Creamy White Chicken Chili

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.

Pour in the chicken broth and bring to a gentle boil.

Add the beans and chicken to the pot. Reduce the heat to medium-low and simmer, partially covered, for 30 minutes.

Remove the chicken to a plate and set aside. If you like a thicker chili, use a masher to mash some of the beans.

Using two forks, carefully shred the chicken. It will still be hot so use caution. Return the chicken to the pot. 

Add the cream cheese and cilantro and stir until it all melts and comes together. Cook another 5 minutes.

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