White Chicken Chili (Easy)

🧂 Ingredients

• 1 small white onion, peeled and diced
• 1/4 cup butter
• 2 cloves garlic

  minced
• 1 jalapeno pepper, seeded and diced
• 1 4-ounce can of diced green chilis (mild to medium heat)
• 1 teaspoon ground cumin
• 1/2 teaspoon each of paprika, oregano, black pepper, and ground coriander
• 1/2 teaspoon sea salt

  adjust to your liking
• 4 cups chicken stock
• 4 ounces of cream cheese

  softened
• 2 15.5-ounce cans of cannellini beans or white chili beans, drained
• 2 1/2 cups shredded or chopped leftover smoked chicken

  (sub with rotisserie chicken)
• 1 cup sweet corn

  frozen or canned
• Juice of 1 large lime

  (plus more limes for garnish)
• 1 cup shredded sharp cheddar cheese

  (sub with Monterey Jack or pepper jack cheese)
• Toppings: chopped cilantro, sliced avocado, tortilla strips, lime wedges, sour cream, etc.)

Instructions

• 1 Heat the butter in a large pot or Dutch oven.
• 2 Cook onions and diced jalapenos over medium heat for 3-4 minutes until soft and
  shiny, stirring often.
• 3 Add garlic, cumin, paprika, black pepper, and ground coriander to the pot. Cook
  for 30-45 seconds. Watch for burning and adjust heat as needed.
• 4 Next, add the chicken stock and canned chilis.
• 5 Stir in softened cream cheese, and simmer mixture over medium heat for 3
  minutes.
• 6 Stir in beans, smoked chicken, corn, and season with salt. Taste and adjust to
  your liking.
• 7 Reduce heat to medium-low and simmer chili for 10 minutes.
• 8 Remove the heat, and stir in fresh lime juice. Cover the pot tightly with a lid,
  and let the chili stand for 10 minutes before serving.
• 9 To serve: Ladle out your desired amount of white chicken chili and top with
  fresh cilantro, sliced avocados, tortilla chips, or your favorite toppings.
• 10 Store leftover white chicken chili in an airtight container in the fridge for 4
  days.

Nutrition Info