Chicken Chili

Loaded with chicken, white beans, and corn, with a subtle heat from the jalapeños and finished with cream cheese to give it a smooth creamy taste.

In a dutch oven or large pot, heat the oil and sauté the onions, garlic, and jalapeños.

Add the corn, green chiles, cumin, and salt and stir together.

Add chicken broth and bring to a gentle boil. Then, add the chicken and beans.

Cover and simmer on medium-low for 30 minutes. Remove the chicken and shred it. Return it to the pot.

Add the cream cheese and cilantro and stir until it all melts and comes together.

Allow it cook for another 5 minutes until everything is cooked through.

Serve with toppings like sliced jalapeños, avocado, tortilla chips, and shredded cheese.

Hello! I'm Alicia, the recipe developer and writer behind  This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!