If you have shredded chicken on hand and you don’t have a plan for what to do with it this recipe is a very way to use it up. This is a pretty flexible recipe where you can add whatever beans, vegetables, and cheese you have on hand to dress it up anyway you like. Personally I’m a big fan of adding those last bits of crushed chips to the top of the bowl but anything from jalapenos to olives could conceivably be put on top.
White Chicken Chili
Heat oil in a large pot over medium-high heat then add the onions and saute until they become translucent then add the garlic and saute 30 more seconds.
Add chicken broth, jalapenos, spices (cumin, paprika, oregano, coriander, cayenne pepper) then season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
Add the corn and half of the white beans to the pot. Puree the other half of the beans, with a small amount of broth, with a hand blender or food processor and then add the pureed beans to the pot as well.
Add the cream cheese and simmer for 5-10 minutes on very low heat until everything is warmed through and thickened to your preferred texture.