Creamy White Chicken Chili

What You Need:

-Yellow Onion -Garlic -Jalapeño -Olive Oil -Boneless, Skinless, Chicken Thighs -Cannellini Beans -Pinto Beans -Diced Green Chiles -Cumin

-Oregano -Smoked Paprika -Cayenne Pepper -Garlic Powder -Pepper -Chicken Broth -Frozen Corn -Cream Cheese -Sour Cream

1

Dice yellow onion and mince garlic. Deseed then dice jalapeño. Add the onion, garlic, and jalapeño to a large pot with olive oil. Cook over medium heat until the onions have softened.

Sauté Onion And Jalapeño

2

Add boneless, skinless chicken thighs, pinto beans (drained), cannellini beans (drained), diced green chiles, cumin, dried oregano, cayenne pepper, smoked paprika, garlic powder, freshly cracked black pepper, and chicken broth to the pot.

Add Chicken And Beans

3

Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Stir And Simmer

4

After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Shred Chicken

5

Return the shredded chicken to the pot and add frozen corn kernels. Stir to combine and heat through.

Add Corn

6

Add cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in sour cream.

Add Cream Cheese And Sour Cream

7

To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking.

Thicken Chili

Ready to Make it?

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