White Chicken Chili Recipe

Heat the olive oil in a large Dutch oven set over medium-high heat. Add the onions and jalapeños and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.

Reduce the heat to medium. Stir in the diced green chilies, cumin, chili powder, oregano, salt, and black pepper. Mix well to combine.

Add the chicken broth and chicken breasts to the pot. Increase to high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover. Allow the soup to simmer and the chicken to cook for approximately 20-25 minutes, or until the chicken is fully cooked.

As the chicken cooks, transfer one can of beans to a small food processor. Process until smooth, but somewhat chunky. Set aside. Open the other can of beans and drain and rinse in a fine-mesh strainer. Set aside.

Remove the cooked chicken from the pot and allow it to cool before shredding (see notes).

Add frozen corn and white beans (the blended beans and rinsed beans) to the soup and return to a simmer. Add the cream cheese and stir well. Simmer for 5-10 minutes more, or until the cream cheese has dissolved within the soup.

Finally, return the chicken back to the pot along with the juice from one lime. Season with additional salt and pepper, to taste.