White Chicken Chili

It's that time of the year where everyone forgets their gym routines and reaches for the cheese plates and homemade goodies instead of the dumbbells. I am just as guilty of this. But then comes along a recipe that feels like you're cheating, but actually is full of delicious and nutritious ingredients. I used my homemade chicken broth instead of canned, and was sure to rinse my canned beans really well to rid that nasty watery film from them. I also swapped out the cream cheese that the original recipe I found called for and used goat cheese instead. You may now know that goat cheese is lower in both fat and calories, higher in protein than cow-based cheese, and contains those necessary probiotics that aid in gastrointestinal health. But enough about that, let's get to eating!

White Chicken Chili

Ingredients:

• 1 tbsp. olive oil
• 1 small sweet onion, chopped
• 2 garlic cloves, minced
• 1/2 jalapeno, minced
• 1 1/2 cups cooked chicken breast, chopped
• 1 tsp. cumin
• 1/2 tsp. paprika
• 1/2 tsp. red pepper
• 1/2 tsp. oregano
• salt and pepper to taste
• 2 cups chicken broth
• 1 can whole kernel corn
• 1 can white northern beans, drained and rinsed
• 6 oz. goat cheese (or cream cheese)

Garnish

• tortilla chips
• chopped cilantro
• lime wedges

In a large soup pot, heat the olive oil over medium-high heat. Add in the chopped onion and let cook until beginning to soften, about 3 minutes. Add in the garlic and jalapeno. Cook for another 2 minutes, until fragrant.

Add in the cooked chicken, cumin, paprika, oregano, salt, and pepper. Stir to combine, then pour in the chicken broth. Bring to a simmer. Add in the corn and beans. Bring up to a simmer again before adding in the goat cheese.

Let the chili thicken for 5-10 minutes before serving hot. Top with tortilla chips, cilantro, and lime wedges.