White Chicken Chili

I love this “creamy” spin on chili. I grab these ingredients the SECOND the temperatures drop. It’s super easy and delicious. This is also a great meal to feed to a large group! (I’m thinking.. Super Bowl party!)

ps. I love to serve cornbread on the side! I cheat and use a mix most of the time. My FAVORITE cornbread mix is from HEB or Central Market here in Texas.

~ The Central Market Honey Cornbread Mix ~

Here’s what you’ll need!

2 chicken breasts- cooked and shredded

1 yellow onion

2 tsp canned minced garlic (or 2 cloves minced)

32oz of chicken broth

2 cans of great northern beans (15oz)

2 cans of diced green chiles (4oz) I like to get one mild, one hot

1 can of corn (15oz)

1 tsp salt

1/2 tsp black pepper

1 tsp cumin

1 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

6 oz reduced fat cream cheese - softened

1/2 cup half and half

For topping (optional):

sour cream

shredded cheese (Mexican blend or monterey jack/cheddar)

tortilla chips (my FAVORITE- Julio Seasoned Corn Tortilla Chips.. this is important!)

avocado

cilantro

lime wedges

Directions

1. make sure the chicken is cooked first. You can boil, slow cook on stove top or throw them in the instant pot (my preferred way). Shred. You’ll add the shredded chicken at the end, so set aside.

2. drizzle some olive oil in the bottom of a large stock pot. Chop onion and add to pot. Cook until translucent.

3. add garlic and cook for 1 more minute.

4. add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir.

5. add great Northern beans, green chiles, corn, chicken broth.

6. turn stove to high and bring to a boil, then turn back down to medium and simmer uncovered for 35-40 minutes.

7. add cooked, shredded chicken, cream cheese and half and half. Stir and cook for an additional 5 minutes.

Let me know if you try this White Chicken Chili out! XO