Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chilli.

My husband says my Chilli is one of his favourite recipes of mine. This twist on traditional beef chilli uses white beans and chicken. I love trying new recipes and this one turned out delish! Garnished with sliced avocado, tortilla chips and Monterey jack cheese, there’s even enough for leftovers tonight, can’t wait.

You Will Need:

• 1 small yellow onion , diced
• 1 Tbsp olive oil
• 2 garlic cloves minced
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• salt and freshly ground black pepper , to taste
• 1 Ltr (4 cups) of Vegetable (or chicken) broth
• 3/4 container of Philadelphia original Cream Cheese (about 3 heaping spoonfuls)
• 1 1/4 cup of corn
• 1 Large can of white kidney beans (or Canellini beans)
• 2 cups of shredded cooked chicken (approx. 2 chicken breasts – place them in boiling water for about 20 minutes to cook then shred with a fork)
• Juice of 1/2 a Lime – use the other half for garnish.
• 2 Tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips. Monterrey Jack Cheese and sliced avocado for serving.

NOTE: if you like spice you can add a 1/4 cup of green chillies and or 1/4 teaspoon of cayenne pepper.

Instructions

Start by draining and rinsing the beans through a strainer then measure out 3/4 cup. Set the leftover beans aside and transfer the 3/4 cup of beans to a food processor along with 1/4 cup of the broth from the soup, puree until smooth.

• Heat olive oil in a large pot over medium-high heat. Add onion and sautee for a few minutes until fragrant. Add garlic and sautee an extra 30 seconds or so.
• Add the vegetable (or chicken) broth, cumin, paprika, oregano, coriander and season with salt and pepper to taste. If you’re using chilies, you can add them now as well.
• Bring mixture just to a boil then reduce heat to medium-low and simmer 10 minutes.
• Whisk in the Cream cheese the add the corn, whole beans and pureed beans and stir well. Simmer 5 – 10 minutes longer.
• Stir in chicken, fresh lime juice and cilantro.
• Serve topped with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips.

Easy right?

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Love,

Jennifer