This rich and creamy chili comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when your soups don't have a long time to simmer. Cream cheese adds the final bit of richness and a hint of sweet tang. Source: EatingWell.com, December 2018

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Ingredients

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Directions

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  • Mash 1 cup beans in a small bowl with a whisk or potato masher.

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  • Heat oil in a large heavy pot over high heat. Add chicken; cook, turning occasionally, until browned, 4 to 5 minutes. Add onion, celery, garlic, cumin and salt. Cook until the onion is translucent and tender, 4 to 5 minutes.

  • Add the remaining whole beans, the mashed beans, stock and chiles. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Remove from heat; stir in cream cheese until melted. Serve topped with cilantro.

Nutrition Facts

319 calories; 11.9 g total fat; 3.4 g saturated fat; 61 mg cholesterol; 329 mg sodium. 662 mg potassium; 29.4 g carbohydrates; 9.4 g fiber; 5 g sugar; 23.1 g protein; 511 IU vitamin a iu; 50 mg vitamin c; 50 mcg folate; 139 mg calcium; 3 mg iron; 64 mg magnesium;

Reviews (8)

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8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0