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)
- Lime juice
- Avocado
- Cilantro
- Mexican cheese blend
- Tortilla strips
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5-7 minutes until translucent.
- Add bite-sized chicken pieces and cook until no longer pink.
- Stir in minced garlic and cook for 30 seconds.
- Combine all remaining ingredients (except cream cheese, salt, and pepper) and bring to a boil. Reduce heat to simmer for 10 minutes.
- Cut cream cheese into cubes, microwave briefly to soften, then stir into the chili during the last five minutes of cooking.
- Season with salt and pepper to taste before serving hot with your choice of toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 530mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 75mg