Pat is feeling all cozy now that we are well into November and is so excited to share this new White Chicken Chili recipe with you! It's perfect to make ahead of time to have all week for a quick lunch or dinner! Pat likes to top this chili with plain Greek yogurt, sharp cheddar cheese, cilantro and green onions with a side of cornbread!
Heat olive oil in pot, add in onion, jalapeño, and garlic. Sauté for a few minutes until translucent
Add seasonings and sauté another minute until fragrant
Add in green chilies, salsa, and chicken broth and bring to a simmer. Add in chicken breasts, cover, and simmer about 15 minutes until chicken is cooked through
Remove chicken from the pot, shred, and return to pot along with beans, corn, half and half, chopped cilantro, lime juice, and cream cheese. Stir until well combined and allow to simmer another 5-10 minutes