White Chicken Chili
Ingredients
- 2 tablespoons olive oil
- 1 small onion , diced
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 1/4 cups low-sodium chicken broth
- 4 ounce can of diced green chiles
- 1 1/2 cups chopped cooked rotisserie chicken
- 15 ounces cannellini beans , rinsed and drained
- 2 ounces light cream cheese , cut into small cubes
- 2 teaspoons lime juice
- 1/2 cup freshly shredded Monterrey Jack cheese , for serving
- 1 diced scallion , for serving
- 2 tablespoons freshly chopped cilantro , for serving
- 1/2 ripe avocado , sliced, for serving
- crushed tortilla chips , for serving, optional
Instructions
In a medium heavy bottomed pot, warm the oil over medium-high heat. Add the onion and saute until it softens, about 3 minutes. Add in the garlic and cook until fragrant, about 20 seconds. Add in all the seasonings and cook, stirring, for 1 minute.
Pour in the broth and chiles. Bring to a gentle bubble and simmer, uncovered, for 10 minutes.
Stir in the chopped chicken, beans, cream cheese, and lime juice; simmer for a few more minutes to warm through and allow the cream cheese to melt.
Ladle into bowls and top each serving with a little Monterey Jack cheese, scallions, chopped cilantro, avocado, and crushed tortilla chips. Enjoy!