A hearty white chicken chili in 30-minutes?! YES! Normally a chili takes hours to let the flavors develop, but since the Kettle & Fire 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.
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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, rest of the cannellini beans, 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.