White Chicken Chili

Ingredients

• 2 (15.5-ounce) cans cannellini beans, (drained and rinsed)
• 3 ½ cups chicken broth
• 1 ½ tablespoons olive oil
• 1 small yellow onion, (diced)
• 4 cloves garlic, (minced)
• 2 teaspoons ground coriander
• 1 ½ teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• ½ teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• 1 (15-ounce) can yellow corn, (drained and rinsed)
• 2 (4-ounce) cans diced green chiles
• 8 ounces cream cheese, (diced into small cubes)
• 2 ½ cups cooked shredded chicken
• 2 tablespoons chopped cilantro, (plus more for serving)
• 1 tablespoon lime juice ((about ½ lime))

Steps

1. 1

   Blend 1 cup of the cannellini beans and ½ cup of the chicken broth until completely smooth. Set aside.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and saute for 3 minutes, stirring occasionally. Add the garlic and saute for 30 more seconds until fragrant.

3. 3

   Add the coriander, cumin, chili powder, salt, oregano, and black pepper, and cook for 1 minute, stirring occasionally.

4. 4

   Add the corn and diced green chiles and cook for 2 minutes, stirring occasionally.

5. 5

   Pour in the blended beans and the remaining 3 cups of chicken broth into the pot. Stir to combine, bring to a boil, reduce heat to low, and simmer uncovered for 10 minutes.

6. 6

   Add in the cream cheese and stir until completely melted and combined.

7. 7

   Stir in the remaining cannellini beans and shredded chicken. Cook for 2 more minutes to warm through.

8. 8

   Remove the pot from the heat and stir in the cilantro and lime juice. Serve in bowls with tortilla chips, shredded cheese, and diced avocado if desired.