1 onion , diced
1 tbsp olive oil
2 cloves garlic , finely minced (or 2 Tablespoons minced from jar)
2 (14.5 oz) cans low-sodium chicken broth (or 1 carton)
1/2 green pepper
1/2 cup diced celery
1 tsp cumin
1 tsp paprika
1/2 tsp dried oregano
1/4 tsp cayenne pepper (add more for heat/jalapeno could be added for heat)
salt and freshly ground black pepper , to taste
1 (8 oz) pkg cream cheese, cut into small cubes (leave out for a lighter version)
1 cup frozen or fresh corn (2 ears corn cut from cob)
3 (15 oz) cans cannellini beans (one can pureed in blender)
28 oz canned tomatillo, drained and chopped in blender (1 1/2 C Salsa Verde can substitute)
2 1/2 cups shredded cooked rotisserie or left-over chicken or turkey
1 Tbsp lime juice (or half lime thrown in)
1/2 cup chopped fresh cilantro added after chili has cooked, plus more for serving
Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)
Instructions
Throw all but cilantro in a crock pot.....or
Heat olive oil in a large pot over medium-high heat. Add onion and celery, sauté 4 minutes minutes. Add garlic and sauté 30 seconds longer.
Add chicken broth, green pepper or jalapeño, cumin, paprika, oregano, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
Add 2 cans of beans, no need to drain. Add 1 can of beans to a food processor along with it's juice and puree until nearly smooth, add to chili.
Add cream cheese to soup along with corn and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken/turkey, fresh lime juice (or lime) and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.
Based on https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe
