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Gluten-Free Creamy White Chicken Chili with Cream Cheese

Gluten-Free Creamy White Chicken Chili with Cream Cheese Indulge in the rich and healthy goodness of this quick-to-make Gluten-Free Creamy White Chicken Chili. Featuring quick-cooking chicken thighs and gluten-free canned white beans, this recipe ensures a hearty meal without the need for lengthy simmering. Cream cheese provides the perfect finishing touch, adding richness and a subtle sweet tang to this comforting dish. Ingredients: 2 (15-ounce) cans of gluten-free, no-salt-added great northern beans, rinsed and 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 gluten-free chicken stock 1 (4-ounce) can 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 using a whisk or potato masher. Heat canola oil in a large heavy pot over high heat. Add chicken and cook, turning occasionally, until browned (4 to 5 minutes). Add chopped onion, celery, garlic, ground cumin, and salt. Cook until the onion is translucent and tender (4 to 5 minutes). Introduce the remaining whole beans, the mashed beans, gluten-free chicken stock, and chopped green chiles to the pot. Bring to a boil, then reduce heat to medium and simmer until the chicken is thoroughly cooked (about 3 minutes). Remove the pot from heat and stir in the cream cheese until melted. Serve the chili topped with fresh cilantro. Gluten-Free Note: This Creamy White Chicken Chili is not only rich and flavorful but also gluten-free, making it a safe and delicious option for those with gluten sensitivities or celiac disease. Enjoy this hearty and comforting meal without compromising on taste or dietary needs.