White Chicken Cream Cheese Chili

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 5 servings

Warming, comforting chicken chili with green chiles, cream cheese, corn and white beans.

Ingredients

1 pound boneless, skinless chicken breast
coarse salt and fresh black pepper
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
1 small green bell pepper, diced
3 cloves garlic, minced
1/2 teaspoon chile powder
1/2 teaspoon dried oregano
2 cans (4 ounce) fire roasted diced green chiles(mild) or jalapenos(hotter)
1 can cannellini beans
1 + 1/2 cups chicken broth
1 cup corn
8 ounces cream cheese
fresh cilantro or parsley
your choice for serving:
tortilla chips
shredded sharp cheddar or Monterrey jack cheese
sour cream
guacamole or avocado
warm tortillas

Instructions

Cut the chicken breasts into bite-sized pieces and season well with salt and pepper.
In a large soup pot or saucepan heat the butter over medium heat. Add chicken and cook through, stirring every few minutes. Remove to a platter and set aside.

Lower the heat to medium-low and add the oil, onion, bell pepper, garlic, chile powder and oregano. Season with salt and pepper and cook 5-6 minutes, stirring often. Add the green chiles and cook 3 more minutes.

Add the beans with their juices, the broth, corn and chicken back in. Season again with salt and pepper. Simmer 25 - 30 minutes. Taste halfway through and add more seasonings if needed.

Reduce heat to low and add the cream cheese. Break it apart with your spoon and stir it into the broth until it is completely melted. Put a lid on the pan and let it sit on low heat 5 minutes.

Stir in a tablespoon of fresh cilantro or parsley. Serve with your choice of toppings.