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White Chicken Chili
White Chicken Chili

Before you jump to White Chicken Chili recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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There are lots of things you can pursue to become healthy. Extensive gym visits and directly defined diets are not always the answer. Little things, when done every day, can do plenty to make it easier to get healthy and lose pounds. Being smart when you choose your food and activities is where it begins. Looking to get in as much physical exercise as possible is another. Remember: being healthy and balanced isn’t just about losing weight. It is more about making your body as powerful as it can be.

We hope you got benefit from reading it, now let’s go back to white chicken chili recipe. You can have white chicken chili using 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make White Chicken Chili:
  1. Prepare 1 lb boneless, skinless chicken breasts, diced into 1 inch pieces
  2. You need 1 small yellow onion, diced
  3. You need 1 tbsp olive oil
  4. Prepare 2 clove garlic, minced
  5. You need 2 14.5 ounce cans chicken broth
  6. Prepare 4 oz Green chilies
  7. Take 1 1/2 tsp cumin
  8. Get 3/4 tsp paprika
  9. Take 1/2 tsp dried oregano
  10. Provide 1/2 tsp ground coriander
  11. Prepare 1/4 tsp Cayenne pepper
  12. You need 1 salt and pepper to taste
  13. Take 8 oz Neuchatel cheese (light cream cheese), cut into pieces
  14. You need 1 cup frozen corn
  15. Provide 2 15 ounce cans cannelloni beans, drained and rinsed
  16. You need 1 tbsp lime juice
  17. Use 1 chopped cilantro
  18. Prepare 1 Monterrey jack cheese
  19. Provide 1 tortilla chips (optional)
Steps to make White Chicken Chili:
  1. Heat olive oil in soup pot and saute chicken and onions until chicken is no longer pink. add garlic and cook for about 30 seconds longer.
  2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and salt and pepper to taste. Bring mixture to boil and simmer for 15 minutes.
  3. Add Neuchatel cheese and stir until nearly melted.
  4. Meanwhile, puree 3/4 can of beans with 1/4 cup of soup broth. Add puree, remaining beans and corn to soup. simmer for about 15 minutes longer. Top off soup with lime juice.
  5. serve soup with cilantro, monterrey cheese and chips if desired.

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