Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 2 cans (15 ounces each) white beans, drained and rinsed
- 2 cups chicken broth
- 1 cup frozen corn
- 1 can (4 ounces) diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- 8 ounces cream cheese, softened
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
Feel free to substitute the chicken with turkey or add more vegetables like bell peppers for extra color and nutrition. My grandmother always encouraged creativity in cooking, so don’t be afraid to make this recipe your own!
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
- Add the diced chicken to the pot, cooking until the chicken is browned on all sides, approximately 5-7 minutes.
- Stir in the white beans, chicken broth, corn, diced green chilies, cumin, chili powder, paprika, cayenne pepper, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the chili cook for about 20 minutes, stirring occasionally to prevent sticking.
- Add the softened cream cheese to the pot, stirring until it melts completely into the chili, creating a creamy texture.
- Stir in the chopped cilantro and lime juice just before serving for a fresh burst of flavor.
As you cook, let the aromas take you to a place of comfort and warmth. Just like my abuela taught me, trust your senses to guide you in making this chili just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International