White Chicken Chili

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A creamy and comforting white chicken chili that combines gentle spices with chicken and white beans, perfect for cozy nights or gatherings.

Scale

1.5 lbs chicken breast (cut into 1-inch cubes or use shredded rotisserie chicken)
3 cans (15 oz each) white beans (cannellini or great northern; do not drain)
1 can (4 oz) diced green chilies (mild or hot, to taste)
8 oz cream cheese (softened for a creamy texture)
4 cups chicken broth (low-sodium preferred)
1 cup frozen corn (adds sweetness and texture)
1 medium onion (diced)
4 cloves garlic (minced)
2 tbsp olive oil (for sautéing)
1 tbsp cumin (key chili flavor)
1 tsp chili powder (for mild heat)
1 tsp dried oregano (adds earthiness)
½ tsp smoked paprika (for smoky depth)
¼ tsp salt and pepper (to taste)

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Cut the chicken into 1-inch cubes and season with salt and pepper. Set aside.
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until soft.
Stir in minced garlic and cook for another minute.
Add cumin, chili powder, oregano, and smoked paprika; stir until fragrant.
Pour in chicken broth, then add white beans (with their liquid), green chilies, and corn. Mix well.
Incorporate the seasoned chicken into the pot and bring everything to a gentle boil.
Reduce heat to low and simmer uncovered for 20–25 minutes, or until chicken is tender.
Stir in softened cream cheese until fully melted and incorporated. Adjust seasoning if necessary; add a squeeze of lime juice for brightness.
Serve hot, topped with favorite garnishes!

Feel free to swap beans for other varieties or add bell peppers. Serve with cornbread or tortilla chips for added texture.

Find it online: https://www.mubrecipes.com/white-chicken-chili-recipe/