White Chicken Chili

By The Stay At Home Chef

Ingredients

3 tablespoons olive oil
1 pound boneless skinless chicken breasts (cubed)
1 medium white onion (diced)
4 medium celery ribs (diced)
1 medium green bell pepper (diced)
4 cloves minced garlic
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 cups chicken broth
3 (15 ounce cans) white cannellini beans (drained)
1 cup frozen corn
1 (4 ounce can) diced green chiles
8 ounces cream cheese (cubed)
1/4 cup chopped fresh cilantro

Prep Time5mins
Cook Time25mins
Servings6

Instructions

In a large pot, heat 3 tablespoons olive oil over medium-high heat. Add the cubed chicken and cook for about 5 minutes, or until browned on all sides.

Add the diced onion, celery, and bell pepper to the pot. Cook for 57 minutes, stirring occasionally, until the vegetables are softened.

Stir in 4 cloves minced garlic, 2 teaspoons ground cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Cook for about 1 minute, until fragrant.

Pour in 4 cups chicken broth, drained cannellini beans, 1 cup frozen corn, and 1 (4 ounce can) diced green chiles. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

Stir in the cubed cream cheese and continue stirring until fully melted and incorporated into the chili.

Stir in 1/4 cup chopped fresh cilantro and serve hot. Enjoy plain or with your choice of toppings.