Creamy White Chicken Chili

Ingredients

• •2 tbsp butter or olive oil
• •3 cloves garlic, minced (or 1 tsp garlic powder)
• •2 cans (15 oz each) white beans (cannellini or Great Northern)
• •2 cups shredded cooked chicken (about 1.5 lbs rotisserie chicken)
• •2 cups chicken broth (add up to ½ cup more for thinner chili)
• •1 tsp salt, or to taste
• •½ tsp black pepper
• •1½ tsp ground cumin
• •1 tsp chili powder
• •½ tsp smoked paprika
• •½ tsp dried oregano
• •½ cup frozen or canned corn (optional)
• •½ cup plain Greek yogurt
• •4 oz reduced fat cream cheese
• •½ cup shredded Monterey Jack or Pepper Jack cheese

Instructions

1. 1.In a large pot or Dutch oven, melt the butter over medium heat. Add garlic and sauté for 30 seconds, just until fragrant.
2. 2.Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 30-60 seconds to let the flavors develop.
3. 3.Stir in the shredded chicken, white beans, and chicken broth. Bring to a gentle simmer over medium heat.
4. 4.Let the chili simmer uncovered for 10-12 minutes, stirring occasionally.
5. 5.Reduce heat to low. Stir in corn, Greek yogurt, cream cheese, and shredded cheese. Stir gently until the cheese is melted and the chili is smooth and creamy. Do not boil after adding dairy.
6. 6.Top with your favorites: shredded cheese, crushed tortilla chips, fresh cilantro or parsley, avocado slices.