Creamy White Chicken Chili
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In a dutch oven or large pot, heat the oil and sauté the onions, garlic, and jalapeños.
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Add the corn, green chiles, cumin, and salt and stir together.
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Pour in the chicken broth and bring to a gentle boil.
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Add the beans and chicken to the pot. Reduce the heat to medium-low and simmer, partially covered, for 30 minutes.
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Remove the chicken to a plate and set aside. If you like a thicker chili, use a masher to mash some of the beans.
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Using two forks, carefully shred the chicken. It will still be hot so use caution. Return the chicken to the pot.
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Add the cream cheese and cilantro and stir until it all melts and comes together. Cook another 5 minutes.
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Serve with toppings like sliced jalapeños, avocado, tortilla chips, and shredded cheese.
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