White Chicken Chili w/ Rotisserie Chx

Adapted recipe from cooking classy
Season to preferred flavor- Cut amount for each spice a bit (1/2) when used Kinders Chile Verde along w/
Use real garlic (not dry or fridge pre minced)
Best flavor on day 2 (taste will slightly change, don’t over season day 1)
Perfect meal to use Rotisserie Chicken
Control thickness of soup from amount of broth, blend/purée beans/broth mixture
CHX & CORN Go in LAST - don’t purée mixture after chx added in
Freezes Well
Best served with shredded cheese, sour cream and cornbread

https://www.cookingclassy.com/white-chicken-chili/

Chelsey Stryker @CheKay26

https://www.cookingclassy.com/white-chicken-chili/

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Ingredients

2 hr- 1 hr prep/active cook, min 1 hr simmer

8 servings

2 TbspOlive Oil
2Medium Sweet Yellow Onion, Chopped
3-5 ClovesGarlic, Minced
3 (14.5 oz)Cans (or 1 box) Chicken Broth
1 (7 oz)can Green Chilies
Dry Spices
2 tspCumin
1/2 tspPaprika
1/2 tspDried Oregano
1/2 tspGround Coriander
1/4 tspcayenne pepper
2 tbspKinders Green Chile Verde Dry Seasoning (add more as soup cooks - flavor will get hotter once soup has simmered)
Salt/Pepper (Kinders The Blend), to taste
1 (8 oz)package cream cheese cut into small cubes
2 cupsSour Cream
3 cansCannellini Beans
1 1/4 cupfrozen or fresh corn (optional)
3-4 cupsShredded Chicken (typically 1 Rotisserie chicken)
Juice from 1 lime
Toppings
Chopped Fresh Cilantro
Fresh Limes, quartered
Shredded Cheese
Sour Cream
Corn Bread

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Steps

2 hr- 1 hr prep/active cook, min 1 hr simmer

1

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
*Use large stock pot to give yourself enough room when other ingredients added
2

Add chicken broth, green chilies, dry spices (2 tsp cumin, 1/2 tsp paprika, 1/2 tsp oregano, 1/2 tsp coriander, 1/4 tsp cayenne pepper, 2 tbsp Kinders Chile Verde Seasoning and season with Kinders The Blend to taste.
Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
*Remember always easier to add more seasonings after taste through cooking steps
3

Drain and rinse all 3 cans beans in a fine mesh strainer or colander.
Measure 2-3 cups out and transfer to a food processer or bowl (Will increase thickness if you do more, decrease if less)
Add in 1/2 - 1 cup broth from soup, puree until nearly smooth (will be hot, be careful)**.
4

Add cream cheese (make sure diced in small pieces) along with corn, whole beans and pureed beans.
Simmer 15-20 minutes
5

Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.