White Chicken Chili with Cream Cheese! So delicious you'll want to make it over and over again!

Get all the prep done before you start cooking: finely chop the onions and mince the garlic. Remove seeds from the green peppers and mince.

Heat oil in a large pot or Dutch oven over medium low. Add garlic cloves, onions and peppers. Cook for 3 minutes until soft and fragrant. Stir in spices, cook for 2 minutes more. Add chicken breast fillets, pour in chicken broth and add the bay leaf. Bring to a boil, cover and simmer for 15 minutes.

When ready, remove the chicken fillets onto a clean plate. Add milk, cream cheese and grated cheddar, stir to dissolve. Stir in white beans and corn kernels, bring to a boil and simmer for 10 minutes. Stir often.

In the meantime, shred the chicken using two forks. Hold a fork in each hand, and use them to pull the meat apart. Prepare your favorite toppings, chop the cilantro and slice the scallions.

Return shredded chicken back to the pot. Add lime juice and adjust salt and black pepper to your own taste. Top with some grated cheddar, chopped cilantro, scallions, corn chips and sour cream. Serve with some crusty bread. Enjoy!

Equipment Needed

Spice Level:

Dietary