White Chicken Chili Recipe


Meet Express Catering Chef, Glenn Hooper. Glenn brings a wide range of culinary experiences to the MOSAIC kitchen, including classic French cuisine and fine dining. When Glenn isn’t in the kitchen, he enjoys finding a good culinary challenge and cooking with ingredients he knows the least about. 

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“Chili is my favorite meal during the cold Winter months. You can make this rendition on the classic chili recipe have the perfect amount of heat to spice things up.”  


White Chicken Chili

Prep Time: 20 minutes

Cook Time: 36 minutes

Yield: 6 Servings

Ingredients:

  • 1 lb boneless skinless chicken thighs, diced into 1/2-inch pieces
  • 1 small yellow onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic, finely minced
  • 2 (14.5 oz) cans chicken broth
  • 1 (4 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 3/4 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1 (8 oz) package Neufchatel cheese, cut into 12 slices ( light cream cheese)
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 Tbsp fresh lime juice
  • fresh chopped cilantro

Directions:

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and sauté 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.

 

Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice, serve with Monterrey Jack cheese, chopped cilantro and enjoy!

 

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Many thanks to:

Photography- Hayes & Fisk Photography