Ingredients

• 1 small onion, diced

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 4 cups chicken broth

• 2 4-ounce cans diced green chilies

• 1 ½ teaspoon cumin

• ½ teaspoon paprika

• 1 teaspoon oregano

• 1 teaspoon cayenne

• ½ teaspoon salt

• 1 teaspoon black pepper

• 2 15-ounce cans cannellini beans, drained

• 8 ounces cream cheese, softened to room temperature

• 1 ½ cups corn kernels (cut from 2 cobs) 

• 1 pound pre-cooked shredded chicken

• Sliced avocado, for serving

• Grated white cheddar cheese, for serving

Steps

1. Add 1 tablespoon olive oil to a large pot followed by all the diced onion

2. Turn the stove on medium heat and stir and saute the onion for 5 to 7 minutes until soft

3. Add 1 teaspoon of minced garlic and stir and saute for 30 seconds

4. Pour in 32 ounces of chicken broth and give the pot a quick stir

5. Season with 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 ½ teaspoons cumin, 1 teaspoon paprika, ½ teaspoon of chili powder, ½ teaspoon of salt, and ¼ teaspoon hot red pepper flakes

6. Add 2 four-ounce cans of diced green chilies

7. Stir the onions and broth with the seasonings and heat for 10 minutes until simmering

8. Lower the stove to medium low heat and gradually spoon in 8 ounces of softened cream cheese then stirring to just incorporate

9. Add in all the precut corn kernels, about 1 and a half cups worth and stir

10. Add in the 2 15-ounce cans of drained cannellini beans and stir again

11. Allow the chili to come to a simmer for 5 minutes and then add 1 pound of precooked shredded chicken and stir once more to combine

12. Serve the white chicken chili into small bowls and enjoy with some sliced avocado and shredded white cheddar cheese to garnish the top

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