chipotle queso white bean chili
A souper send-off to soup season.
Ingredients
- 2 tbsp butter
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 tsp chipotle chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 2 cans diced green chiles
- 2-3 cups vegetable broth
- 3 cans white beans, drained
- 6 oz cream cheese, softened and cubed
- 1/2 cup plain whole milk Greek yogurt or sour cream
- 1 cup shredded white cheddar cheese, plus more for topping
- 1/4 cup fresh lime juice
- 1/2 cup fresh cilantro, chopped, plus more for topping
- sliced avocado, limes, and green onions, for topping
- tortilla chips or crusty bread, for dipping
Instructions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the onion for 5-8 minutes until softened. Stir in the garlic, chipotle chili powder, cumin, and oregano for 1-2 minutes until fragrant, then stir in the green chiles.
- Add the broth and bring to a simmer for 10 minutes, stirring occasionally, to let the flavors meld. Drop in the white beans.
- Remove 1/4 cup of the broth and stir into the yogurt to "temper" so it does not clump. Repeat with the cubed cream cheese. Add both to the pot and stir until the cream cheese melts, then stir in the cheddar cheese, lime juice, and cilantro. Continue heating until the chili is creamy and smooth, another 5 minutes or so.
- Spoon into bowls and top with lots fresh cilantro, cheese, avocado, and green onion. Serve with tortilla chips or crusty bread.