White Chicken Chili

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 1/2 lbs boneless skinless chicken breasts
• 2 (15 oz) cans great northern or cannellini beans, drained
• 2 (4 oz) cans mild green chiles
• 1 cup frozen corn
• 4 cups low-sodium chicken broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 4 oz cream cheese, cubed
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. 1

   Heat olive oil in a large Dutch oven over medium heat. Sauté onion 4 minutes until softened, then add garlic for 30 seconds.

2. 2

   Add the chicken breasts, beans, green chiles, corn, chicken broth, cumin, oregano, smoked paprika, and cayenne.

3. 3

   Bring to a boil, then reduce to a simmer for 18 to 20 minutes until the chicken is cooked through.

4. 4

   Remove the chicken and shred with two forks. Return it to the pot.

5. 5

   Stir in the cubed cream cheese until melted and creamy.

6. 6

   Turn off the heat and stir in sour cream, cilantro, and lime juice. Season to taste.

7. 7

   Ladle into bowls and top with avocado, jalapeños, cheese, or tortilla chips.