A hearty, gluten-free white chicken chili in 30-minutes?! YES PLEASE! 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...your secret is safe with me!
When I make this chili, I make it dairy-free. So I use dairy-free cream cheese in the recipe, and Greek yogurt for topping. You don't miss the dairy at all, I promise!
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INGREDIENTS
1 Tbsp avocado oil or extra virgin olive oil
1 cup yellow onion, chopped
1 Tbsp fresh garlic, minced
2 (4 oz) cans diced green chiles
1 1/2 tsp cumin
1/2 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/2 tsp salt, more to taste
1/2 tsp fresh cracked black pepper, more to taste
1/4 tsp cayenne pepper
1 (32 oz) box chicken broth
1 (8 oz) container cream cheese, 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, fresh sliced jalapeños, sour cream, sliced avocado, shredded Monterrey jack cheese off the block
HOW TO MAKE:
-Heat avocado oil over medium heat.
-Add onion, and sauté for 5 mins.
-Add garlic, and sauté for 30 seconds.
-Add green chiles, cumin, paprika, oregano, coriander, salt, pepper, and cayenne pepper.
-Sauté for 30 seconds, then add in chicken broth.
-Bring to a boil then reduce heat to medium-low. Simmer for 15 minutes, uncovered.
-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 on medium-low for 5 mins.
-Add toppings of choice, and serve immediately.
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