Join Bear in the kitchen today as we cook up a steamy pot of Spicy White Chicken Chili! We're adding a special twist with Thai chilies for that extra kick, alongside the soothing creaminess of Neufchatel cheese and the fresh sweetness of corn straight off the cob. This hearty chili is perfect for warming up your family dinners or spicing up your meal prep for the week. Follow along as we blend traditional flavors with a spicy punch in this easy-to-follow recipe.
Ingredients:
1 small yellow onion, diced
1 tbsp olive oil
6-8 cloves garlic, finely minced
1 (7 oz) can diced green chilies
2-3 Thai chilies, finely chopped
2 Cups chicken broth
4-6 cups water (depending on desired thickness)
1/2 tbsp cumin
1 tsp paprika
1 tsp dried oregano
1 tsp ground coriander
1 tsp cayenne pepper
Salt and freshly ground black pepper, to taste
1 (8 oz) package Neufchatel cheese, cut into small cubes
3 ears of fresh corn, kernels removed
2 (15 oz) cans cannellini beans, drained and rinsed
2 1/2 cups shredded cooked rotisserie chicken
1 tbsp fresh lime juice
Optional for serving: Tortilla chips, Monterey Jack cheese, sliced avocado, chopped fresh cilantro
Instructions:
Prepare Vegetables and Chilies:
Dice the onion and mince the garlic.
Finely chop both green and Thai chilies.
Remove the kernels from the corn cobs.
Start the Chili:
Heat olive oil in a large pot over medium-high heat.
Add onions and garlic; sauté until aromatic and slightly browned.
Add Liquids and Spices:
Pour in the chicken broth and water (adjust the amount based on how thick you want your chili). Add the diced green chilies, Thai chilies, cumin, paprika, oregano, coriander, cayenne, salt, and black pepper
.
Simmer:
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
Add Remaining Ingredients:
Add Neufchatel cheese, corn kernels, and cannellini beans to the pot.
For a creamier texture, puree 1 cup of the beans with 1/4 cup of the broth and add it back into the chili.
Final Touches:
Stir in the shredded chicken and lime juice.
Simmer for a few more minutes until everything is heated through and the cheese is melted.
Serve:
Serve hot, garnished with chopped cilantro, sliced avocado, shredded Monterey Jack cheese, and tortilla chips if desired.
Thank you for joining me in making this spicy and creamy delight! If you loved this recipe, hit the like button, subscribe, and turn on notifications for Bear's Kitchen. We’ve got new delicious dishes coming out every Friday. Stay tuned for more tasty adventures!
9 май 2024
