White Chicken Creamy Chili (Print Version)

# Ingredients:

→ Base

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

→ Spices

05 - 1/2 teaspoon of paprika
06 - A pinch of salt and black pepper
07 - 1 teaspoon of ground cumin
08 - 1/2 teaspoon of dried oregano
09 - 1 teaspoon of chili powder

→ Main Ingredients

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

→ Creamy Elements

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

→ Garnish

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

# Instructions:

01 - Warm up the oil, toss in the onion, and let it cook till it's soft. Add garlic and jalapeño, stirring until you smell them.
02 - Add cumin, chili powder, paprika, and oregano to the mix. Stir and cook for a minute or two to wake up the flavors.
03 - Pour in the broth, toss in the chicken, beans, chilies, and corn. Let it all simmer for about 20 minutes.
04 - Mix in the cream cheese till it melts, then stir in the heavy cream and lime juice. Adjust the taste with salt and pepper.

# Notes:

01 - Save time by using pre-cooked rotisserie chicken
02 - Great with a side of cornbread or a crusty loaf

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