Creamy White Chicken Chili

Prep Time:10 minutes Cook Time:20 minutesTotal Time:30 minutes Servings: 4

A smooth and creamy white chicken chili with cream cheese!

· 1 tablespoon oil

· 1 onion, diced

· 2 jalapeno chilies, finely diced (or to taste)

· 4 cloves garlic, chopped

· 1 teaspoon cumin, toasted and ground

· 3 cups chicken broth

· 2 cups cooked chicken, sliced or shredded

· 1 (15 ounce) can white beans, drained and rinsed (optional)

· 1 teaspoon oregano

· 8 ounces cream cheese, room temperature

· 1/4 cup sour cream

· salt and pepper to taste

1. Heat the oil in the pan over medium heat, add onion and jalapeno peppers and cook until tender, about 5-7 minutes.

2. Add the garlic and cumin and cook until fragrant, about a minute.

3. Add the broth and deglaze the pan by scraping any brown bits up off the bottom of the pan with a wooden spoon as the broth simmers.

4. Add the chicken, beans and oregano, bring to a boil, reduce the heat and simmer for 10 minutes.

5. Ad the cream cheese and cook until melted before removing from the heat, mixing in the sour cream and seasoning with salt and pepper to taste.