White Chicken Chili

Today, I'm thrilled to introduce you to the epitome of comfort food: the best white chicken chili recipe. This dish is not only a delight for the taste buds but also a savior for busy days, thanks to its quick and easy preparation. Packed with flavor and wholesome ingredients, this white chicken chili is bound to become a staple in your recipe collection. Join me as we embark on a journey of culinary delight, exploring the simplicity and deliciousness of this hearty meal.

Ingredients:

• 3 Large chicken breasts

• 1 Large onion or 2 average size onions, chopped

• 6-8 Cloves of garlic, minced

• 2 Bell peppers ( any color is fine), chopped

• 1 Jalapeños, seeded, minced

• 3-4 Stalks of celery, chopped

• 6 Cups of chicken broth

• 30 ounces canned cannellini beans, drained

• 2 Cups of corn, fresh, frozen or canned

• 8 Ounces canned of green chilis

• 8 ounces cream cheese, cubed

• 1/2 Cup cream

• Juice of 1 lemon

• Juice of two limes

• Fresh Parsley, chopped

• Fresh Cilantro, chopped

• Cooking oil

Seasoning

• Garlic powder

• Onion powder

• Paprika

• Dried Oregano

• Cumin

• Cayenne

• Salt and pepper

Topping Suggestions:

• Cheese- I love pepper jack and mozzarella, but whatever is your favorite

• Chopped avocados

• Sour cream

• Chopped fresh herb ( parsley and cilantro)

• Chopped spring onions

Directions:

• Chop your chicken breasts into bite size pieces,

• Season them well with salt and pepper to taste, 1 tablespoon of oregano, I tablespoon of garlic powder, 1 tablespoon onion powder, and one tablespoon of paprika.

• Set a large pot on the stovetop over medium heat with enough oil in it to coat the bottom.

• Once the oil is heated add chicken, spreading evenly across the bottom of the pot.

• Let chicken sear for two minutes without stirring.

• Stir chicken and continue to cook until no pink is showing.

• Add onions, garlic, peppers, jalapeño, and celery.

• Sauté until veggies have softened, about 5 minutes, stirring occasionally.

• Add in 5 3/4 cups of the broth, reserving the remaining 1/4 cup.

• Add in 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons oregano, 1/2 teaspoon cumin, 1/4 teaspoon cayenne, and salt and pepper to taste.

• Add in a handful of chopped fresh cilantro and parsley.

• Add in green chilis.

• Bring soup to boil, reduce heat and allow to simmer for 20 minutes.

• Combine remaining broth and one cup of the beans in a blender and blend until smooth.

• Add puree to the soup

• Add remaining beans, citrus juices, corn, cream cheese, and cream

• Bring soup back to a boil and simmer until cream cheese has melted, stirring occasionally.

• Taste for seasoning and add salt and pepper as needed.

• Serve and top with you favorite toppings.

• Enjoy!