Creamy White Chili with Cream Cheese

Because of the quick-cooking chicken thighs and canned white beans, this rich, yet healthy, white chicken chili comes together in a flash. When your soups don't have much time to simmer, mashing some of the beans acts as a quick thickener. Cream cheese adds a final layer of richness and a sweet tang.

Nutrition Profile: Diabetes Appropriate, Egg Free, Gluten-Free, Healthy Aging, Healthy Immunity, Heart Healthy, High Fiber, Low Sodium, Low-Calorie, Nut-Free, Soy-Free

Ingredients:

• 2 (15 ounces) cans of no-salt-added great northern beans, rinsed, divided
• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 1 ½ cups chopped yellow onion (1 medium)
• ¾ cup chopped celery (2 medium stalks)
• 5 cloves garlic, chopped (2 tablespoons)
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• 3 cups unsalted chicken stock
• 1 (4 ounces) can of chopped green chiles
• 4 ounces reduced-fat cream cheese
• ½ cup loosely packed fresh cilantro leaves

Directions:

• In a small bowl, mash 1 cup of beans with a whisk or potato masher.
• In a large heavy pot, heat the oil over high heat. Cook, turning occasionally until the chicken is browned, 4 to 5 minutes. Mix in the onion, celery, garlic, cumin, and salt. Cook for 4 to 5 minutes, or until the onion is translucent and tender.
• Combine the remaining whole beans, mashed beans, stock, and chiles in a mixing bowl. Bring the water to a boil. Reduce the heat to medium and cook for 3 minutes, or until the chicken is cooked through. Remove from the heat and stir in the cream cheese until completely melted. Serve garnished with cilantro.