Creamy White Chicken Chili

This creamy white chicken chili is creamy with plenty of spice, it's the perfect companion on a chilly night!

Ingredients

1 lb boneless skinless chicken breasts trimmed of excess fat

1 yellow onion diced

2 cloves garlic minced

24 oz. chicken broth

2 15oz cans great Northern beans drained and rinsed

2 4oz cans diced green chiles (I do one hot, one mild)

1 15oz can whole kernel corn drained

1 tsp salt

1/2 tsp black pepper

1 tsp cumin

3/4 tsp oregano

1/2 tsp chili powder

1/4 tsp cayenne pepper

4 oz cream cheese softened

1/4 cup half and half

Instructions:

1. Cut chicken breasts into 3 pieces each, then set aside.

2. Add a Tbsp of butter and Tbsp of olive oil to a large dutch oven or soup pot. Heat over MED heat and add onions. Cook for 4-5 minutes, then add garlic for 1 minute, stirring often.

3. Add salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Stir.

4. Add in chicken, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.

5. Increase heat to MED HIGH and bring to a boil. Reduce heat to simmer. Simmer uncovered for 30-40 minutes, or until the chicken is cooked through and the chili is thickened to your liking.

6. Remove chicken to a bowl to shred, then add it back to the pot. Add in half and half and cream cheese, stir well and let simmer a few minutes. Stir and enjoy!

Topping Ideas:

sliced jalapenos

sliced avocados

dollop of sour cream

minced fresh cilantro

tortilla strips

shredded Monterey jack or Mexican cheese

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