White Chicken Chili

What goes good with an day of football?  Chili!  We decided to mix it up and try a creamy White Chicken Chili tonight.  Do you like it hot?  Or you a wimp like me?  You can control the spiciness with the hotness of the green chilies and amount of cayenne pepper you use.  Serve with chips and enjoy!

White Chicken Chili

White Chicken Chili

1 pound chicken breasts

1 small yellow onion

1 tbsp olive oil

1 tsp minced garlic

4 cups chicken broth

1 4 oz. can diced green chilies

1 1/2 tsp cumin

3/4 tsp paprika

1/2 tsp oregano

1/2 tsp coriander

1/4 tsp cayenne pepper

1 8 oz package neufchatel cheese

1 can yellow corn

2 cans cannellini beans

1 tbsp lime juice

fresh chopped cilantro

shredded monterey jack cheese

tortilla chips

Slice chicken into 1/2 inch cubes. Add oil to a large pot and set to medium high heat. Once the oil is hot add chicken. While the chicken is cooking, finely chop the onion and add the onion and garlic the the pot with the chicken. Once the chicken is fully cooked and the onion is soft, add the chicken broth, chilies, cumin, paprika, oregano, coriander, and cayenne pepper, then bring to a simmer. Drain and rinse the cannellini beans. Take 3/4 of one can and puree it with 1/4 cup of the broth from the pot. Cut the neufchatel cheese into small chunks and add it and the pureed beans to the pot. Simmer and stir until all of the cheese if melted and well mixed. Drain the corn and add it and the remaining beans to the pot. Add the lime juice and cook over medium low heat for at least 15 more minutes until everything is heated through. Serve topped with chopped cilantro and monterey jack cheese and a side of tortilla chips.