One-Pan White Chicken Chili

Season chicken breasts generously with salt, pepper, and your preferred chili seasonings. Heat oil in a large pot or Dutch oven over medium-high heat.

Sear the chicken on both sides until well-browned, then remove from the pot and set aside.

To the same pot, add the diced onion, minced garlic, and diced green chiles.

Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

Stir in the rinsed white beans and drained corn.

Pour in the chicken broth and add seasonings (cumin, chili powder, oregano). Stir to combine.

Return the seared chicken breasts to the pot. Bring the liquid to a boil.

Once boiling, reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes, or until the chicken is cooked through.

Remove the cooked chicken from the pot and shred it using two forks.

Stir the chopped cilantro and softened cream cheese into the chili base. Continue stirring until the cream cheese is fully melted and the sauce is smooth.

Add the shredded chicken back to the pot and stir to combine.

Finish with a squeeze of fresh lime juice, stir one last time, and serve hot.