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 (softened)
- Salt & pepper (to taste)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5-7 minutes until softened.
- Add bite-sized chicken pieces and cook until no longer pink.
- Stir in minced garlic and cook for an additional 30 seconds.
- Incorporate chicken broth, white beans, green chilies, chili powder, cumin, and oregano. Bring to a boil, then reduce heat to simmer for 10 minutes.
- Cut cream cheese into cubes and microwave for 30 seconds to soften. Stir into the chili until well blended and heated through.
- Season with salt and pepper to taste before serving hot with desired toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 70mg