White Chicken Chili

Loaded with chicken, 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.

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.

Using two forks, carefully shred the chicken. 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.

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!