Ingredients
- 1 lb (450g) boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander (optional)
- 3 cups chicken broth
- 1 cup frozen or canned corn
- 4 oz (1/2 block) cream cheese, softened and cubed
- 1/2 cup heavy cream or half-and-half
- Salt and pepper to taste
- Fresh cilantro, shredded cheese, lime wedges (optional, for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4-5 minutes.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Add the chicken breasts, white beans, green chilies, cumin, oregano, chili powder, coriander (if using), and chicken broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the corn, cubed cream cheese, and heavy cream. Stir gently until the cream cheese is fully melted and the chili is creamy.
- Season with salt and pepper to taste. Let it simmer for another 5 minutes to heat through.
- Serve hot, garnished with fresh cilantro, shredded cheese, and a squeeze of lime if desired.
Enjoy your comforting bowl of Creamy White Chicken Chili! 🌟
If you’d like, I can help you create a printable version too — just say the word!