White Chicken Chili

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 can cannellini beans
• 4 cup chicken broth
• 1 medium onion
• 3 clove garlic
• 4 oz green chilies
• 1½ tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 4 oz cream cheese
• 1 cup corn (optional)
• ¼ cup cilantro (optional)
• 1 lime (optional)
• ½ cup shredded Monterey Jack cheese (optional)

Steps

1. Dice the onion and mince the garlic. Drain and rinse the cannellini beans.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken breasts and cook until lightly browned, about 3-4 minutes per side. Remove chicken and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Stir in garlic, cumin, oregano, chili powder, salt, and pepper; cook for 1 minute until fragrant.
4. Return chicken to the pot. Add chicken broth, cannellini beans, and green chilies. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until chicken is cooked through.
5. Remove chicken from the pot and shred it using two forks. Stir cream cheese into the chili until melted and smooth. Add shredded chicken back to the pot.
6. Stir in corn if using, and heat through for a few minutes. Serve hot, garnished with fresh cilantro, a squeeze of lime, and shredded Monterey Jack cheese if desired.