This comforting white chili turns cooked chicken, pantry beans and mild green chiles into a generous one-pot dinner. Mashing a portion of the beans gives the broth body without a heavy flour base. Keep the heat gentle, then let everyone choose their own toppings.
Prep: 15 minutes · Cook: 25 minutes · Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne, optional
- 2 cans (4 ounces each) mild diced green chiles
- 3 cans (15 ounces each) cannellini beans, drained and rinsed
- 3 cups low-sodium chicken broth
- 3 cups shredded cooked chicken
- 1 cup frozen corn
- 4 ounces cream cheese, softened and cubed
- 1 tablespoon lime juice, plus more to taste
- Salt and black pepper to taste
- Cilantro, avocado and tortilla chips, for serving
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