Easy Chicken Chili

Ingredients

• 2 Tbsp. olive oil
• 1 lb. boneless, skinless, chicken thighs, cut into bite size pieces
• 1 medium onion, diced
• 2 (15 oz. each) cans pinto beans or Great Northern beans, drained and rinsed
• 1 (14.5 oz.) can fire-roasted diced tomatoes
• 2 (4 oz. each) diced green chilies
• 1 1/2 tsp. garlic powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 2 cups chicken stock
• 4 oz. cream cheese, cubed
• Kosher salt and fresh black pepper

Instructions

1. 1

   Heat olive oil over high heat in a dutch-oven. When the oil is hot, add chicken thighs, and cook until lightly brown and no longer pink on the outside, about 3-4 minutes.

2. 2

   Add onions and continue to cook for few minutes or until the onions are soft.

3. 3

   Add beans, tomatoes, chilies, spices, and chicken stock. Season with salt and pepper, to taste. Bring to a boil; reduce heat, and simmer, uncovered for 30 minutes.

4. 4

   Stir in cream cheese just until creamy and blended in.