Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 chicken breasts (cut into small bite-size pieces)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 2 (14 ounce) cans white beans (drained)
- 2 (4 ounce) cans mild green chilies (with juices)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 4 ounces cream cheese (1/2 block of Philly) (softened)
- Salt & pepper (to taste)
- Lime juice, avocado, cilantro, Mexican cheese blend, tortilla strips, etc.
Instructions
- In a large pot over medium heat, sauté chopped onion in olive oil until softened and slightly browned (5-7 minutes).
- Add bite-sized chicken pieces; cook until no longer pink (5-7 minutes).
- Stir in minced garlic; cook for 30 seconds until fragrant.
- Add chicken broth, white beans, green chilies, chili powder, cumin, and oregano; bring to a boil.
- Reduce heat to simmer for 10 minutes.
- Cut cream cheese into cubes and microwave for 30 seconds to soften; stir into the chili until smooth.
- Season with salt and pepper to taste; serve hot with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 640mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 80mg