Easy White Chicken Chili with Cream Cheese
I tried something out of my wheelhouse with this Easy White Chicken Chili with Cream Cheese. It was a HIT! Big Daddy loved it and didn’t want me to change a thing, which is huge. I did this in my Instant Pot but you can just do it on the stovetop.
3 cans of chicken, drained (you can boil and chop chicken breasts)
**Coriander (I didn’t have this)
**Cilantro (I did not have this, so I didn’t use it. I don’t like Cilantro anyway)
1 can green chiles
2 cans white beans, drained
In instant pot, I added just a bit of oil to keep it from sticking. Then, I added the 3 cans of chicken, garlic, and onion. I sauteed until the onion was tender. Next, I added the spices, green chiles, white beans, and chicken bouillon (I used the powder and mixed it with the water. You can use chicken stock). Mixed it well, while it was still in the saute mode. Next up, I mixed in the cream cheese and let it melt down. Lastly, about 6 c. water.
I put the lid on and put on “soup” mode for about 15 minutes. Once that beeps, I do a quick release. That’s when I add the Monterey jack cheese. Just stir that up until it is melted.
Now, For the Tricky Part
So, you can put 1 c. of white beans in a food processor, with a bit of the broth to puree it. Add that to your soup to thicken it up. Some people may like it more broth-y and just let it be. What I did, was put both cans of beans in and I added some instant potato flakes to thicken the soup up. You can also put some cornstarch in cold water, bring the soup to a boil, add the cornstarch mixture and mix till it thickens.
Lots of options. It was good!