Creamy White Chicken Chili

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  1 JalapeñO Pepper(14g)
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  1 tbsp Olive oil

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

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  1.5 lbs Chicken Thigh, Boneless Skinless

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

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  30 oz Beans, Cannellini, Canned, Drained
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  15 oz Beans, Pinto, Canned, Drained
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  7 oz Green Chiles, Canned, Diced
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  1 tbsp Cumin, Ground
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  1 tsp Oregano, Dried
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  0.3 tsp Paprika, Smoked
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  0.3 tsp Cayenne Pepper, Ground
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  0.3 tsp Garlic powder
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  0.3 tsp ¼ tsp freshly cracked black pepper ($0.02)
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  3 cup Low Sodium Chicken Broth
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  1 cup Corn, Sweet, Frozen
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  4 oz Cream Cheese

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

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  0.5 cup Sour Cream

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

Instructions

1. 1Dice the onion, mince the garlic, and deseed then dice the jalapeño. Heat the olive oil in a large pot over medium heat, add the onion, garlic, and jalapeño, and sauté for 4–5 minutes until the onion is softened and translucent.
2. 2Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, ground cumin, dried oregano, smoked paprika, cayenne pepper, garlic powder, and chicken broth to the pot. Stir to combine.
3. 3Cover the pot and increase heat to medium-high. Bring to a boil, then reduce heat to medium-low and simmer covered for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.
4. 4Remove the chicken thighs from the pot and shred with two forks, then return the shredded meat to the pot. Add the frozen corn and stir to combine, cooking for 2–3 minutes over medium heat until the corn is heated through.
5. 5Cut the cream cheese into chunks and stir into the chili over medium heat for 2–3 minutes until completely melted and incorporated. Stir in the sour cream until combined.
6. 6Smash some of the beans against the side of the pot with the back of a spoon to thicken the chili. Taste and adjust seasonings as needed.
7. 7Divide the chili evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating for up to 4 days.