Ingredients:
- 1 Boneless Skinless Chicken Breast, diced into ¼ – ½ inch pieces
- ½ Small Onion, diced
- 1 Clove Garlic, minced
- 14.5 oz can Chicken Broth
- 1 – 2 oz Diced Hot Green Chilies
- 1 tsp Cumin
- ½ tsp Paprika
- ¼ tsp Dried Oregano
- ¼ tsp Ground Coriander
- ¼ tsp Cayenne Pepper
- 4 oz Cream Cheese, softened and cut into 1/2 inch cubes
- ½ cup Frozen Corn
- 1 (15 oz) can Cannellini Beans, drained and rinsed – ⅓ of beans pureed and ⅔ left whole
Directions:
- In a dutch oven, heat 1 Tbsp olive oil over Medium heat.
- Add the onion and chicken and sautee until chicken is fully cooked and onions are translucent, ~6 minutes.
- Add the garlic and saute for another minute until nice and fragrant.
- Add the chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper, salt and pepper and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Add the cream cheese and stir until all of it has dissolved.
- Stir in corn, whole beans and pureed beans and simmer for another 15 minutes.
- Serve the chili with cheese, chopped cilantro, fresh lime juice, sour cream, tortilla strips, or whatever your heart desires!
