When I tried this recipe I was expecting more of a chili, but it is in fact more of a soup than a chili. An extremely delicious soup, and when I say delicious, I mean so good! The flavors are beyond expectation. The different spices tie together so well, I highly recommend using them all. I tweaked the directions, ingredients, and name slightly from the original recipe I used, and it came out perfectly.
I am a bit of a wimp when it comes to anything spicy, ok I’m a huge wimp, so if you like more of a kick add more green chilis than the recipe calls for. For reference I added 2 tbsp green chilis and it barely has any spice, which is just the way I like it. You may want to use the entire 7 oz. can of chilis.
Let’s get cooking!
Ingredients:
1 tbsp olive oil
1/2 yellow onion, chopped
2 tsp garlic, minced
2 – 14.5 oz cans of chicken broth
2 tbsp diced green chilis (feel free to use more, I do not like my food spicy)
1 1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and pepper, to taste
1 – 8oz package of block cream cheese, cubed
1 1/4 cup frozen corn
2 – 15oz cans cannelli beans
2 – 3 cups shredded cooked chicken
1 tbsp lime juice
shredded cheese for topping
Over medium heat in a large sauce pan cook the onion in the olive oil until soft. Add the garlic and continue cooking for an additional minute. Garlic burns quickly so make sure to watch it.
Add the chicken broth, chilis, cumin, paprika, oregano, coriander, cayenne pepper, salt, and pepper. Stir well.
Bring to boil, then continue simmering for 10-15 minutes.
While broth is simmering, rinse the cannellini beans. Add 1 1/4 cups of the beans, along with 1/4 cup of the broth to a food processor. Pulse until smooth.
Whisk the cubed cream cheese into the broth mixture. This will take a few minutes until the cheese melts into the broth.
Once it is mostly melted, add the corn, beans, and pureed bean mixture. Bring to boil again, and simmer for an additional 10 minutes.
Add the chicken and lime juice and continue simmering for a few minutes.
Top with a little shredded cheese if desired, but who wouldn’t desire a little extra cheese.
Enjoy!
Chicken and White Bean Chili Soup
Ingredients
- 1 tbsp olive oil
- 1/2 cup yellow onion, chopped
- 2 tsps garlic, minced
- 2 14.5 oz cans low sodium chicken broth
- 2 tbsp diced green chilis
- 1 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
- 8 oz 1/3 fat block cream cheese, cubed
- 1 1/4 cup frozen corn
- 2 15oz cans cannellini beans
- 2-3 cups cooked chicken, shredded
- 1 tbsp lime juice
Instructions
- In a large sauce pan over medium heat cook the onion in the olive oil until soft. Add the garlic and continue cooking for an additional minute. Garlic burns quickly so make sure to watch it.
- Add the chicken broth, chilis, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper. Stir well.
- Bring to boil, then continue simmering for 10-15 minutes.
- While broth is simmering, rinse the cannellini beans. Add 1 1/4 cups of the beans, along with 1/4 cup of the broth to a food processor. Pulse until smooth.
- Whisk the cubed cream cheese into the broth mixture. This will take a few minutes until the cheese melts into the broth.
- Once it is mostly melted, add the corn, beans, and pureed bean mixture. Bring to boil again, and simmer for an additional 10 minutes.
- Add the chicken and lime juice and continue simmering for a few minutes.
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