Ingredients
Scale
- 1 ½ lbs. skinless chicken breast
- 3 tablespoons butter
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 (15.5 oz.) cans cannellini beans
- 8 oz. cream cheese
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 1 pinch red pepper flakes
- 1 large jalapeno pepper, seeded and diced
- 3 tablespoons flour
- 1 teaspoon hot sauce
- 2 (4 oz.) cans mild green chilies, undrained
- 1 (15.25 oz.) can whole kernel sweet corn, drained
- Salt/Pepper to taste
- Lime wedges
- Diced avocado
- Sour cream
- Tortilla strips
- Fritos
- Monterey or Pepper Jack cheese
Instructions
- In a large pot over medium heat, melt butter and sauté onions and jalapeño until softened.
- Add garlic and cook briefly before sprinkling in flour.
- Gradually stir in chicken broth and half-and-half until well combined.
- Blend one cup of beans with some broth until smooth; return to the pot with remaining whole beans.
- Stir in seasonings, hot sauce, and green chilies; bring to a boil before simmering for 15 minutes.
- Season chicken with salt and pepper; add to the pot along with corn and simmer for another 15-20 minutes.
- Shred the cooked chicken and mix it back into the chili with softened cream cheese until melted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 890mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg