Creamy White Bean Ground Chicken Chili

About This Recipe

Creamy white chicken chili with ground chicken, white beans, green chiles, roasted corn, and chicken bone broth.

Ingredients

• 1 teaspoon Olive Oil
• 2 pounds Ground Chicken
• 1 medium White Onion (diced)
• 6 cloves Garlic (crushed or minced)
• 2 cans (15 oz each) Navy Beans or Great Northern Beans
• 4 oz Diced Green Chiles
• ½ Tablespoon Kosher Salt
• ½ Tablespoon Ground Cumin
• ½ Tablespoon Ground Coriander
• ½ Tablespoon Dried Mexican Oregano
• 3-4 cups Chicken Bone Broth*
• 8 oz Light Cream Cheese
• 1 ⅓ cup (185g) Frozen Corn
• Salt and Pepper
• Cilantro
• Limes
• Shredded Cheddar
• Tortilla Chips or Chicharrones

Instructions

1. Heat a large Dutch oven over medium-high heat with the olive oil. Once hot, add the ground chicken and cook one side for 3-4 minutes until golden brown before adding the onion and garlic.
2. Break apart the chicken and cook for another 3-4 minutes until the chicken is fully cooked and the onion has softened.
3. Add the beans (undrained), green chiles, salt, cumin, coriander, oregano, and chicken broth. *Start with 3 cups of broth and add as needed to reach your desired chili consistency.
4. Bring to a low boil before reducing the heat to medium-low, covering, and simmering for 30-60 minutes (the longer, the better).
5. Before serving, reduce the heat to low and add the frozen corn and cream cheese. Cover and simmer for 10-15 minutes until the cream cheese melts and mixes in evenly.
6. Salt and pepper to taste before garnishing with fresh cilantro, lime juice, shredded cheese, and your choice of crunchy topping.