
Use this link to buy Kettle & Fire Broth: https://glnk.io/n81p/dishingoutclean
1 Tbsp avocado oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 (32 oz) box organic chicken broth (I use @kettleandfire)
2 (4 oz) cans diced green chiles
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp fresh cracked black pepper
1 (8 oz) container dairy-free cream cheese (I use @kitehillfoods), softened and cut into small cubes
1 1/4 cup frozen or fresh organic corn
2 (15 oz) cans organic cannellini beans, drained and rinsed
3 cups rotisserie chicken, shredded
1 Tbsp fresh lime juice
2 Tbsp fresh cilantro, chopped
Toppings: lime wedges, cilantro, tortilla chips (I use @sietefoods sea salt), fresh sliced jalapeños, dairy-free Greek yogurt (I use @kitehillfoods), sliced avocado, shredded monterrey jack cheese off the block
HOW TO MAKE:
-Heat avocado oil over medium-high heat.
-Add onion, and sauté for 5 mins.
-Add garlic, and sauté for 30 more seconds.
-Add chicken broth, green chiles, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper.
-Bring to a boil then reduce heat to medium-low. Simmer for 15 mins.
-Put one cup of cannellini beans in a food processor or blender. Add in 1/4 cup broth from soup, and purée until almost smooth.
-Add in dairy-free cream cheese, corn, and puréed mixture. Stir to mix thoroughly. You may need to whisk for a few minutes to help cream cheese melt and blend.
-Stir in chicken, lime juice, and cilantro. Simmer for 5 mins.
-Add toppings of choice, and serve immediately.