Creamy White Chili

Tasty quick-cooking chicken thighs, canned beans, and cream cheese comes together quickly and deliciously!
Serves 6

Ingredients:
2 (15 ounce) cans no-salt great northern beans, rinsed, divided
1 tablespoon canola oil
1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
1 medium chopped yellow onion
2 stalks of chopped celery
5 cloves garlic, chopped
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

Directions:
Step 1: Mash 1 cup beans in a small bowl with a whisk or potato masher.
Step 2: 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.
Step 3: 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.

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