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. Creamy White Chili With Cream Cheese Active Time: 10 minutes Total Time: 25 minutes Serves 6 2 (15-ounce) cans 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 1/2 cups chopped yellow onion (1 medium) 3/4 cup chopped celery (2 medium stalks) 5 cloves garlic, chopped (2 tablespoons) 1 teaspoon ground cumin 1/4 teaspoon salt 3 cups unsalted chicken stock 1 4-ounce can chopped green chiles 4 ounces reduced-fat cream cheese 1/2 cup loosely packed fresh cilantro leaves Mash 1 cup beans in …
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