A comforting and flavorful white chicken chili with a creamy twist, perfect for any occasion.
In a large soup pot, combine the chicken breasts with enough water to cover them. Add a pinch of salt and bring to a boil.
Boiling the chicken with a pinch of salt enhances its flavor and keeps it tender.
Once the chicken is cooked, remove it from the pot and shred it using two forks.
Shredding the chicken while it's warm makes the process easier.
In the same pot, heat a bit of oil and sauté the chopped onion and minced garlic until fragrant.
Cooking the aromatics releases their flavors, adding depth to the chili.
Add the green chilies, corn, beans (with their liquid), cumin, chili powder, salt, and pepper to the pot. Stir well.
Using the liquid from the beans adds extra flavor and helps thicken the chili.
Stir in the cream cheese until melted and the mixture is creamy.
Softened cream cheese blends more easily into the chili.
Add the shredded chicken back to the pot and simmer for 10 minutes to allow the flavors to meld.
Simmering helps the flavors combine and develop.
Serve the chili hot, garnished with shredded Monterey Jack cheese and a squeeze of lime juice.
Adding fresh lime juice brightens the flavors of the chili.
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