White Chicken Chili

• 30 min total
• 15 min hands-on
• Serves 4
• 540 kcal
• 46 g protein

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Ingredients

• 3 cups cooked chicken (rotisserie), shredded
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 can diced green chiles (4 oz)
• 2 tsp ground cumin
• 2 cans cannellini beans (15 oz), drained and rinsed
• 3 cups chicken broth
• 4 oz cream cheese, cubed
• 1 lime
• ½ bunch cilantro, chopped
• salt
• black pepper

Method

1. Heat the oil in a large pot over medium heat. Cook the onion with a pinch of salt, stirring now and then, until soft, about 5 minutes. Add the garlic, the green chiles with their liquid, and the cumin and stir for 1 minute until fragrant.
2. Add the beans, broth and ½ tsp salt. Bring to a boil, then lower the heat and simmer 10 minutes. Mash about a third of the beans against the side of the pot with a potato masher or the back of a spoon. This thickens the chili.
3. Add the cream cheese and stir until it melts into the broth, 2–3 minutes. Stir in the chicken and simmer 5 minutes, until hot all the way through.
4. Take the pot off the heat. Stir in the juice of the lime and most of the cilantro, then taste and add salt and pepper. Serve topped with the rest of the cilantro.

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