White Chicken Chili

I've had this recipe on my Pinterest board for way too long, and now that I've tried it, I'm mad I didn't try it sooner!  Kelsey came over to watch the game on Sunday, and I knew I had wanted to make something easy to eat at anytime during they game, and something warm since it's gotten so cold outside.  I decided it was finally time to make Cooking Classy's White Chicken Chili, and now I want to eat it every day of the week.  The flavors are so delicious paired together, and dinner was ready in about half an hour {though I let it simmer longer which I think made it even better}.  Do yourself a favor and make this ASAP - don't wait like I did.  You need this dinner in your life :)

White Chicken Chili

Ingredients
1 lb boneless skinless chicken breasts, diced into cubes
1 small yellow onion, diced
1 tblsp olive oil
2 cloves garlic, minced
2 {14.5oz} cans chicken broth
1 {4 oz} can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
Salt & Pepper
1 {8 oz} package Neufchatel cheese {light cream cheese}
1 1/4 cup corn {frozen or fresh}
2 {15 oz} cans cannellini beans, drained and rinsed
1 Tblsp fresh lime juice
Shredded Monterrey Jack Cheese, Tortilla chips, chopped fresh cilantro, lime wedges, etc for serving

Instructions
1. Heat olive oil in large dutch oven over medium high heat.  Once hot, add chicken and diced onion and saute until chicken is no longer pink, about 10 minutes.  
2. Add garlic and saute about 1 minute more.  Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne, and season with salt and pepper.
3. Bring mixture to a boil, the reduce and simmer 15 minutes.
4. Add Neufchatel cheese and stir until nearly melted.  Stir in corn and one can of beans.
5. In food processor, puree remaining can of beans along with 1/4 cup broth from the soup, then add to soup {this thickens the soup and makes it more creamy - not necessary but worth it!}.
6. Simmer 15 more minutes.
7. Mix in fresh lime juice and serve with garnishes.

Serves 5-6

adapted from cooking classy

xoxo,
stephanie marie