White Chicken Chili with Thai Basil Recipe

🧂 Ingredients

• 1 tablespoon olive oil
• 1 small onion

  chopped
• 1 bell pepper

  chopped
• 1 medium jalapeno pepper

  minced (optional for heat)
• 2 cloves garlic

  minced
• 3 cups chicken broth
• 1 ½ teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red chili flakes
• salt and freshly ground pepper to taste
• 1 (8-oz) pkg light cream cheese

  (like Neufchatel cheese) cubed
• 1 cup corn

  fresh or frozen
• 2 15-ounce cans white beans

  like Great Northern Beans, drained and rinsed
• 2 ½ cups cooked chicken

  cubed
• juice of 1/2 lime
• 2 tablespoons Thai basil

  or fresh cilantro, roughly chopped
• Thai Basil

  roughly chopped
• salsa verde

  (see notes)
• Monterrey Jack Cheese
• tortilla chips
• avocado

Instructions

• 1 Heat a 4-quart pot over medium heat and add olive oil. Saute the onion, garlic,
  bell pepper, and jalapeno pepper (if using), until the onion is tender and
  translucent.
• 2 Add broth, cumin, paprika, oregano, red pepper flakes, and salt and pepper to
  taste. Bring to a boil, then reduce the heat and simmer for 15 minutes.
• 3 Stir in the beans and mash half of them with the back of a spoon. Then stir in
  Neufchatel cheese, corn, and remaining beans. Bring back to a simmer and cook
  for another 5-10 minutes.
• 4 Finally, stir in cooked chicken, fresh lime juice, and cilantro. If desired,
  serve with shredded cheese, additional cilantro, avocado, salsa, and tortilla
  chips.

Nutrition Info