Creamy White Chicken Chili with Cream Cheese

Ingredients

• 2 tablespoons olive oil 
• 1 medium onion, finely chopped 
• 3 garlic cloves, minced 
• 2 boneless, skinless chicken breasts 
• 2 cans (15 oz each) white beans, drained and rinsed 
• 1 cup corn kernels 
• 1 can (4 oz) diced green chiles 
• 4 cups chicken broth 
• 1 teaspoon ground cumin 
• 1 teaspoon chili powder 
• 1/2 teaspoon smoked paprika 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon salt, or to taste 
• 1/4 teaspoon black pepper 
• 8 oz (225 g) cream cheese, softened and cubed 
• 1/2 cup shredded Monterey Jack or cheddar cheese 
• 2 tablespoons fresh lime juice

For Serving

• Fresh cilantro 
• Sliced jalapeños 
• Shredded cheese 
• Sour cream 
• Lime wedges

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened.

2. Add the garlic and cook for about 30 seconds, stirring frequently.

3. Add the chicken breasts, white beans, corn, green chiles, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper.

4. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 to 25 minutes, or until the chicken is fully cooked.

5. Remove the chicken from the pot and shred it using two forks.

6. Return the shredded chicken to the pot.

7. Add the softened cream cheese and stir over low heat until completely melted and the chili becomes creamy.

8. Stir in the shredded cheese and lime juice. Cook for another 2 to 3 minutes.

9. Taste and adjust the salt, pepper, or spices if needed.

10. Serve hot and top with cilantro, jalapeños, shredded cheese, sour cream, and lime wedges.

Tipsa

For a thicker chili, mash about half a cup of the white beans before adding them to the pot. For extra heat, add more jalapeño or a pinch of cayenne pepper. Leftovers can be refrigerated in an airtight container and gently reheated before serving