White Chicken Chili

Simmer the Chili Base

• Pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
• Add the whole chicken breasts, rinsed beans, diced green chiles, salt, and pepper. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 20-25 minutes, or until the chicken is cooked through and tender (internal temperature reaches 165°F / 74°C).

Shred the Chicken

• Carefully remove the cooked chicken breasts from the pot and place them on a cutting board.
• Using two forks, shred the chicken into bite-sized pieces.
• Return the shredded chicken to the pot and stir it back into the chili.

Add Creaminess

• Add the cubed, softened cream cheese to the pot.
• Stir gently over low heat until the cream cheese has completely melted and the chili is smooth and creamy. This should take about 2-3 minutes.
• Do not allow the chili to boil after adding the cream cheese, as this can cause it to separate.

Finish and Serve

• Turn off the heat and stir in the fresh lime juice and chopped cilantro.
• Taste and adjust the seasoning with more salt and pepper if needed.
• Ladle the chili into bowls and serve hot with your favorite toppings like avocado, shredded cheese, sour cream, or tortilla strips.