Creamy White Chicken Chili

INGREDENT

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chilies
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon chili powder (optional for heat)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups cooked, shredded chicken (rotisserie works great)
• 1 (15 oz) can white beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 2 cups chicken broth
• 1 (8 oz) package cream cheese, softened
• ½ cup sour cream
• ½ cup heavy cream or milk (optional, for thinner texture)

Optional toppings:

• Chopped fresh cilantro
• Shredded cheese
• Avocado slices
• Tortilla chips
• Lime wedges

Instructions

1. Sauté Aromatics:
   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes. Add garlic and cook for another 30 seconds.
2. Add Seasoning & Chilies:
   Stir in the green chilies, cumin, oregano, chili powder (if using), salt, and pepper. Cook for 1 minute to bloom the spices.
3. Combine Main Ingredients:
   Add shredded chicken, white beans, corn, and chicken broth. Stir well. Bring to a simmer and cook for 10-15 minutes to allow flavors to blend.
4. Make It Creamy:
   Reduce heat to low. Stir in cream cheese and mix until melted and smooth. Then add sour cream and stir until well combined. If desired, stir in heavy cream to adjust consistency.
5. Serve:
   Ladle chili into bowls and top with your favorite toppings like shredded cheese, cilantro, avocado, or tortilla chips.

Let me know if you’d like a slow cooker or Instant Pot version too!