November 9, 2014

I don’t know why this is, but with a good chili you can always make me happy. If I’m exhausted, there is terrible weather outside or I’m just cranky for some reason – this always cheers me up! Since I’m cooking chili on regular bases – with some variations, but still more or less the same chili – I felt like trying a hole new variation of this blessed dish.
Thanks to the cream cheese and the white beans the chicken chili is super creamy. It has a distinct Mexican flavor base with a slight Asian touch. Sounds weird – but tastes like these two cultures were always meant to go together.


  • 400g chicken breasts
  • 1 small yellow onion
  • 1 tablespoon olive oil  
  • 2 cloves garlic
  • 400ml chicken broth
  • green chili
  • 1.5 teaspoons cumin
  • 1 teaspoon paprika powder
  • 1 teaspoon dried oregano  
  • 0.5 teaspoons ground coriander
  • pinch cayenne pepper
  • salt
  • 200g cream cheese
  • 1.25 cups corn
  • 2 cans Cannellini beans [or white beans]
  • 1 tablespoon lime juice
  • cilantro
  • tortilla chips

_ cut chicken into small cubes

_ dice onion and green chili [amount of chili depends on how spicy you get your chilies]

_ mince garlic

_ heat olive oil in a pan over medium-high heat

_ saute chicken and onion until chicken is no longer pink

_ add garlic [saute another minute]

_ add chicken broth, green chilies, cumin, paprika, oregano, coriander, pepper and salt

_ bring to a boil

_ reduce heat and simmer for 15 minutes

_ add cream cheese [stir until well combined]

_ stir in corn and one and a half cans Canellini beans

_ mash the rest of the beans with a fork and add to the chili

_ simmer another 15 minutes

_ mix in lime juice

_ serve with tortilla chips and lime wedges

_ sprinkle with chopped cilantro


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