Creamy White Chicken Chili with Salsa Verde

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (minced)
• 2 cloves garlic (minced)
• 1 teaspoon EACH: cumin, coriander, smoked paprika, chili powder, and salt
• ½ teaspoon EACH: oregano and pepper
• 2 cups chicken stock
• 1 lb chicken breasts (boneless/skinless)
• 8 ounces light cream cheese (cut into think strips or small pieces)
• ¼ cup cornmeal
• 1 cup frozen corn
• ½ cup salsa verde
• 1 15-ounce can white canellini beans (drained and rinsed)
• 1 lime (juiced)
• To serve: cilantro, avocados, sliced green onions, tortilla chips, grated white cheddar cheese

Instructions

1. 1

   saute onion: Heat the oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until it is translucent. Add the garlic, cumin, coriander, paprika, chili powder, salt, oregano, and pepper and cook for 1 minute more.

2. 2

   boil chicken: Pour the chicken stock into the pot and scrape the bottom to remove any bits that are stuck on. Add the chicken breasts and bring the pot to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes, or until the chicken is fully cooked.

3. 3

   add cream cheese: Remove the chicken from the pot. Add the cream cheese and cornmeal and return the pot to a boil. Stir, then reduce the heat to low and let it simmer while you shred the chicken.

4. 4

   shred chicken: Use 2 forks to shred the cooked chicken.

5. 5

   finish chili: Once the cream cheese has melted (you may need to use a whisk here), return the chicken to the pot. Add the corn, salsa verde, and beans and let everything warm through. Remove the pot from the heat and stir in the lime juice.

6. 6

   serve: Taste and add more salt if you'd like. Serve the chili with any or all of the toppings!