This rich, yet healthy, white chicken chili recipe comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don’t have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang.
Contents
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Ingredients
- 2 (15 ounce) cans no-salt-added great northern beans, rinsed, divided
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 ½ cups chopped yellow onion (1 medium)
- ¾ cup chopped celery (2 medium stalks)
- 5 cloves garlic, chopped (2 tablespoons)
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- 3 cups unsalted chicken stock
- 1 (4 ounce) can chopped green chiles
- 4 ounces reduced-fat cream cheese
- ½ cup loosely packed fresh cilantro leaves
Instruction
- Mash 1 cup beans in a small bowl with a whisk or potato masher.
- Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.
- Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.
