Ingredients
- 2 to 3 cups shredded rotisserie chicken
- 1 small onion, diced
- 1 rib celery, finely diced
- 1 tablespoon olive oil
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (4 oz) diced green chiles
- 1 cup corn
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 4 cups chicken broth
- 4 oz cream cheese
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and celery and cook until softened, about 4 to 5 minutes.
- Stir in the garlic powder, cumin, and chili powder and cook until fragrant, about 1 minute.
- Add the shredded chicken, cannellini beans, green chiles, corn, and chicken broth. Stir to combine.
- Bring to a gentle simmer and cook for 15 minutes, letting the flavors meld.
- Reduce the heat to low and stir in the cream cheese until fully melted and the chili is creamy.
- Season with salt and pepper to taste. Serve warm with your favorite toppings.
Notes
- For a thicker chili, mash some of the cannellini beans against the side of the pot or simmer a few minutes longer.
- Let the cream cheese come to room temperature so it melts in smoothly.
- Top with avocado, cilantro, a squeeze of lime, shredded cheese, jalapeños, or crushed tortilla chips. Stores in the fridge for up to 4 days and freezes well for up to 3 months.
Nutrition
Calories: 340kcalCarbohydrates: 24gProtein: 33gFat: 13gFiber: 6g