Creamy White Chicken Chili is often on the menu in our household ~ all the flavors play nicely together to warm you up in winter months or even on a rainy summer day.
This White Chili was made extra special with my Sister Kristine’s frozen farm corn, it always tastes better with fresh ingredients.
The leftovers are super delish, once the flavors all blend together.
Top your White Chili with crushed multi-grain tortilla chips and additional cheese.
Enjoy this recipe ~ to warm your belly, and melt your heart.
Creamy White Chicken Chili
Ingredients
- 2 tb butter
- 1 large sweet onion, diced
- 3 cloves garlic, minced
- 1 tb ground cumin
- 1 tsp dried oregano
- 2 cups chicken breast, cooked and chopped/shredded ~ add additional if desired.
- 30 oz canned white kidney beans or canellini beans (drained)
- 7 oz chopped green chilis (mild or hot)
- 1 c frozen corn (we used fresh!)
- 4 c chicken broth
- 8 oz cream cheese cut into cubes
toppings
- a handful of crushed multi-grain tortilla chips
- colby jack cheese, shredded
Instructions
- Over medium heat, melt butter and add chopped onion, garlic, cumin and oregano. Stir about 3 to 5 minutes.
- Add chicken, beans, chiles, corn, and chicken broth. Lower the heat and simmer for 20 to 30 minutes.
- Add the cubed cream cheese. Heat thru.
- Ladle into bowls and top with crushed tortilla chips and shredded cheese.
- Enjoy!
mmmm, mmmm, my goodness!
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