White Chicken Chili

Here in the South it hasn't felt like Fall for two weeks now but I've been craving White Chicken Chili since I was pregnant! So I turned up the Air Conditioning, put a sweater on and got cooking! Hope you enjoy this yummy recipe as much as my family did: 

WHITE CHICKEN CHILI RECIPE

Cook Time: About 1 hour 10 minutes

INGREDIENTS:

  

*1 lb boneless skinless chicken tenderloins

*1 large yellow onion (diced)

*3 cloves garlic (minced)

*32 oz. chicken broth (I used low-sodium organic gluten-free)

*2~15oz cans of Northern beans (drained and rinsed)

*1~4oz can of diced mild green chiles

-AND- 

*1~ 4oz can of diced hot green chiles

*1~15oz can of white corn

*1 tsp salt

*1/2 tsp black pepper

*1 tsp cumin

*1 tsp dried oregano

*1/2 tsp dried parsley 

*1/2 tsp chili powder

*1/4 tsp cayenne pepper

*handful fresh cilantro (chopped)

*8 oz cream cheese (softened)

*1/4 cup milk (I used fat-free)

Note: If you want to turn up the spicy level, skip the mild chiles and use 2 cans of hot ones.

TOPPINGS:

fresh cilantro

shredded Mexican cheese (gluten-free)

sour cream

thinly sliced avocado

tortilla strips (gluten-free)

INSTRUCTIONS:

-Put chicken, seasonings and chicken broth into large pot

-Bring to boil and then turn stove to low and cover

-Let chicken simmer for 15 minutes

-Add onion, garlic, chiles, cilantro and cook on low (covered) for 30 minutes or when chicken is cooked and diced onion is tender

-Remove chicken to a plate and shred (cover & set aside)

-Add corn, beans, cream cheese and milk

-Stir until cream cheese thoroughly melted

-Return chicken to pot and bring to a boil

-Cover and cook on high for 15 minutes

-Add desired toppings to individual bowls at time of serving

Recipe adapted from: The Chunky Chef