White Chicken Chili 

White chicken chili is a typical dish of Mexican and Tex-Mex cuisine, also widespread in the United States: it is a variant of the classic chili of beef, a recipe that over time has been modified in many different ways. In any case, it is a tasty and inviting second course, which all your diners will love: you can also propose it as a single dish, accompanying it with hot corn tortillas, or nachos, as I did, together with slices of freshly cut avocado.

In my recipe, we will cook together onion, green peppers and chicken, while the beans will be prepared in two ways: partly pureed smoothies, partly whole. If you prefer a more tenacious consistency, leave them whole. As for meat, I used chicken breast, but you can also use the thigh, or turkey meat. You can vary the spices as you like, and if you don't like it, omit the cream cheese.

Ingredients

COOKED CHICKEN 500 gr

CANNELLINI BEANS 400 gr

CHICKEN BROTH 420 ml

GREEN CHILI PEPPERS 180 gr

CREAM CHEESE 200 gr

ONION 1

GARLIC 1 clove

CORN 100 gr

LIME 1/2

PAPRIKA 1/2 teaspoon

CORIANDER POWDER 1/2 teaspoon

CUMIN 1/2 teaspoon

OREGANO 1/2 teaspoon

CAYENNE PEPPER 1/2 teaspoon

EXTRA VIRGIN OLIVE OIL to taste

FRESH CORIANDER to taste

SALT to taste

PEPPER to taste

TO SERVE

AVOCADO 1

NACHOS to taste

How to make white  chicken chili

In a large pan heat the oil over medium heat. Sauté the onions for 3-5 minutes, until they begin to soften. Add the garlic and cook for 1 minute. Add the broth, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper. Add the already coarsely chopped chilies. Let the mixture come to a boil, then reduce the heat and cook for 15 minutes. Drain 200 gr of beans and put them in a food processor. Pour 1/4 cup of broth and blend until the mixture becomes creamy and smooth. Add the bean puree to the sauce and mix. Add cheese and mix everything well. Combine the whole beans and corn with the sauce, then cook over low heat for 5-10 minutes. Add the cooked chicken cut into strips, lime juice and coriander. Separately, cut the avocado into thin slices; Also chop fresh coriander. Put the chicken chili in a small bowl, complete with the avocado slices, nachos and fresh coriander. Serve now.

Preservation

I suggest you compose the bowl only at the moment and consume it immediately; Instead, you can refrigerate the meat and bean sauce, in a closed airtight container, for 1-2 days.

Variants

As mentioned, chicken chili can be prepared in many different ways. Starting from this recipe you can dose the spices to your liking: garlic, for example, you can chop it and add it to the initial sauté, instead of putting it whole and then eliminating it.

If you do not find jalapeno you can replace them with fresh hot peppers. Instead of cannellini you can use the beans you prefer. If you want to prepare the chicken chili using chicken already cooked (baked, on a spit or boiled) calculate 750 g of cooked meat net of bones and skin.