creamy white chicken chili skillet

Serves 5 · 15 min prep · 30 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 jalapeño, seeded and minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2 cups chicken broth
• 2 (15 oz) cans canned white beans (cannellini or great northern), drained and rinsed
• 1 (4 oz) can canned diced green chiles
• 1 cup frozen corn
• 4 oz cream cheese, softened and cubed
• 1 cup shredded Monterey Jack or pepper jack
• 2 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• optional tortilla chips or avocado for serving

Instructions

1. 1Pat chicken dry and cut into 1-inch cubes. Season lightly with the salt and pepper.
2. 2Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook 5–6 minutes, turning occasionally, until lightly browned on most sides (it does not need to be fully cooked yet). Transfer to a plate.
3. 3Reduce heat to medium. Add diced onion and cook 4 minutes until softened. Stir in garlic and jalapeño; cook 1 minute until fragrant.
4. 4Add cumin, oregano, chili powder, remaining salt, and pepper. Stir 30 seconds to bloom the spices.
5. 5Pour in chicken broth and scrape up any browned bits. Stir in one can of the white beans (reserve the second), the green chiles, and corn. Return the chicken and any juices to the skillet.
6. 6Bring to a simmer, then reduce heat to medium-low, cover partially, and cook 12–15 minutes until chicken is cooked through (165°F) and flavors meld.
7. 7While it simmers, mash the remaining can of white beans roughly with a fork or potato masher—this will thicken the chili naturally.
8. 8Stir the mashed beans and the cubed cream cheese into the skillet. Simmer uncovered 3–4 minutes, stirring often, until cream cheese melts completely and the chili turns creamy and slightly thicker.
9. 9Turn off heat. Stir in shredded cheese until melted, then finish with lime juice and most of the cilantro. Taste and add more salt or lime if needed.
10. 10Ladle into bowls, top with remaining cilantro, and serve with crushed tortilla chips or sliced avocado if desired.