Have you ever had white bean chili? Well this version gets a Southern makeover with shredded rotisserie chicken, canned green chilies, and cream cheese. It comes together in just 25 minutes on the stovetop and is perfect for the ultimate cool-weather weeknight meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 5
Ingredients:
1 tbsp olive oil
1 small yellow onion, chopped
2 cans (15 oz each) Great Northern beans or navy beans, drained and rinsed
1 can (4.5 oz) diced green chilies
2 cups chicken broth
2 cups shredded rotisserie chicken
1 tsp ground cumin
1/2 tsp garlic powder
4 oz (half block) cream cheese, softened and cubed
1/2 cup shredded Pepper Jack cheese
*Optional toppings: Tortilla strips, jalapenos, chopped red onion, extra shredded cheese
You will also need:
Large pot
Potato masher or fork
Whisk
Instructions:
Heat olive oil in a pot over medium heat. Add chopped onion and sauté for 4 minutes until translucent.
Add 1 can of drained beans and 1/2 cup broth to pot. Lightly mash beans with a potato masher or fork to thicken soup base.
Add remaining beans, diced green chilies, remaining chicken broth, shredded chicken, cumin, and garlic powder. Bring to a simmer for 8 minutes.
Reduce heat to low. Whisk in softened cream cheese and shredded Pepper Jack cheese until completely melted and velvety smooth.
Serve garnished with pickled jalapenos or tortilla strips.
