Amy Roloff Making White Chicken Bean Chili

I like Chili and nothing beats a cold rainy spring day like this comforting White Chicken Bean Chili. It’s a wonderful change from the traditional beef and tomato chili. The creaminess from the white beans and cream cheese gives this chili that rich mellow taste but it doesn’t hide the subtle warm seasonings of chili powder and other seasonings. I made it easy by using rotisserie chicken.
I serve this with corn muffins and a small salad or good hearty bread or chips works well too.

Ingredients:
1 Rotisserie Chicken, meat shredded
2 Tbsp of Olive Oil
1 small Onion, chopped
3 Carrots, chopped
2 cans of White Beans, drained
1 can of White Beans, drained and mashed
4 oz Cream Cheese, soften
Optional - 1 can of Corn, drained
3-4 cloves of Garlic, chopped
1 Jalapeno pepper, seeds removed and minced
1 tsp Smoked Paprika
2 Tbsp + 1 tsp Chili Powder
2 tsp dried Oregano
2 ½ tsp Cumin
1 tsp ground Coriander
Salt and Pepper
3 cups Chicken Broth
Zest of one Lime
Juice of ½ lime
3 Tbsp chopped Cilantro
Serve with Monterey Jack or Provolone shredded cheese, Sour Cream and Cilantro and avocado.

Instructions:
* If you haven’t done it yet, shred the chicken
* In a large pot heat olive oil on med-high heat. Add in the chopped carrots and cook for about 3 minutes. Add in the onions and cook for another 5 minutes. Just before vegetables are done add in the garlic and cook for a minute more.
* To the pot add in the seasonings, chicken broth, jalapeno pepper and bring to a low boil and reduce heat. Add in the beans and the mashed beans and cream cheese and stir till combined.
* Add in the shredded chicken and lime juice and stir till all of the ingredients are heated through. This is the time to taste and add in any additional seasonings and salt and pepper. Just before serving add in the cilantro.
* Serve in bowls with cheese, a little dollop of sour cream and sprinkle of cilantro and a slice or two of avocado. Or have the toppings available for serving.

Enjoy :)
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