White Chicken Chili
Ingredients
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1 1/4 cups low-sodium chicken broth
4-ounce can diced green chiles
1 1/2 cups cooked rotisserie chicken, chopped
15 ounces cannellini beans, rinsed and drained
2 ounces light cream cheese, cubed
2 teaspoons lime juice
1/2 cup shredded Monterey Jack cheese, for serving
1 diced scallion, for serving
2 tablespoons chopped cilantro, for serving
1/2 ripe avocado, sliced, for serving
Crushed tortilla chips, for serving (optional)
Instructions
Heat the olive oil in a medium heavy-bottomed pot over medium-high heat. Sauté the diced onion until softened, about 3 minutes. Add the minced garlic and cook for about 20 seconds until fragrant.
Stir in the salt, cumin, oregano, black pepper, and crushed red pepper flakes. Cook the spices for about 1 minute.
Pour in the chicken broth and diced green chiles, then bring to a gentle simmer. Let it cook uncovered for about 10 minutes.
Add the chopped chicken, cannellini beans, cream cheese, and lime juice. Stir and simmer until the cream cheese melts and everything is warmed through.
Serve the chili in bowls and top with shredded Monterey Jack cheese, diced scallion, chopped cilantro, avocado slices, and crushed tortilla chips, if desired. Enjoy!