Lizzy's Sweet Kitchen

The best white chicken chili? Okay Liz, that’s a big claim. I know the claim I’m making, and I’m sticking with it. I just made this during our year abroad with limited kitchen space, no proper knives, and not even all the ingredients from the original recipe. My husband and I looked at each other, said “wow,” and then ate in silence, just enjoying the chili. Coming from someone who doesn’t really like chicken (I’m currently very much out of my chicken phase) and never liked white chili before, I now want to make this every year. It’s fun, cozy, and so easy to adapt in different ways.

Ingredients

• 1.5-2 small yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 42 oz low-sodium chicken broth
• 1 (7 oz) jar of paprika peppers (This is what makes it amazing!)
• 2 tsp cumin
• 1 tsp paprika
• 3/4 tsp dried oregano
• 3/4 tsp cayenne pepper
• salt and freshly ground black pepper , to taste
• 1 (8 oz) package cream cheese
• 1 1/2 cup frozen corn
• 2 (15 oz) cans cannellini beans or any white bean
• 3 cups shredded cooked chicken
• 1 Tbsp fresh lime juice
• Chopped fresh cilantro, for serving (optional)

Directions

1. Preheat the oven to 350°F. Sprinkle the chicken breasts with salt, pepper, and a little oil. Bake for 20–25 minutes, until cooked through. Once cooled enough to handle, shred the chicken by hand or with two forks.
2. Heat olive oil in a large pot over medium-high heat. Add the onion and sauté for about 4 minutes. Add the garlic and cook for 30 seconds more, until fragrant.
3. Stir in the chicken broth, paprika peppers, cumin, paprika, oregano, cayenne pepper, and a little salt and pepper to taste. Bring the mixture just to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
4. Drain the beans in a fine-mesh strainer or colander and rinse well with water. Measure out 1 cup of beans and set the rest aside. Place the 1 cup of beans in a bowl or cup and mash with a little broth until thick and mostly smooth.
5. Add the cream cheese, corn, whole beans, and pureed beans to the soup. Stir well and simmer for another 5–10 minutes.
6. Stir in the shredded chicken and fresh lime juice. Serve hot, topped with Monterey Jack cheese, fresh cilantro, and crackers if desired.