Comforting chili with shredded chicken, white beans, and corn simmered in a creamy, spiced broth.
# What You'll Need:
→ Proteins
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and diced, optional
06 - 1 cup corn kernels, fresh, frozen, or canned and drained
07 - 1 can (4 ounces) diced green chiles
→ Beans and Broth
08 - 2 cans (15 ounces each) white beans, cannellini or Great Northern, drained and rinsed
09 - 4 cups low-sodium chicken broth
→ Dairy
10 - 4 ounces cream cheese, softened and cubed
11 - 1/2 cup heavy cream or half-and-half
→ Spices and Seasonings
12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon chili powder
15 - 1/4 teaspoon cayenne pepper, optional
16 - 1 teaspoon salt, or to taste
17 - 1/2 teaspoon black pepper
→ Garnishes
18 - Fresh cilantro, chopped, optional
19 - Sliced green onions, optional
20 - Shredded Monterey Jack or cheddar cheese, optional
21 - Lime wedges, optional
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat.
02 - Add the diced onion and jalapeño; sauté for 3 to 4 minutes until softened.
03 - Stir in the garlic and cook for 1 minute until fragrant.
04 - Add the chicken breasts, white beans, corn, green chiles, chicken broth, cumin, oregano, chili powder, cayenne, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until the chicken is cooked through.
06 - Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
07 - Stir in the cream cheese and heavy cream; simmer for another 5 minutes, stirring until the cream cheese is fully melted and the chili is creamy.
08 - Taste and adjust seasoning as needed.
09 - Serve hot, topped with cilantro, green onions, shredded cheese, and a squeeze of lime if desired.
