Creamy White Chicken Bowl (Print Version)
# Ingredients:
→ Main Components
01 -
1 small diced yellow onion
02 -
2 cloves finely chopped garlic
03 -
2 1/2 cups torn rotisserie chicken meat
04 -
2 (15 oz) cans white kidney beans
05 -
1 1/4 cup sweet corn (thawed or fresh)
→ Dairy & Liquids
06 -
2 (14.5 oz) cans reduced sodium chicken stock
07 -
1 tbsp extra virgin olive oil
08 -
1 (8 oz) pack light cream cheese (Neufchatel), cut into chunks
→ Herbs & Flavors
09 -
1 (7 oz) can chopped green chilies
10 -
1 1/2 tsp ground cumin
11 -
1/2 tsp sweet paprika
12 -
1/2 tsp dried Mexican oregano
13 -
1/2 tsp ground coriander seed
14 -
1/4 tsp ground red pepper
15 -
Salt and cracked black pepper as needed
16 -
1 tbsp squeezed lime juice
17 -
2 tbsp snipped fresh cilantro
→ Toppings
18 -
Crunchy corn tortilla pieces
19 -
Shredded Monterrey jack
20 -
Fresh avocado slices
21 -
Additional cilantro leaves
# Instructions:
01 -
Warm your olive oil in a deep pot over medium-high flame. Cook the onion about 4 minutes until soft, then toss in the garlic and stir for just 30 seconds until you can smell it.
02 -
Pour in chicken stock, add the green chilies and your spice mix (cumin, paprika, oregano, coriander, cayenne, plus salt and pepper). Let it bubble up, then lower heat and cook gently for 15 minutes.
03 -
Rinse your white beans in cold water. Put 1 cup beans in a blender with 1/4 cup hot liquid from the pot. Blend until smooth to thicken your soup. Keep the other beans whole.
04 -
Drop in the cream cheese chunks, corn, whole beans, and your bean puree. Let everything bubble slowly for 5-10 minutes until it's all mixed and thick.
05 -
Stir in your chicken pieces, fresh lime juice, and chopped cilantro. Ladle into bowls and top with shredded cheese, fresh cilantro, avocado chunks, and some tortilla pieces if you want.
# Notes:
01 -
This pot makes around 8 cups total
02 -
Don't worry if you can't blend the beans, your soup will just be a bit thinner
03 -
Store-bought rotisserie chicken gives better taste than plain boiled chicken