Recipe—Creamy White Chicken Chili

Chili is one of my favorite comfort foods and I love that this is a fun twist on the classic bean based dish, and the fact that it is super easy is a huge plus too. I took several different recipes I found online and mixed them all together and came up with this one for creamy white chicken chili. I think it turned out pretty darn fabulous! I used green chilies keeping it really mild so that everyone in the family would eat it but you can substitute jalapeños to give it a good kick. The mild heat is really balanced out nicely with the creaminess of the cheese and the sweetness of the corn. I served it up with some cut up tortillas on the side but a quesadilla would be great too. If you have any chili cook offs coming up give this recipe a shot. You may just get some extra points for thinking outside the box.

Note: To simplify this recipe and shave off some time, pick up a rotisserie chicken at the store and skip the first four steps. You can chop it up while the veggies are cooking.

INGREDIENTS
1 lb boneless skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
1/2 tsp chili powder
1/2 tsp dried oregano
2-4 oz cans diced green chilies (use jalapeños if you like it hot)
15.5 oz can cannellini beans
1 1/2 c chicken broth
8.5 oz can corn
8 oz cream cheese, cut into a few pieces
1/4 c fresh cilantro, chopped

STEPS

• Cut the chicken into bite size pieces and season with salt and pepper.
• Melt the butter over medium heat in a large pot or saucepan.
• Add the chicken and cook through stirring occasionally.
• Transfer the chicken to a plate and cover with foil.
• Heat the oil in the same pot and add the onion, bell pepper, garlic, chili powder, and oregano.
• Season the veggies with salt and pepper and cook for 5 minutes stirring ever minute or so.
• Add the green chilies and cook for another 3 minutes.
• Add the can of beans and all the juices, the broth, corn, and cooked chicken.
• Simmer for 25 minutes.
• Reduce heat to medium-low and add in the cream cheese.
• Stir the chili until the cream cheese is completely melted and smooth.
• Allow the chili to simmer on low for 5 minutes.
• Remove the pot from the stove and stir in the cilantro.
• Taste and add more salt and pepper if needed.