White Chicken Chili
AuthorStokes AdminCook chicken by either boiling in a pot of water or roasting, until chicken has reached 165 degrees. Shred chicken with two forks and set aside.
In a large stock pot heat olive oil, onions, and garlic and stir until fragrant. Add in cumin, cayenne, and dried oregano. Stir and cook for about 1-2 minute to toast spices. Add in cannellini beans, frozen corn, broth, Stokes Green Chile Sauce with Chicken, and chicken broth. Cook until soup is heated throughout. Season with salt and pepper.
Add in shredded chicken and cubed cream cheese. Stir until cream cheese is completely mixed in and soup is a pale color. Add in juice of one lime. Taste to see if soup needs any more lime juice or salt and pepper. Adjust as needed.
Top soup with any additional topping you may like. We included cilantro, diced avocado, and fresh sliced jalapeno.
Ingredients
Directions
Cook chicken by either boiling in a pot of water or roasting, until chicken has reached 165 degrees. Shred chicken with two forks and set aside.
In a large stock pot heat olive oil, onions, and garlic and stir until fragrant. Add in cumin, cayenne, and dried oregano. Stir and cook for about 1-2 minute to toast spices. Add in cannellini beans, frozen corn, broth, Stokes Green Chile Sauce with Chicken, and chicken broth. Cook until soup is heated throughout. Season with salt and pepper.
Add in shredded chicken and cubed cream cheese. Stir until cream cheese is completely mixed in and soup is a pale color. Add in juice of one lime. Taste to see if soup needs any more lime juice or salt and pepper. Adjust as needed.
Top soup with any additional topping you may like. We included cilantro, diced avocado, and fresh sliced jalapeno.