Creamy Chicken and Corn Chili
Ingredients
Olive oil
1 medium onion, diced
4 garlic cloves, chopped or a heaping tablespoon minced
2 poblano peppers, diced
2 teaspoons cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt and pepper to taste
5 cups low-sodium chicken broth
4 oz. cream cheese, at room temperature
4 cups shredded rotisserie chicken
1 can white beans, drained but not rinsed
2 cups corn kernels, thawed if frozen
Instructions
Heat oil in large pot over medium heat. Add onion, garlic and poblanos and cook until softened, 4 to 5 minutes. Add cumin, paprika, chili powder, salt and pepper and stir. Cook until fragrant, 1 to 2 minutes.
Add broth and increase heat to high. Bring to boil, then reduce to medium and simmer until reduced slightly, 8 to 10 minutes.
Remove from heat and stir in the cream cheese. Add the chicken, beans and corn. Taste and adjust seasonings
Serve with scallions, tortilla chips, avocado, jalapeños and lime wedges