Loaded with chicken, beans, and corn, and a subtle heat from the jalapenos, this chili is sure to warm you right up. Finished with cream cheese to give it a smooth creamy taste, you'll want to tuck into a bowl of this chili all year long.
3(15-ounce) cansgreat northern beansdrained and rinsed
8ouncescream cheesecubed and at room temperature
1/2cupcilantrochopped
Instructions
In a dutch oven or large pot, heat oil over medium heat.
Once the oil is hot, add the diced onion and sauté until it is softened and slightly browned, about 5 minutes. Add the garlic and jalapeños and saute for another minute.
Stir in the corn, chiles, cumin, and salt.
Pour in the chicken broth and bring to a gentle boil over medium-high heat. Add the chicken and beans, partially cover the pot, and simmer over medium-low heat for 30 minutes.
Remove the chicken from the pot and, using two forks, shred the chicken into bite-sized pieces.
Meanwhile, allow the chili to continue simmering uncovered. At this point, if you prefer a thicker chili, use a potato masher or a large spoon to mash about half of the beans.
Return the shredded chicken to the pot and add the cream cheese and cilantro. Cook another 5 minutes stirring until the cream cheese has fully melted into the chili.
Serve warm with desired toppings.
Notes
Storage & Reheating
Store the chili in an airtight container in the fridge for up to 4 days.
Reheat covered in the microwave in 30-second bursts or on the stove over medium-low heat until warmed through.