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White Chicken Chili

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

For the Chili
  • 1 large chicken breast boneless, skinless, about 1 to 1½ pounds
  • 2 cans white beans drained and rinsed
  • 5 cups chicken broth
  • 1 small can diced green chiles
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup corn frozen or canned
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp dried oregano
  • salt and black pepper to taste
For the Creamy Finish
  • 4 oz cream cheese softened
  • ½ lime juiced
  • fresh cilantro optional
  • shredded cheese optional
  • avocado optional

Method
 

  1. Prepare the vegetables: Dice the onion and mince the garlic. Drain and rinse the beans and drain the corn if canned.
  2. Sauté the onion: Cook the onion in a large pot over medium heat for 4 to 5 minutes until soft.
  3. Add garlic and seasonings: Stir in garlic, cumin, chili powder, and oregano and cook briefly until fragrant.
  4. Add chicken and broth: Add the chicken, broth, green chiles, beans, and corn and stir gently.
  5. Simmer: Bring to a gentle boil, reduce heat, and simmer 20 to 25 minutes until chicken is cooked through.
  6. Shred chicken: Remove the chicken, cool briefly, then shred with two forks.
  7. Return chicken: Stir shredded chicken back into the chili and simmer 5 minutes.
  8. Make creamy: Add softened cream cheese over low heat and stir until smooth.
  9. Adjust consistency: Add broth if too thick or simmer uncovered if too thin.
  10. Finish and serve: Stir in lime juice, adjust seasoning, and serve with optional toppings.