Creamy White Chicken Chili

Family-sized creamy white chicken chili adaptation suggested by Brutus, using shredded chicken thighs. Ingredients: - 4 cups cooked, shredded chicken thighs - 3 cans Great Northern beans, drained - 4 cups chicken broth - 1 onion, diced - 1 tbsp butter - 3 garlic cloves, minced - 2 small cans mild diced green chiles - 1 cup corn - 2 tsp cumin - 1 tsp smoked paprika - 1/2 tsp oregano - 4 oz softened cream cheese - 1 tbsp lime juice - Salt and pepper to taste To serve: Monterey Jack and crushed tortilla chips; optional hot sauce or jalapeños. Adaptation source shared in chat: https://www.dinner-mom.com/creamy-white-bean-chicken-chili/ Previous saved recipe reference: https://www.cookingclassy.com/white-chicken-chili/

1. Sauté onion in butter until soft. Add garlic and spices; stir 30 seconds. 2. Add broth, chiles, corn, cooked chicken, and two cans of beans. Gently simmer 15–20 minutes. 3. In a tall container, use an immersion blender to blend the remaining can of beans, softened cream cheese, and a little broth from the pot. 4. Stir the blended mixture into the chili; heat gently for 5 minutes. Finish with lime juice, salt, and pepper. 5. Serve with Monterey Jack and crushed tortilla chips.

Not tried yet; Janessa can add notes after trying it. Keep mild for the kids; add hot sauce or jalapeños individually for Janessa and Kyler. Blended beans thicken the chili.