Creamy White Chicken Chili

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  Yellow Onion
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  Garlic(240g)
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  JalapeñO Pepper
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Thigh, Boneless Skinless(680g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Beans, Cannellini, Canned, Drained(425g)
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  Beans, Pinto, Canned, Drained(425g)
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  Green Chiles, Canned, Diced(198g)
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  Cumin, Ground(15g)
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  Oregano, Dried(5g)
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  Paprika, Smoked(1g)
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  Cayenne Pepper, Ground(1g)
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  Garlic powder(1g)
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  ¼ tsp freshly cracked black pepper ($0.02)
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  Low Sodium Chicken Broth(720g)
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  Corn, Sweet, Frozen(240g)
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  Cream Cheese(113g)

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  Sour Cream(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

Instructions

1. 1Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
2. 2Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
3. 3Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
4. 4After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
5. 5Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
6. 6Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!