White Chicken Chili

Yields8 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
AuthorStokes Admin
DifficultyIntermediate
 1 ½ lbs chicken
 1 tbsp olive oil
 1 oniondiced
 2 cloves garlicminced
 17 oz cans cannellini beans
 1 ¼ cups frozen corn
 2 cups chicken broth
 1 can Stokes Green Chile Sauce with Chicken
 6 oz cream cheesecut into cubes
 1 tbsp dried oregano
 12 limesto taste
 ½ tsp cumin
 ¼ tsp cayenne
 salt and pepperto taste
 optional toppingscilantro, avocado, jalapenos
1

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.

2

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.

3

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.

4

Top soup with any additional topping you may like. We included cilantro, diced avocado, and fresh sliced jalapeno.

Ingredients

 1 ½ lbs chicken
 1 tbsp olive oil
 1 oniondiced
 2 cloves garlicminced
 17 oz cans cannellini beans
 1 ¼ cups frozen corn
 2 cups chicken broth
 1 can Stokes Green Chile Sauce with Chicken
 6 oz cream cheesecut into cubes
 1 tbsp dried oregano
 12 limesto taste
 ½ tsp cumin
 ¼ tsp cayenne
 salt and pepperto taste
 optional toppingscilantro, avocado, jalapenos

Directions

1

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.

2

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.

3

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.

4

Top soup with any additional topping you may like. We included cilantro, diced avocado, and fresh sliced jalapeno.

White Chicken Chili

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