White Chicken Chili

Ingredients

For the chicken

1 lb. boneless skinless chicken breasts

2 tablespoons olive oil, divided

1 teaspoon cumin

1 teaspoon lime juice

Salt and pepper

3 cloves garlic, peeled and halved

Directions

Preheat oven to 350 degrees.  Mix 1 tablespoon olive oil, cumin, lime juice, salt, and pepper in a bowl.  Add chicken breasts and stir to coat. Let sit for 10 to 15 minutes. 

Heat a cast iron skillet over medium high heat, add 1 tablespoon of olive oil and swirl to coat the pan.

Place the chicken breasts in the pan. Sear on one side about 5 minutes or until browned, flip and sear for 3 minutes more.  Put garlic cloves in the center of the pan with the chicken breasts around them.  Put the pan in the preheated oven and bake for 15 to 20 minutes.  Remove from the oven, let cool, and cut into cubes.

Ingredients

For the chili

1 yellow onion, diced

1 tablespoon olive oil

2 cloves garlic, minced

4 cups low sodium chicken broth

1 can (7oz) diced green chilis

1 teaspoon cumin

½ teaspoon dried coriander

1 ½ teaspoons chili powder

1 (8 oz) package of Neufchatel, cubed

1 cup frozen or fresh corn kernels

2 (15 oz) cans pinto beans

1 # cubed cooked chicken

1 tablespoon lime juice

Directions

Heat oil in a Dutch oven over medium high heat.  Add onion and sauté 3 to 4 minutes, then add garlic and sauté for a minute more. 

Add broth, chilis, cumin, coriander, chili powder, plus salt and pepper to taste.  Bring the broth to a boil then simmer on low for 15 minutes.

Drain and rinse beans.  Take 1 cup beans and ¼ cup broth mixture and puree with an immersion mixer, blender, or food processor until smooth.

Add whole and pureed beans to the broth.  Then add corn and Neufchatel.  Simmer and stir until Neufchatel is melted and fully incorporated. 

Then stir in chicken and lime juice.

Serve in a bowl garnished with lime wedges, tortilla chips, sour cream, cilantro and/or shredded cheese.