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