White Chicken Creamy Chili (Print Version)

# Ingredients:

→ Foundation

01 - 1 jalapeño, finely chopped and seeds removed (optional)
02 - 3 garlic cloves, minced
03 - 1 medium onion, diced
04 - 2 tablespoons of olive oil

→ Seasonings

05 - 1/2 teaspoon dried oregano
06 - Salt and pepper, to your liking
07 - 1/2 teaspoon paprika
08 - 1 teaspoon chili powder
09 - 1 teaspoon of ground cumin

→ Main Items

10 - 1 cup frozen corn
11 - 3 cups shredded, cooked chicken
12 - 4 cups chicken stock
13 - 1 can (4 oz) green chilies, diced
14 - 2 cans (15 oz each) white beans, rinsed and drained

→ Creamy Components

15 - 1/2 cup heavy cream
16 - Juice from 1 lime
17 - 1/2 cup softened cream cheese

→ Toppings

18 - Chopped fresh cilantro
19 - Grated cheddar or Monterey Jack cheese

# Instructions:

01 - Warm up the oil, sauté onion until it softens, then toss in garlic and jalapeño until aromatic.
02 - Sprinkle in chili powder, oregano, cumin, and paprika. Let them heat for a minute or two.
03 - Pour in chicken stock, toss in beans, chicken, chilies, and corn. Let it slowly bubble for 20 minutes.
04 - Blend in cream cheese till melted, then add heavy cream and a squeeze of lime. Adjust seasoning if needed.

# Notes:

01 - Grab rotisserie chicken to save time
02 - Goes great with crusty bread or cornbread

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