Creamy White Chicken Chili Rich and Flavorful Recipe

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (4 oz) diced green chilies
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 0.5 teaspoon paprika
• 2 cups chicken broth
• 1 cup heavy cream (or coconut milk for a lighter option)
• 1 cup shredded Monterey Jack cheese
• to taste salt and pepper
• for garnish fresh cilantro, chopped
• for serving lime wedges

Instructions

1. In a large pot, over medium heat, add a drizzle of olive oil and sauté the diced onion until it becomes translucent, about 4-5 minutes.
2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the shredded chicken, white beans, corn, diced green chilies, cumin, oregano, paprika, and chicken broth to the pot. Stir to combine all ingredients.
4. Increase the heat and bring the mixture to a gentle simmer. Reduce heat to low and allow to cook for about 15 minutes, allowing the flavors to meld together.
5. Stir in the heavy cream (or coconut milk) and cheese. Mix well until the cheese is melted and the chili is creamy. Season with salt and pepper to taste.
6. Let it cook for an additional 5 minutes on low heat, stirring occasionally.
7. Once the chili is creamy and smooth, remove from heat and serve hot, garnished with fresh cilantro and lime wedges on the side.